Veggie-licious Stuffed Chicken Breasts - Monday, September 29, 2008

Hey Young Chefs!

It's dinner time! On tonight's menu -- "Veggie-licious Stuffed Chicken Breasts." Stuffing your food is a great way to add yum! yum! flavor! The cool thing about this recipe is that even though the chicken is loaded with veggies, all you taste is tons of flavor. In the picture above, I am cooking the stuffing. In the picture below, I am seasoning the chicken with Eliana's Magic Seasoning Blend.






















Next, I stuff the boneless chicken breasts.






















Here's the recipe:

Veggie-licious Stuffed Chicken Breasts
Ingredients:
4 whole boneless chicken breasts, butterfly fileted
1 1/2 c. fresh spinach
1/4 c. diced artichoke hearts
1/4 c. diced roasted red peppers
4 green olives, chopped
1 tbsp. garlic
1 tsp. olive oil
Parmesan cheese
salt and pepper

Directions:
Preheat oven to 350 degrees. Heat olive oil in sautee' pan. Add spinach and garlic. Cook until wilted. Next, add artichoke hearts, roasted red peppers, and olives. Salt and pepper to taste. Cook over medium heat for 10 minutes, to let flavors marry. Let cool. Stuff chicken breasts. Place in oven uncovered and bake for 25 minutes. Sprinkle top of chicken with Parmesan cheese and broil for last five minutes.

Note: You can use any of the following veggies (they all make a good stuffing): mushrooms, cabbage, squash, corn, asparagus, or your favorite veggie. We used almond stuffed olives. You can also use garlic stuffed olives (add less garlic to the stuffing) or pimento stuffed olives. Our sides with this meal were wild/brown rice and green beans.

















Cool kids cook with veggies! Get creative in the kitchen!

Bon Appetit, Eliana

Chocolate Chimp Banana Bars - Saturday, September 27, 2008

Hey Young Chefs!

Ready for some dessert?! You'll love my chocolate chimp banana bars. They're ooey, gooey and yummy in your tummy. Your friends will go ape over this recipe!

Here I am spreading the batter in the baking pan. It looks good already!






















Chocolate Chimp Banana Bars
Ingredients:
2 c. all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
2/3 c. butter or margarine (about 8 tbsp.)
2/3 c. dark brown sugar
1 tsp. vanilla extract
1 egg
3 super ripe bananas, mashed
1 heaping c. dark chocolate chips

Directions:
Stir together dry ingredients, except brown sugar. In separate bowl, cream butter and brown sugar until fluffy. Beat in egg and vanilla. Blend in banana. Pour wet mixture into flour. Mix thoroughly, until creamy. Stir in chocolate chimps (oooooh, oooooh, oooooh, eeeeee, eeeeee, eeeeee). Okay, I mean chocolate chips. Spread batter in 10 1/2 X 15 1/2" greased & floured baking pan. Bake at 350 degrees for 20 minutes or until golden brown and inserted toothpick comes out clean. Cool for 15 minutes. Cut into bars and serve.






















Now monkey around in the kitchen and go bananas! Ooooh, ooooh, ooooh, ooooh!






















Cool kids cook so get creative in the kitchen!

Bon Appetit, Eliana

Paneed Chicken with Artichoke Roasted Red Pepper Cream Sauce - Saturday, September 27, 2008

Hey Young Chefs!

Today, I spent a lot of time in the kitchen! I helped Mommy make dinner. On the menu tonight was Paneed Chicken with an Artichoke Roasted Red Pepper Cream Sauce over whole wheat rotini (the swirly, corkscrew pasta). Paneed means "pan fried" and is pronounced pon-aid. To prepare paneed chicken, you must start with thin chicken breast filets. Mommy pounded the filets with a kitchen mallet. She put 2 sheets of wax paper over the chicken to keep it from being so messy. I breaded the chicken and plated the food. Here I am, plating the pasta.

















