Getting Ready for Santa & Recipe for No Bake Reindeer Patties - Thursday, December 24, 2008

Hey Young Chefs!

It's been a while since I have posted a blog. With my mom having surgery (she's doing great now) and the holidays, it's been so busy. The past two days have been spent getting ready for Christmas! I couldn't wait for Santa to try my tasty No Bake Reindeer Patties. You can see me stirring the mix above.

One of our dearest family friends, Ms. Kat, sent us a wonderful box full of Christmas goodies. She sent me two cool cookbooks, Hello Cupcake! and The Greatest Cookies Ever. She also sent me my something I really wanted - a set up magic measuring cups and spoons. They are made of silicone and they pop in and out. They clean easily and take up very little space. Thank you, Ms. Kat. I love everything! You rock!

















Ms. Kat also sent me some cookie cutters. So I had fun with some of my Christmas cookie cutters and Play Dough. Like my Christmas scene?

















This evening, we went to church. Then we went to Nana's house and unwrapped one present from Mommy & Daddy, and one present from Nana & Paw Paw. Mommy & Daddy gave me the book Fancy Nancy Bonjour Butterfly. Nana & Paw Paw gave me a Disney Princess book written just for me, with my name in it!! I loved it!

When we went home, we got ready for Santa. I set out his plate with a couple of No Bake Reindeer Patty cookies and milk, reindeer food, and a poem. Here is my poem to Santa:

Santa's on his way
To give me toys on Christmas Day
He always goes around the world on Christmas Eve.
He stays at our house for a little bit
To eat cookies & drink milk.
Then he goes back up the chimney to get on his sleigh
To ride back to the North Pole!
Merry Christmas!


















Here is my recipe for No Bake Reindeer Patties. They are so delish!

NO BAKE REINDEER PATTIES
Ingredients:
2 cups sugar
1 stick butter (1/2 cup)
1/2 cup sweetened condensed milk
1 teaspoon vanilla
2 1/2 tablespoons cocoa
1/2 cup peanut butter
3 cups oats

Directions:
In a medium saucepan, combine all the ingredients except peanut butter and oats. Cook over medium heat. Boil for 5 minutes, stirring constantly. Remove from heat and stir in peanut butter and oats. Quickly spoon out approximately one tablespoon onto wax paper or aluminum foil. Cookies will harden as they set. Yum! Yum!

Remember, cool kids cook so get creative in the kitchen!

Bon Appetit & Merry Christmas! Eliana

Eliana Cooks! Gets a Logo!; Monday, November 17, 2008

Hey Young Chefs!

Check out my new cool logo that Mommy had made for me. It was made by her graphic artist, Philip Chow. Thanks, Phil! We redesigned it several times before coming up with this one. I wanted something fun, cartoony, and kid-like. I love it. What do you think?

I'm going to have aprons made with my logo on them. I'll also be able to use the logo for the label of my seasoning blend, Eliana's Magic Seasoning Blend. We'll be working on a full website for next year. It's going to be exciting!

Talk to you soon! Cool kids cook! Get creative in the kitchen!

Bon Appetit, Eliana

Weekend Fun; Friday, November 14, 2008

Hey Young Chefs!

This past weekend was a busy and fun weekend! Mommy was out of town so on Friday night, Daddy took me to the movies. We saw Madagascar 2: Escape from Africa. Dinner was a quickie. Daddy and I popped a pizza in the oven.

On Saturday, I went to 2 birthday parties! The first one was for my friend, Jessica. Her party was at Jazzy Bear. We all got bears to take home. It was so much fun. The second party was for my cousin, Edward. I jumped in the spacewalk and had a blast. Later that evening, Daddy and Uncle George took me to dinner at Serrano Salsa Company. I ate a chicken quesadilla. Yum! Yum! After that, we went to the St. Clement of Rome fair. I played games and even won a live goldfish! Uncle George is keeping him. The fish's name is "Macho Nacho."

Late Saturday night, right before midnight (like Cinderella), Mommy came home from New Jersey. Her flight was late so we didn't get home until late. But I was happy to see Mommy!

On Sunday, I went to the movies with my friend, Breanne. I saw Madagascar again! LOL Mommy gave me the beauty treatment. Here I am!



















Check out the cool hairstyle Mommy did.






















I love all the twists! I didn't get to cook this weekend but I had fun! I'm looking forward to getting back into the kitchen...

Cool kids cook so get creative in the kitchen!

Bon Appetit, Eliana

Turkey Wooden Spoon Puppet; Wednesday, November 12, 2008

Hey Young Chefs!

