Guy Fieri's Kid-Approved Recipes

Photo: Lisa Romerein

Guy Fieri spends about 200 days on the road taping Food Network’s Diners, Drive-ins and Dives and Guy Off the Hook. When he’s home, his time belongs to his family: wife Lori and sons Hunter, 12, and Ryder, 3, both of whom love to hang out in the kitchen with dad. In PEOPLE’s April 6, 2009, issue Fieri and family show off a fun, easy meal based on some of his boys’ favorites. “Let kids learn what tastes good and what doesn’t,” says Fieri. “They may come up with a great combination you never thought about.”

4 Bean Salad
Makes 6-8 servings

½ cup red wine vinegar
4 tbsp. balsamic vinegar
¼ cup extra-virgin olive oil
2 tsp. black pepper, fresh cracked
¼ cup scallions, diced
¾ cup red onions, finely diced
¼ cup peppadews (sweet red peppers) or roasted red bell peppers, finely diced
½ tsp. sea salt
3 tbsp. honey
12 oz. can white beans, rinsed and drained
12 oz. can chick peas, garbanzo beans, rinsed and drained
12 oz. can pinto beans, rinsed and drained
12 oz. can black beans, rinsed and drained

1. Mix all ingredients together and let set up in refrigerator for at least one hour. Mix thoroughly before serving.

Hunter’s Spaghetti & Meatballs

Makes 8-12 servings

2 tbsp. extra virgin olive oil
1 cup red onion, diced, about 1 onion
½ cup red bell pepper, minced, about ½ of a pepper
2 tbsp. garlic, minced, about 5 cloves
1 tsp. salt
1 cup 2% milk
1 cup sourdough bread slices, crust removed cut ½ inch, about 2 slices
1 lb. ground beef 80/20 fat content
1 lb. ground pork sausage, casing removed
2 tbsp. basil, fresh, minced (about 6 leaves)
2 tbsp. oregano, fresh, minced
1 tbsp. black pepper, fresh cracked
2 tbsp. Italian parsley, minced
1 ½ tsp. red chili flakes
½ cup Parmesan cheese, finely grated
1 egg, beaten

1 2 lbs. Spaghetti, prepared according to package
½ cup Parmesan cheese, shredded, for garnish
5-6 cups marinara sauce, recipe follows

1. In a large sauté pan over medium heat, add oil, and sauté onions, bell peppers and garlic. After 2 minutes add salt and cook until tender. Remove from pan and let cool.
2. Pour milk over bread crumbs and let soak for 5 minutes. Then remove from milk, and squeeze out excess, until bread is moist.
3. Add meat, soaked bread, cooled vegetables, and remaining ingredients. Mix thoroughly, but gently into 2-in. balls.
4. In same large sauté pan used for vegetables, add 1 tbsp. oil and cook meatballs, browning each completely. Continue to cook over medium heat until internal temperature reaches 165º (use a digital temperature gauge).
5. Have pasta prepared according to directions on box. Drain, toss with about 2 cups marinara sauce, either portion to individual plates or pasta bowls and add more sauce and 3-4 meatballs per person, then garnish with Parmesan cheese, or in a large serving dish add more sauce on top, then meatballs and cheese. Pass additional cheese when serving.

Marinara Sauce
Makes 10 Cups (8-12 servings)

3 tbsp. extra virgin olive oil
1 ½ cups yellow onion, diced
8 garlic cloves, medium size, crushed
3 28-oz. cans fire-roasted diced tomatoes (can substitute regular diced tomatoes for a less smoky flavor)
¼ cup fresh basil, julienned
1 tbsp. fresh oregano, chopped
salt and fresh pepper to taste

1. In large sauce pan, heat olive oil. Add onions and cook over medium to low heat until onions are transparent. Add garlic and cook until almost brown and then add tomatoes.
2. Simmer for half-hour over low to medium heat, then add basil and oregano and continue to simmer for 30 minutes longer. With a stick blender, food mill or food processor, puree and salt and pepper to taste. Freeze extra sauce for future.

Ryder’s Malted Milkshake and Sweet and S’more Egg Rolls on the next page!

Ryder’s Malted Milkshake
Makes 4 servings

2 cups vanilla ice cream, best quality
¼ cup milk, add half in first, remainder if necessary
5 tbsp. malt
1½ cups strawberries
1 small ripe banana or ¾ of a large one
3 tbsp. plain yogurt

1. In a blender, combine all ingredients and blend until smooth.

S’more Egg Rolls

Makes 12 servings

1 quart canola oil
2 eggs
4 1.55-oz. chocolate bars
12 egg roll wrappers
24 marshmallows, large
¼ cup powdered sugar
¼ cup graham cracker crumbs, about 3 crackers crushed in resealable bag

1. In a deep steep sided pan, heat oil to 350º. In a small bowl, beat egg. Separate chocolate bar pieces.
2. Take an egg roll wrapper, dip one side in egg wash, lay on work surface, egg side up, place four pieces of chocolate in center and top with two marshmallows, taking care not to tear the egg roll wrapper, this can cause roll to leak while cooking. If tear occurs, pinch together until sealed or discard wrap and use a new one. Roll up burrito style and set aside, seam side down. Repeat until all are rolled.
3. When oil is hot, add in four eggrolls carefully, turn almost immediately, cooking on all sides to just golden brown, drain on paper-towel-lined plate and repeat until all cooked, make sure to check your oil temperature between additions.
4. When ready to serve, dust with powdered sugar and graham cracker crumbs. Serve immediately but with caution: It’s very hot!

All recipes courtesy Guy Fieri

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