How to Survive Zoomars with Kids: Sauteed Corn

We've been going to Zoomars since the Thatkid was a little thing.  If I recall correctly we first went during his train obsession phase, because it is so easy to take the train up and walk over.   It's a small enough place to let the kids run amok and have them still be enclosed, but there's also enough to do to keep them occupied for hours.  Due to it's location in south Orange County, it also makes a great halfway meeting point between San Diego and other parts of Orange County which means the kids get to go with their friends!

1. The Cost

The fun thing about Zoomars is that admission covers the playground and touching the animals, but there's so much more there and your kid is going to want to do it all.  The train costs extra, food for the animals costs extra, gem mining costs extra...and it all adds up.  So be prepared to pay more than you think.  But there's good news friends, there are usually coupons on Groupon which often include packages of several activities.

2. Bring Water (and snacks)

I don't know what it is about this place, but my kids always get so very thirsty while we're there.  They also let you bring in your own snacks and if you're going to be there a while, it's nice to be able to take a little snack break.  Just keep them away from the goats!

3. The Animals

The main draw of Zoomars has got to be the animals.  There's a huge area just filled with guinea pigs and my kids can stay there FOREVER.  They love it so much.  There's also a pen of very aggressive goats (aggressive in the food seeking kind of way, not the pin you up against the wall and tell you to get lost kind of way).  And while you can't get in to the pens with them, there's also llama, alpaca, a cow, pigs, and an ostrich!

4. The Train

Sure it's hokey and small, but my kids still want to ride it.  Every time. 

5. The Western Town and Stick Ponies

I actually thought my kids might have outgrown this area, but was pleasantly surprised when they each grabbed a stick pony and took off, pretending to be looking for the cat outlaw.  There's a cutout of an old west town that they just love playing on, so save some time for this.  This is also a great time for the grownups to take a little rest break and just sit and watch since there aren't a lot of places for them to go.

6. The Playground

If your children like the more traditional play structure that doesn't require playing make-believe, there's one of those too!  Complete with slide and climbing,  With everything else there is to do, this was the part my kids are currently the least interested in, but for younger kids, this is the perfect size play structure.

7. Seasonal Activities

I had some friends go during the Halloween season and there were pumpkins and other fun things for the kids to do.  We went shortly after and there was still a maze of hay bales for the kids to run through.  The nice thing about this place is that it really is geared toward younger children, so even with the maze, Thatbaby didn't get nervous about going through without us since he could see over the top of the bales.

8.  The Corn 

We never really did sensory bins in my house, but holy moly do my kids love playing in corn kernels.  If Zoomars only had guinea pigs and the corn bin, we still could have been there for an entire day.  It seems like such a simple thing, but it is apparently highly entertaining for them.  And the fun doesn't end there, because when you play in the corn, you come home with corn everywhere!  Thatbaby was emptying corn from his pockets hours later when we got home.  It's the gift that keeps giving.  

I'm sure it doesn't hurt that my kids love corn in any way, shape or form.  Thatbaby often asks for frozen corn kernels to snack on.  When we went to Pennsylvania, we had dinner with family friends and they had the boys shucking corn - we had to really keep an eye to make sure they didn't just eat them right then and there.  We eat a ton of corn in the summer and fall when it's so sweet you really can just eat them raw!

This is one of our favorite corn recipes.  While my kids are happy with unbuttered corn, this version is super buttered which makes them taste just like popcorn, my favorite food!  This is especially good if you're looking for a last minute side for your Thanksgiving meal because it comes together so quickly.

Sauteed Corn

4 ears of corn

4 Tbsp butter

1. Heat the butter over medium heat.
2. When the butter is melted and bubbly, husk the corn and remove the silk.  Cut the corn from the cob, scraping to get the milk and sugar into the pan with the kernels.
3. Saute corn for about 4 minutes, shaking to keep the corn from sticking to the pan.
4. Remove from heat and season with salt and pepper. Serve immediately.

Crave Wednesday: Grilled Corn on the Cob with Roasted Jalapeno Butter

One of the great things about fall is that there are fall festivals just about every weekend.  And they're all so different.

The first one we went to was at Thatkid's school.  Basically we hardly saw home all night as he ran off with his friends.  Which is a little nerve-wracking when you're talking about a 6 year old and hundreds of children.

There were lots of games and crafts for the kids to do and the adults kind of hung out together as our children wreaked havoc.