Mommy and I made this cool turkey out of a wooden cooking spoon! You can too, with the help of a grown-up. Here are the directions.

Supplies
Large wooden spoon
Construction paper
Scissors
Glue gun
Large googly eyes
Markers

Directions
Color the flat side of a large wooden spoon with a brown marker. Color slightly down the handle for the turkey’s neck. On four different colored sheets of construction paper (yellow, orange, red, brown, cream, green – fall colors), trace your hand. Cut out each hand and layer them on top of each other, creating “feathers.” Staple them together. Glue the feather to the wooden spoon (should be glued to the curved side of the spoon). Glue two googly eyes on the flat side of the wooden spoon. Underneath the eyes, glue an orange construction paper triangle for the beak. Beneath that, glue a red construction paper wattle. Cut a small ½ inch strip of yellow construction paper to create a collar (this will separate the turkey’s neck from the rest of the wooden handle of the spoon). Done! Now you have a simple Gobbler puppet that can be used for Thanksgivings to come! Happy Turkey Day!

Cool kids cook and craft! Get creative in the kitchen!

Bon Appetit, Eliana

Eliana Draws Betsy Ross; Tuesday, November 11, 2008

Hey Young Chefs!

This blog post is not about cooking but I had to share my picture with you. I entered a contest to create a picture for the American Veterans of Foreign War. I had to draw a picture of a historical event in American History. I chose to draw a picture of Betsy Ross, the creator of the first official flag for the United States of America. On the wall behind her is a picture of George Washington, our nation's first president, who asked Betsy Ross to create the flag. Legend says that Betsy invented a pattern for the five point star, created out of a piece of paper with five folds and one snip of the scissors. Wish me luck in the contest!

Cool kids cook AND try hard in school!

Bon Appetit! Eliana

Grilled Pork Chops Over Creamed Spinach; Monday, November 10, 2008

Hey Young Chefs!

Here I am cooking creamed spinach. Yum! Yum! It's very simple. First, you wilt the spinach over medium heat. Then you add half a bottle of Mexican Crema (cream). Next, you add 1 cup of Italian blend cheese. Add salt and pepper to taste.

















Mommy and I grilled pork chops to set on top of the spinach. We also had macaroni & cheese, green beans, and a cheddar cheese biscuit.

















Dinner was delish!

Cool kids cook so get creative in the kitchen!

Bon Appetit! Eliana

Recipe: Turkey Cupcakes; Saturday, November 1, 2008

Hey Young Chefs!

It's been a while since I've blogged. A couple of weekends ago, my cousins spent the night and we made Turkey cupcakes. They were so cute! Here is the recipe!

















Turkey Cupcakes
Ingredients:
Cake mix
Candy corn
Chocolate chips
Chocolate frosting
White frosting
Twizzler

Directions:
Make cupcakes according to package instructions. Frost the cupcakes with chocolate frosting. Line two rows of candy corns to create the turkey’s feathers. Cut 2/3 of the Nutter Butter cookie. Use the larger part of the cookie for the turkey’s head and body. The remaining 1/3 will be a wing. Cut another Nutter Butter cookie to create a second wing. Insert the head/body and the wings into the cupcake. Using the white frosting, attach to the head - chocolate chips for eyes, a candy corn for a beak, and a small piece of Twizzler for the turkey’s wattle. Now you have a cute Thanksgiving turkey! Gobble, gobble!

Note from Mom: If your children are allergic to peanuts, you may also use Pepperidge Farm Milano cookies to make the turkey head and wings.

















Remember, cool kids cook so get creative in the kitchen!

Bon Appetit, Eliana

Eliana Meets Iron Chef Cat Cora - Saturday, October 25, 2008

Hey Young Chefs!

Today, I met awesome Iron Chef Cat Cora!! Macy's department store had a grand opening at the Esplanade Mall in Kenner, Louisiana. To celebrate, Chef Cat Cora cooked some delicious dishes. She is a chef on Macy's Culinary Council. Here is Cat Cora cooking crab cakes. Yum! Yum!

















Don't worry. The balls above her head didn't fall down and crush her. LOL Here is Chef Cat Cora's recipe for Crabcake Sandwiches with Avocado Salsa and Mango Coulis. This recipe appears in her book, Cat Cora's Kitchen: Favorite Meals for Family and Friends.

