Looking for an easy weeknight meal the whole family can enjoy that is just as flavorful and delicious as eating out?
Enter Ayesha Curry, the bestselling cookbook author and host and judge of ABC's new show, "Family Food Fight," which is all about families making meals together.
"Good Morning America" viewers Arielle and Seth Kisch and Aly and James Romero faced off in a friendly culinary competition to see which couple could create the tastiest weeknight meal and their plates were judged on "GMA" by Curry herself.
Curry, a mom of three with NBA star Steph Curry, said she is a big fan of cooking at home on the weeknights, and especially bringing her children with her in the kitchen as much as she can. She adds that she connects with her children by giving them little jobs to do, such as chopping veggies, cracking eggs and more.
(MORE: Tokyo Disneyland's Mickey-shaped soft boiled eggs make the most magical rice bowl)If you're looking for a fun weeknight meal to make with the kids, check out the Kischs' and Romeros' mouthwatering dishes below!
Need one pot for pasta and a big pan.
Ingredients:
Spaghetti (enough for 2 people)
One bunch of spinach
8oz (or 1 container) grape/cherry tomatoes (halved)
3 to 4 cloves of garlic (minced) — we love garlic so feel free to use more
Shrimp, deveined with or without tail shells
Oregano (fresh about 2 stalks, pick off leaves and roughly chop)
Basil (for garnish)
Half cup dry white wine
Zest of half of lemon also juice of half of lemon
Red pepper flakes (to taste)
Salt
Black Pepper
Olive oil
Directions:
1. Cook pasta according to box instructions. When it is almost done (about 1 minute to go, add the spinach so that it can blanch/cook). Drain into colander and reserve about a cup of pasta water to use later in recipe.
2. Mince garlic.
3. Season shrimp with salt and black pepper.
4. Heat olive oil, roughly 2 Tbsp. (add more of not sufficient).
5. Add half of garlic and some red pepper flakes, to taste at medium heat.
6. Add shrimp and saute until mostly cooked, but not fully. Remove shrimp from pan and place on plate to rest.
7. Add tomatoes to shrimp pan with remainder of garlic and the oregano saute at medium heat until tomatoes are softened.
8. Reintroduce shrimp to pan. Add white wine and saute some more. Add a squeeze of lemon juice.
9. Add spaghetti/spinach mixture to pan and toss. Add in the lemon zest now. Add a bit of reserved pasta water to help bind sauce to noodles, about 1 to 2 tablespoons at a time until full combined and kind of silky.
10. You’re done! Serve with basil garnish and Parmesan cheese (if you’re into it).
Prep Time: 20 minutes
Cook Time: 30 minutes
Servings: 6 people
Ingredients:
2 cups apple cider
5 peppercorns
1 Tbs. coriander seeds
3 sprigs fresh thyme
2 bay leaves
1/4 cup brown sugar
1/4 cup kosher salt
1/4 tsp. red pepper chili flakes
3 garlic cloves whole, peeled, smashed
2 cups cold water/ice
2 1-1.5 lb. pork tenderloin
2 Tbs. Extra Virgin Olive Oil
1 Mango peeled and chopped into a small dice
1 Jalapeno, seeded and chopped into a small dice
1/4 cup red onion, chopped into a small dice
1/2 lime, juiced
1/4 cup, cilantro chopped and divided
2 Tbs. Extra Virgin Olive Oil
Kosher Salt & Black Pepper to taste
Instructions:
1. Prepare the brine: Combine first 9 ingredients in a pot and bring to a simmer. Turn heat off and stir to combine, until sugar and salt are completely dissolved. Set aside and add 2 cups of ice water to cool completely. When the liquid is cooled, add the Pork Tenderloins to a large ziplock bag along with the liquid. Seal and brine overnight, if possible.
2. Remove pork from brine and discard the brining liquid. Pat the tenderloins completely dry with paper towels and let sit on the counter 30-60 minutes to bring to room temp.
3. Make the Mango Salsa. Combine the diced mango, jalepeno, red onion, lime, cilantro, EVOO, salt and pepper. Stir to combine and let sit for about 30 minutes for flavors to marry.
4. Preheat the oven to 400 F.
5. Heat a large skillet or cast iron over medium-high heat. After pan is pre-heated, add the EVOO. Just before it starts smoking, add the tenderloins. Cook a few minutes, undisturbed on each side, rotating so each side is browned. Place in the oven, top rack, until pork temps out at 140F (approximately 15-20 mins.) Remove, place on a cutting board and tent with foil to let rest and keep warm.
6. Cut in 1/2" slices and serve with Mango Salsa, yum!
For the brussel sprouts with pancetta
Serve with Brussels Sprouts with Pancetta as an option.
Prep Time: 15 minutes
Cook Time: 15 minutes
Servings: 6 people
Ingredients:
8 oz. pancetta diced
1 lb. brussels sprouts, cleaned, trimmed and cut in half lengthwise
1/2 cup chicken stock
1 shallot, diced
1/4 teaspoon red pepper chili flakes
1/2 teaspoon Kosher Salt
1/4 teaspoon pepper
Instructions:
1. Heat an oven proof pan over medium heat. Add diced pancetta and cook until cooked through, about 5 minutes minutes. Remove and place on a paper towel-lined plate, set aside. Reserve grease from pancetta in the pan.
2. Heat the same pan to medium high heat. Add the Brussels sprouts and stir to combine. Let them sit still without stirring for about 4 minutes to get some browning. After a few minutes, stir to flip them to the other side and leave them alone for another 4 minutes. Add a splash of chicken stock to deglaze the pan and help cook the brussels sprouts through. Cook for an additional 5 minutes or so. Add the diced shallot, red pepper chili flakes, salt & pepper. Cook until just cooked through with some crispy edges.
3. Remove, top with pancetta and taste for seasoning, add salt and pepper if desired. It's important to do this last because the bacon will add salty flavor as well.
Watch "Family Food Fight" Thursday at 9 p.m. ET on ABC.