The following weekend was the town street festival. Lots of vendors and spin-the-wheel type things for the kids.  The bonus of this one was we got to see a bunch of new restaurants that have opened on our main drag.  And we've tried all of them since that time!

Last weekend was our last fall festival that I know of.  A friend posted about it on Facebook and it seemed like something that would be a lot of fun, so we decided to bring our kids.  It was great - all the things that you love about fairs offered for free!

There was face painting with one of the most talented face painters I have ever encountered.

A caricature artist.  Thatbaby was all in from the start.  Thatkid didn't initially want to do it, but then came up with the idea of doing it with his friend.

They also had great photo spots set up for all your social media needs.

One of the initial draws was the train ride, which turned out to be a pretty big train!

The kids snacked on apple juice and cookies and then posed for a couple silly pictures, which were taken by a photographer who emailed them to us.

The only thing that would have made these festivals better is if we had gotten fall weather to go with them.  It was almost 100 degrees during the daytime festivals.

Upshot is there is a perfect food to bridge the gap between summer weather and fall activities - corn!  Corn is one of those foods that transitions seamlessly from summer salads to fall mazes.  It straddles the seasons.  Grilled corn is sweet, topped with jalapeno butter makes it less so.  Just like this weird mix of seasons, the mix of sweet and spicy straddles two taste sensations.

Grilled Corn with Roasted Jalapeno Butter (from Cooking Light)

1 jalapeno pepper

7 tsp unsalted butter, softened

1 tsp grated lime rind

2 tsp honey

1/4 tsp salt

6 ears shucked corn

1. preheat grill to medium high heat. Place jalapeno on grill rack coated with cooking spray. Cover and grill 10 minutes until blackened and charred, turning occasionally. Place in small paper bag and fold to close tightly. Let stand 5 minutes.  Peel and discard skins, cut jalapeno in half lengthwise. Discard stem, seeds, and membranes. Finely chop jalapenos.
2.  Combine jalapenos, butter, lime rinds, honey, and salt in a small bowl. Stir well.
3.  Place corn on grill rack.  Cover and grill 10 minutes or until lightly charred, turning occasionally.
4. Place corn on serving plate and brush with jalapeno butter.

The Pig's The Thing

I don't remember when it was, but I have a very vivid memory of Thatboy turning to me and saying "I'm so glad you're not kosher."  Thatboy was willing to give up a lot by marrying into the Jewish faith, but apparently cheeseburgers were not part of the package.

Thatbaby is similarly inclined to the non-kosher menu.  Most notable is his love of pork.  It's a meal he never tires of. 

Other things he never tires of?
Scream-laughing
Crawling with balls in his hands
Being held
Bathtime
Being thrown in the air

 

We went to the park this weekend and Thatbaby got lots of time in the sky, and on the grass.  Afterwards we went to check out a new burger place.

Thatbaby likes to really relax at restaurants.

We came home sunkissed and grateful for the summer.  And there was still some fresh corn in the fridge.  I decided it was time for Thatbaby to have his first taste of risotto.  I paired it with his favorite "other white meat."  The following recipe was enjoyed by the adults in the family - since honey isn't recommended for babies and chipotle isn't appreciated by our little guy.  (His slices get cooked separately).  But we all enjoyed the risotto!

 Chipotle Honey Lime Pork Tenderloin from A Taste of Home Cooking

1 pound pork tenderloin
1/2 cup lime juice
Zest from 1 lime
1/4 cup honey
1/2 tablespoon kosher salt
1/2 teaspoon garlic powder
1 chipotle chile in adobo sauce, chopped
1/2 tablespoon adobo sauce
Canola oil
Chopped cilantro

1. Combine lime juice, zest, honey, salt, and garlic powder in a bowl
2. Place pork in large ziplock bag and pour half of this mixture over.
3. Add chipotle and adobo sauce to bag, close and marinate in the refrigerator overnight.
4. About 30 minutes before you are ready to cook, remove pork from refrigerator and allow to come to room temperature. 
5. Preheat oven to 425°F. In a heavy, oven-proof skillet, heat enough oil to coat over medium high. Remove tenderloin from marinade and sear in hot skillet on all sides, 3 minutes per side. 
6. Place the skillet in the oven and roast tenderloin for 15 minutes, turning once halfway through the cooking time.
7. Remove pork to cutting board and tent with foil.
8. Pour reserved lime juice mixture and leftover marinade into skillet with meat juices and heat on medium-high. Allow sauce to reduce and thicken slightly, then pour over sliced pork.