Crabcake Sandwiches
Ingredients:
2 c. canola oil
1/2 lb. crab meat
3 tbsp. red onion, finely chopped
2 tbsp. scallions, thinly sliced
1 1/2 tbsp. red bell pepper, finely diced
1/4 c. mayonnaise or aioli
1 tbsp. Tabasco
1 1/4 c. bread crumbs
2 tbsp. fresh lemon juice
1 1/2 tbsp. Worcestershire sauce
1 c. flour
1 egg, beaten
1/2 tsp. salt
1/4 tsp. pepper

Directions:
In a 10 inch saute' pan, heat 1 cup canola oil on high heat. Test readiness with a piece of bread. Turn heat to medium. Check temperature with thermometer. It should read 375 degrees. In a medium mixing bowl, combine crab, onion, scallions, bell pepper, mayonnaise, Tabasco, bread crumbs, lemon juice and Worcestershire sauce. Mix until fully incorporated. Make 3 oz. cakes and dredge in the flour, then egg and the remaining bread crumbs. Lay the cakes in the oil and pan fry for 5-6 minutes. Remove and place on a paper towel and season with salt in a mixing bowl.

To serve crab cakes, spoon puree' onto the plate in a small pool. Slice the cake in half and lay the bottom portion in the puree'. Spoon avocado on top and place the top of the cake on the avocado like a sandwich. Top with a small amount of avocado and garnish with a cilantro leaf. Serves 4-6.

Avocado Salsa
Ingredients:
2 avocados
2 tbsp. lime juice
1 tbsp. cilantro
2 tbsp. red onion, finely diced
1 tbsp. olive oil
1/4 tsp. salt

Directions:
In a medium mixing bowl, combine all ingredients. Mix well and refrigerate until ready to use.

Mango Coulis
Ingredients:
2 mangoes
2 c. water
1 tsp. confectioner's sugar

Directions:
In a blender, combine all ingredients and mix until smooth. Refrigerate until ready to use.

Here is Cat Cora with the plated food. She also made Basque Rubbed Shrimp Skewers with Chimichurri Sauce. My favorite dish was definitely the crabcake sandwiches. Delish!

















Cat Cora talked during her cooking demonstration. She told us that she was from Mississippi. She's a Southern girl, like me. She has two children, both boys, 18 months and 5 years old. They are lucky to have a chef for a mom! I bet they grow up with the best meals!

After Cat Cora cooked, Mommy and I met her. She gave me a high five and a hug. We told her about my blog and we hope she comes and visits! I can't wait to try some of the recipes in her cookbook that she autographed for me! I especially want to make Spanokopita and Milk Pie! Iron Chef Cat Cora says, "Keep Cooking!"

It was so exciting to meet Cat Cora. I can't wait to watch Food Network's show, Iron Chef, and see Cat Cora win!

Remember, cool kids cook so get creative in the kitchen!

Bon Appetit, Eliana

Book Review: Everything But the Kitchen Sink: Weird Stuff You Didn't Know About Food, Saturday, October 25, 2008

Hey Young Chefs!

I want to tell you about a fun and fabulous book about food.

Everything But the Kitchen Sink: Weird Stuff You Didn't Know About Food
By Frieda Wishinsky and Elizabeth MacLeod
Illustrated by Travis King
Fun Non-fiction
ISBN-13: 978-0-545-00398-8
ISBN-10: 0-545-000398-9

Everything about Everything But the Kitchen Sink is fun and cool. Inside, you will find weird facts, science experiments, and even scrumptious recipes like Haystacks. Here are some freaky facts about food perfect for the weirdness of Halloween:

• Get Back, Jack! - Jack-O-Lanterns go back to the Irish tale about a trickster named Jack who was condemned to wander the earth for eternity. A flame was placed inside the Jack-O-Lantern to light the way for travelers so they didn't get fooled by ghosts who appeared on All Hallow's Eve.

• Chopstick Etiquette - If you visit Asia, you better not leave your chopsticks sticking up in the air, especially not inside rice. In Japan, this custom is done only at funerals. Passing food from chopstick to chopstick is also a NO-NO! That is only done with the bones of a cremated body at a funeral. Ooooooooooh...

• Bark from the Dead - In Thailand, they believe that if you eat dog, the dog's spirit will possess you. Also, don't eat before your elders or you will turn into a dog in your next life! Woof!

• Good Luck, Bad Luck - Some people are super superstitious, especially when it comes to salt. Don't spill salt or you'll have bad luck. To bring the good luck back after you spill salt, throw salt over your shoulder.

• Grab some Garlic! - Vampires are not fond of strong odors. To keep them away, get some garlic and keep it close! Besides, garlic tastes good and you should always have some in the kitchen!
  

Everything But the Kitchen Sink is crazy cool so get reading, young chefs!

Remember... cool kids cooks (AND READ) so get creative in the kitchen!