Next, we pour the sauce and then top it with the paneed chicken. Then we garnish (top with pretty edibles).

















Here's our recipe:

Paneed Chicken with Artichoke Roasted Red Pepper Cream Sauce
Ingredients for Paneed Chicken:
4 chicken breast filets, butterflied and pounded to 1/4" thick
2 c. Italian breadcrumbs
1/2 tsp. salt
1 egg, beaten
4 tbsp. olive oil

Directions for Paneed Chicken:
Mix salt with breadcrumbs. Dip chicken in egg mixture. Dredge through breadcrumbs, coating both sides of chicken. Pan fry in olive oil until both sides golden brown. Blot on paper towels.

Ingredients for Sauce:
1 15 oz. container Crema Mexicana (Mexican table cream)
1/2 c. roasted red peppers
1/2 c. artichoke hearts
4 large fresh basil leaves, chopped
2 tsp. minced garlic
1/2 tsp. salt

Directions for Artichoke Roasted Red Pepper Sauce:
In a small sauce pan, sautee artichoke, red peppers, basil, and garlic in a dash of olive oil for 5 minutes over medium heat. Using thunderstick, blend mixture (or place in blender and puree). Add Crema Mexicana. Use thunderstick to blend artichoke pepper mixture into cream. Add salt. Cook over low heat for 5 minutes to thicken sauce.

Pour sauce over pasta. Place paneed chicken on top. Garnish with grated parmesan cheese and fresh basil or parsley. Yum! Yum!











Cool kids cook so get creative in the kitchen!

Bon Appetit, Eliana

Fajita Fiesta! - Friday, September 26, 2008

Hey Young Chefs!

Mommy went to Baton Rouge to pick up Soleil, my 18 year old sister who goes to college at LSU. So Daddy and I cooked dinner for them. We made fajitas with all the fixings - cheese, lettuce, guacamole, and salsa. We also had fresh corn on the cob. Daddy grilled the fajitas and they came out tender and tasty. Yum! Yum!

















Here I am, making my fajita wrap.

















Delicioso! Cool kids cook so get creative in the kitchen.

Bon Appetit, Eliana

Spinach & Basil Egg Souffle - Thursday, September 25, 2008

Hey Young Chefs!

This morning, Mommy made us a delish breakfast dish - Spinach & Basil Egg Souffle. Talk about tasty! Yum! Yum! Here is her recipe. (Thank you, Mommy)

Spinach & Basil Egg Souffle
Ingredients:
1 tsp. olive oil
2 c. fresh spinach
1/4 c. torn basil leaves
1 c. grated Italian cheese blend (Mozzarella, Parmesan, Asiago, Fontina)
2 tbsp. chopped black olives
2 tsp. minced garlic
6 eggs
salt and pepper

Directions:
Preheat oven to 400 degrees. Saute' spinach, basil, garlic, and olives in olive oil. Salt and pepper to taste. Once spinach and basil is completely wilted (2-3 minutes), place mixture in small casserole dish. Sprinkle 3/4 c. grated cheese. Scramble eggs (with water or milk). Pour egg mixture on top. Sprinkle top with remaining cheese. Bake uncovered for 15 minutes. Broil for 5 minutes or until top is golden brown. Cut into squares and place on top of buttered toast. Serves 4.

I loved Mommy's souffle. I hope you do too!

Cool kids cook so get creative in the kitchen!

Bon Appetit, Eliana

Ladybug Pizzettas - Wednesday, September 24, 2008

Hey Young Chefs!