Sweet Corn Risotto

5 cups chicken broth

1/2 onion, chopped

1 Tbsp olive oil

1 tsp red pepper flakes

2 cloves garlic, minced

1 cup arborio rice 

1/2 cup white wine

4 cups fresh corn

4 Tbsp butter

2 Tbsp milk

1/4 cup Parmesan cheese

1. Heat chicken broth on stove and keep warm.
2. Heat olive oil in a saute pan over medium heat.  Saute onion until translucent.
3. Add in red pepper flakes and garlic and saute for about 30 seconds.
4. Add rice and toss until coated in oil.  Cook until rice is translucent.
5. Add the wine and corn, stirring until the wine is almost completely absorbed.
6. Add the chicken broth to the rice, about 1/4 cup at a time, waiting to add each addition until the previous addition is absorbed. Stir frequently.
7. After all the stock is absorbed, and the rice is tender, stir in butter, milk, and Parmesan.

Arroz by any other name

I'm not sure when I discovered Arroz con Pollo. I grew up in a pretty small town without a lot of ethnic diversity when it came to restaurants (or people for that matter).

I do know, however, that I discovered I could make Arroz con Pollo at home this summer. Which was a game changer here. I found a recipe which made the entire thing seem like child's play, because really, the thing that make arroz con pollo what it is, is this magic seasoning in a box - Sazon.

And of course, this little box contains more than one seasoning packet. Which I've been more than happy to make use of. I've started arroz con-ing on a near weekly basis. Almost anything I can get my little hands on because it's just that easy - make a sauce with tomato sauce and sazon, add rice, add protein of choice. It works just as well with chicken as it does with shrimp or pork.

Now that I shared with you my secret of how easy this dish is, I'll tell you a way to make it even easier - use pre-cooked meat! Which makes this a fabulous way to use up leftovers (anyone still have turkey in their fridge? Arroz con pavo!). And if you want to go even easier than pre-cooked meat, use precooked meat someone else cooked! I love some of the prepared meats at Trader Joes - their potroast, pollo asada, and most especially carnitas. I picked up a package of their carnitas, used a fork to pull it apart (okay, I'm not going to lie - I pulled it apart with my fingers, but if I were serving this for company I would most certainly use a fork) and threw it in with my rice. Voila - arroz con carnitas!

Arroz Con Carnitas
3 Tbsp canola oil
1 cup tomato sauce
1 packet Sazon
2 bay leaves
1/ tsp cumin
2 cups of uncooked rice
4 cups water
salt and pepper
12 oz cooked carnitas, fork-pulled

1. Heat oil in a dutch oven over medium heat.
2. Add tomato sauce, Sazon, bay leaves and cumin. Cook for 5 minutes.
3. Add the rice and cook for 1 minute.
   
4. Stir in the water. Season with salt and pepper and bring to a boil.
5. Boil for 10 minutes, then lower heat and simmer for 25 minutes.
6. Stir in the carnitas and heat until the entire dish is warmed through.
   

Scalloped Corn (From the Fannie Farmer Cookbook)
3 Tbsp flour
1 tsp salt
1/4 tsp paprika
1/4 tsp dry mustard
pinch of cayenne pepper
3 Tbsp butter
1 small green pepper, chopped
1/2 onion, chopped
1 cup milk
2 cups corn kernels
1 egg yolk, slightly beaten
2/3 cup buttered bread crumbs

1. Preheat oven to 400. Spray a baking dish with baking spray. Mix flour, salt, paprika, mustard, and cayenne pepper in a small bowl.
2. Melt the butter in a skillet, add the green pepper and onion and cook until soft.
3. Stir in the flour mixture and cook, stirring for 2-3 minutes.
4. Add the milk while stirring. Bring to a boil
5. Stir in the corn and egg yolk.
6. Spoon into the baking dish and sprinkle with the bread crumbs. Bake 25 minutes.
   

French History

When Thatmom met Thatdad she was an English major in college. Her career ambition was to go to the Sorbonne and translate French poetry. That obviously didn't work out.

Instead she went to nursing school and had a beautiful, smart, charming, and overall wonderful baby girl. And when that baby girl was a child, the family took a trip to Montreal where a sweet waitress, impressed with the girl-child's beginning French offered to take her and raise her and teach her French. That obviously didn't work out.