BONE Appetit (hahaha), Eliana

Scared Silly in St. Bernard Parish - Saturday, October 25, 2008

Hey Young Chefs!

Today I helped my mom, Author and Storyteller Dianne de Las Casas, with her show, "Scared Silly" at the Council for Aging for the St. Bernard Parish Library in Chalmette, Louisiana. Above, I am dressed as a witch. Below, I am posing for a picture with a fan.






















Mommy performed Scared Silly spooky tales. My favorite was "The Ghost of Mabel Gable." Here I am, helping her perform a song she wrote called "Shake-a-Shake Them Bones."

















Afterwards, we took pictures outside. This is me by the bale of hay.

















And here I am, chillin' on the swing.

















We cooked up some fun in the story cauldron and had a great time!

Remember, cool kids cook so get creative in the kitchen!

Bon Appetit, Eliana

Eliana's Spookover - Saturday, October 18, 2008

Hey Young Chefs!

Saturday was the night of my Spookover! 7 friends came to my house for a spooky sleepover. We were treated to ghoulish games, frightening food, creepy crafts, and spooky stories. The above picture is me dressed up as a pirate girl - Argh! Below, you can see all the costumed cuties!

















First, we did the ghoulish guessing game where we had to guess which monster was pinned to our backs. Then we did a cool costume contest. I won first place. The princess bride and the hip hop dancer won second place.






















Next, we played "Pin the Hat on the Witch."






















The "Creepy Clothes Race" was so much fun. We had to race and put on different clothes - shirt, shorts, gloves, scarf, cape and hat. My team didn't win but we laughed a lot.






















The last game was "The Mummy Wrap." We were divided into 2 teams. The smallest person on each team had to be the mummy. The other team members had to wrap the mummy with toilet paper. We had to finish by the end of the song "Monster Mash." Afterwards, we had a toilet paper explosion.

















Check out our terrifying table display. We had Jack-O-Jam cookies, bloody pigs in the blanket, petrifying pizza party pinwheels, and popcorn chicken parts. Fun and frightening food!

















Look at the bubbling Witches Brew! (Here's a secret recipe: it's just one 2-liter bottle of 7Up and 10 scoops of Lime Sherbet ice cream).

















After we ate, we started making crafts. We made Batty Sock bats out of foam, googly eyes, socks, and Fiberfill.













After that, we made mummies out of strips from an old t-shirt wrapped around toilet paper rolls with googly eyes.






















Then we made boo bags from white paper lunch bags, markers, stickers, and chenille sticks.

















After crafts, we headed outside to the patio for marshmallow roasting and spooky stories. My favorite story was "Blood Red Lips."

















Finally, after spooky stories, we set up our sleeping bags on the living room floor and watched Ghostbusters. My cousin, Camrynn; my friend, Bienelyn; and I were the last ones to fall asleep after the movie was over.

I loved having a Spookover! It was tons of fiendish fun with a bunch of goblin girls. I can't wait to do it again! Have a spooktastic time with your friends.

Throw a party because cool kids cook and get creative in the kitchen!

Bon Appetit, Eliana

Sweet & Spicy Italian Turkey Cheddar Meatballs - Saturday, October 10, 2008

Hey Young Chefs!

I made Sweet & Spicy Italian Turkey Cheddar Meatballs for the LSU Tigers v. Florida Gators game. The meatballs make a perfect party food. Here I am rolling the meatballs.






















Here's the recipe:

Sweet & Spicy Italian Turkey Cheddar Meatballs
Ingredients:
1 lb. ground turkey
1 1/4 lbs. Italian sausage (squeezed out of casing)
1/2 c. plain bread crumbs
1 c. grated cheddar cheese

Sauce Ingredients:
2 c. spicy ketchup (or 1 c. regular km etchup with 1 tsp. Tabasco)
1 1/2 c. dark brown sugar
1 c. ketchup

Sauce Directions:
Combine all ingredients and mix thoroughly. Cook over low heat for 10 minutes, stirring constantly and let cool.

Meatball Directions:
Combine all ingredients in large bowl and mix thoroughly. Form into small balls. Coat with half of sweet and spicy sauce. Arrange on baking pan coated with non-stick spray. Bake at 400 degrees for 25 minutes. When meatballs are done, arrange meatballs in a deep dish and pour remaining sauce on top. Pierce with appetizer toothpicks.

Remember, cool kids cook so get creative in the kitchen! Go Tigers!

Bon Appetit, Eliana

Chicken Tortilla Soup - Wednesday, October 8, 2008

Hey Young Chefs!

Today, Mommy and I made her yum! yum! Chicken Tortilla Soup. We boiled the left-over left-over carcass (chicken bones) from the 40 Clove Garlic Roasted Chicken to make the chicken stock. Above, I am cooking 2 lbs. of chicken breast to add to the soup. This recipe only takes 30 minutes. It's super simple and delicioso!

















Chicken Tortilla Soup
Ingredients:
2 lbs. chicken breast, cubed and cooked with Mexican seasoning
4 c. chicken stock
1 14.5 oz. can diced or stewed tomatoes
1 10 oz. can mild Rotel tomatoes
1 14.5 oz. can corn
1 tbsp. minced garlic
1 tsp. cumin

Directions:
Combine all ingredients in a large sauce pot. Cook for 20 minutes over medium heat. Place 1/2 c. shredded cheddar or Mexican blend cheese in small bowl. Pour soup over top. Garnish with a handful of crushed tortilla chips. Finish with a sprinkle of shredded cheese.

Remember cool kids cook so get creative en la cocina (in the kitchen)!

Bon Appetit, Eliana

40 Clove Roasted Chicken Dinner - Tuesday, October 7, 2008

Hey Young Chefs!

Tonight Mommy and I made 40 Clove Roasted Chicken with sauteed mushrooms, polenta, and spinach salad. Above, I am placing the garlic in and around the whole roasting chicken. We also stuffed the inside with a bunch of uncut chives. It's a super simple recipe with totally yum! yum! flavor! Here is the table I set.

















40 Clove Roasted Chicken
Ingredients:
1 roasting chicken
Seasoning Blend of your choice
40 cloves of garlic (skin on)
1/2 small onion, sliced or bunch of chives

Directions:
Clean and season chicken on both sides (remove parts from inside cavity). Place in roasting pan. Stuff onion or chives inside the chicken's cavity. Place 40 cloves of garlic in and around chicken. Place covered in 400 degree oven for 1 hour and 30 minutes. When chicken is done, remove cover and return to oven for 10 minutes to crisp skin if desired. Garlic can be squeezed out of skin and spread on chicken. Delish!

















Cool kids cook so get creative in the kitchen!

Bon Appetit, Eliana

Beef Brisket Dinner - Sunday, October 5, 2008

Hey Young Chefs!

Tonight, Mommy cooked a HUGE dinner for the entire family. Everyone came over - Nana & Pawpaw, Uncle Gary and his girlfriend Aline, and my cousins - Jourdan, Camrynn, Ashlynn & Jasmynn. Actually, Camrynn and I helped Mommy in the kitchen. We rolled the meatballs, made the ladybug pesto pizzettas, helped clean the kitchen, and set the table. Here's what was on the menu:

Appetizers:
Lady bug Pesto Pizzetas
Stuffed Mushrooms
BBQ Chipotle Cheddar Turkey Meatballs
Roasted Garlic & Baked Brie Cheese with Crackers

Main Course:
Beef Brisket
Roasted Garlic Cheese Mashed Potatoes
Fresh Green Beans
Wilted Spinach & Sauteed Mushrooms
Garlic Polenta Patties
Fresh Pineapple

Dessert:
Berries N Banana Shortcake with Crema & Ghiradelli Chocolate Chips

Mommy made the beautiful floral centerpiece. She cut off the top of the pumpkin and scooped the insides out. Then she filled it with water and arranged fall-colored flowers inside. It's simple and elegant.

















I helped Mommy make dessert. Here my cousins watch as I cut and quarter the strawberries for the dessert. Hi Ashlynn, Camrynn & Jasmynn!

















This is what the dessert looked like when it was finished. Yum! Yum!

















My cousins want to come to an Eliana Cooks! Culinary Clinic. I guess I'll have to start teaching classes! LOL :)

Cool kids cook so get creative in the kitchen!

Bon Appetit, Eliana

Nine Roses Vietnamese Restaurant - Friday, October 3, 2008

Hey Young Chefs!

Tonight I ate at Nine Roses, a Vietnamese retaurant. An old family friend treated us to a marvelous meal. Above, you see Bo Nuong Vi, a sizzling beef dish. You spread butter on the portable burner. Then you place the thin slices of marinated beef on the burner and cook it. Next you take the rice paper and dip it in warm water to make it flexible. Finally, you make a wrap with the beef, lettuce, cilantro, mint, basil, noodles, and pickled cucumbers and carrots. Yum! Yum!

For an appetizer, I ordered Vietnamese egg rolls. They are hot, crunchy and delish!

















Here I am, happy and full! Maybe Mommy and I will be inspired to cook Vietnamese!






















Cool kids cook so get creative in the kitchen!

Bon Appetit, Eliana