Instead the girl-child went home with her family, and began taking French classes as soon as she was able. She began reading novels in French, coaching teams for French competitions, and even winning a couple of blue ribbons herself. When she graduated high school, she applied to college in Montreal with the goal of teaching French. That obviously didn't work out.

Instead she has had to make do with eating lots of French food. Like turning a simple ham and cheese sandwich into a gourmet French dinner. Especially since she has currently become obsessed with the pre-grated swiss/gruyere mix at Trader Joe's. The perfect flavor for just about everything and great for melting. Which makes it really nice for any sort of grilled cheese sandwich. C'est magnifique!

Croque Monsieur
1 Tbsp crème fraîche
1 Tbsp dijon mustard
1/4 cup Trader Joe's shredded swiss/gruyere mix
4 slices of bread
2 slices ham
2 Tbsp butter

1. Stir together the crème fraîche, mustard, and cheese.
   
2. Spread this mixture on each slice of bread.
   
3. Add ham to half of the bread slices and cover with the other halves.
   
4. Melt the butter in a skillet and cook the sandwich, about 2 minutes or until golden brown. Flip and cook the second side for another minute or two.

To keep this truly authentic you should probably serve it with pomme frites, but as I mentioned before, we're corn crazy in this house, so I instead of pomme frites, I made mais frites - or corn fritters.

Corn Fritters
1 cup corn kernels, chopped
1 egg, beaten
1/4 cup flour
salt and pepper
2 Tbsp butter

1. Combine the corn, egg, flour, salt and pepper.
2. Shape into small patties. Melt the butter in a skillet and fry the patties for about 4 minutes per side, or until golden.
3. Flip and cook another couple of minutes on the other side.
   

How I spent the rest of my vacation

I was really looking forward to the Thanksgiving holiday at Thatmom's house. "Aha!" I thought, "I'll finally get a chance to relax." My reasoning was based on the fact that since I wasn't at my home, there would be no urge to do cleaning, laundry, cooking, etc. Just some good old fashioned catching up on sleeping and vegging on the couch.

In retrospect, this was a ridiculous notion. When I confided in Thatboy what my plans had been he shook his head, bemused I would even consider that. Thanksgiving weekend for us is always jam-packed with activities, most of which involve holiday shopping. There is no rest for the wicked.

Friday morning found Thatmom and I heading out for a run, but not before Prez came over to meet Thatbaby. She moved to San Francisco in August and this was her first chance she was able to meet the little guy. After our run, we headed out to hit up some Black Friday sales. Thatboy and I aren't crazy enough to head out at dawn, and we're not interested in the big ticket items, but we like to wander the aisles, picking up cheap cds, games, and other odds and ends for gifts. As soon as we got home from shopping, we passed Thatbaby off to Thatmom and headed out for Thatboy's birthday dinner at The Side Door - his favorite Orange County restaurant.

Saturday was equally busy since Thatboy had giftcards burning a hole in his pocket. So we headed out to the mall where he unloaded them on shoes and sunglasses. Mario Batali recently opened a new outpost of his Pizzeria Mozza in Orange County, so we ventured there for lunch before heading back to the mall for some more shopping. On the way home we stopped at Roger's Gardens so Thatbaby could have his first meet n greet with the man in red.

He was in awe of the lights and colors so I'm really looking forward to how much he'll enjoy Christmas - the tree goes up next weekend!

Before I knew it, Sunday rolled around. Time for one last breakfast with the family at Pacific Whey! Then Thatmom and I went for another run. After that it was time to load up the car for our trip home. We got home in time to get preparations underway for the week - so we can start all up again.

In honor of the Fall Harvest, and because there was decidedly little cooking this weekend on my part, I thought I'd feature what has been gracing our table often as of late - the last of the summer corn. I think Thanksgiving officially marks the end of corn season, and I'll be sad to see it go since late corn is always the sweetest - don't you think?

The beauty of corn is that when it's good, you don't even need to cook it. You could eat it right off the cob. But that means keeping cooking preparations simple is the rule. Why mess with a good thing?

Oven Roasted Corn
2 ears of corn
butter

1. Preheat oven to 400. Husk corn cobs.
2. Coat each cob in 2 tsp of butter and wrap in foil.
3. Bake 25 minutes.

Broiled Corn

2 ears of corn
butter
salt

1. Soak unhusked corn in cold water. This will prevent the husks from catching fire.
2. Broil unhusked corn for 20 minutes.
3. Pull off the husks and cornsilk and serve with lots of butter and salt.