I took over dinner tonight and made my original recipe, "Ladybug Pizzettas." Pizzettas are mini pizzas that are totally tasty. This is a vegetarian dish. Here's my recipe:

Ladybug Pizzettas
Ingredients:
2 sheets of ready-made thin crust refrigerated pizza dough
1/2 c. pizza sauce
1/2 c. Italian blend (mozzarella, parmesan, asiago, fontina)
4 tbsp. chopped black olives
Fresh basil
Tomato slices

Directions:
Cut circles into pizza dough with large upside-down drinking glass. Place on pizza pan or cookie sheet. Spread sauce on pizza dough. Sprinkle cheese on pizza sauce. Place a large basil leaf on top of cheese. Cover with one tomato slice. Top with black olive ladybug dots. Bake in oven at 400 degrees for 12-15 minutes or until crust is puffy and golden. Makes 16-24 pizzettas, depending on the size of your pizzettas. Serve hot with side salad. Yum! Yum!

Here I am spreading the pizza sauce.

















Now I am topping the tomatoes with chopped black olives. See my Food Notes journal next to me? I am following my own recipe!

















Look at the finished Ladybug Pizzettas! They are delish! The tomatoes were tender and the pizza dough was crispy. Mommy says that they would make perfect party tapas (appetizers). The basil is the "secret ingredient" that makes these pizzettas awesome. Grown-ups, you'll love that kids get tons of veggies on this one. Kids, it doesn't even taste veggie-ish! Make plenty because the grown-ups will be sneaking extra pizzettas behind the kids' backs! (I saw you, Mommy...)

















I hope you enjoy this recipe. Yum! Yum!

Cool kids cook so get creative in the kitchen!

Bon Appetit, Eliana

Everything-In-It-Eggs - Tuesday, September 23, 2008

Hey Young Chefs!

Good morning! Today, I helped Mommy make breakfast for Daddy. We made "Everything -In-It-Eggs." You're probably asking, "What is that?" You can put anything you want into scrambled eggs. We put in last night's dinner - grilled eggplant, ribeye steak, tomatoes, and sweet peppers. We added garlic, shredded cheese, and parmesan cheese for extra yum! yum! Here I am, adding the beaten eggs.

















We didn't have a breakfast tray so we made one. Take a cookie sheet and top it with a pretty placemat. Voila! Instant breakfast tray. We even had a vase with a flower. Look at this tasty breakfast!

















Daddy was surprised and happy to eat such a scrumptious morning meal. Rise and shine!

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

Bon Appetit, Eliana

Devil's Food Monster Muffins - Monday, September 22, 2008

Hey Young Chefs!

Tonight for dessert, I made Devil's Food Monster Muffins. These muffins are so yum! yum!, super simple to make, and low-fat too!

Here I am, licking the bowl. It's safe because there are no raw eggs in the mix.

















Devil's Food Monster Muffins
Ingredients:
1 box super-moist devil's food cake mix
1 15 oz. can pure pumpkin

Directions:
Preheat oven to 400 degrees. Mix pumpkin and cake mix until fluffy. Spoon into muffin pan.

















Batter will rise, creating mega muffin tops. Bake 20 minutes. Makes 12 monster muffins.

Mmmm. Mmmm. Delish!

















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

Bon Appetit, Eliana

Grilled Eggplant Steak Roll-ups - Monday, September 22, 2008

Hey Young Chefs!

Tonight for dinner, we made grilled eggplant steak roll-ups, stuffed sweet peppers and garlic polenta patties. The other day, when I was researching recipes, I was inspired by a recipe in Rachael Ray's Yum-O Family Cookbook. She had a recipe for grilled eggplant steak roll-ups. Of course, Mommy and I made our own version.

Here I am cutting the sweet peppers.






















Mommy cored the peppers (taking out the insides) and I stuffed them. When you work with peppers, be sure not to touch your face. If you are working with very spicy peppers, you might want to work with gloves.






















Look at how yum! yum! our dinner turned out!

















Here's our recipe if you would like to try it.

Grilled Eggplant Steak Roll-Ups
Ingredients:
Large slices of eggplant steaks (1/4 inch thick)
1 1/2 lbs. boneless ribeye (or your favorite steak)
1/2 c. fresh spinach
1/4 c. fresh basil
1 small vine-ripened tomato, diced
Grilling seasoning
Olive oil
Salt & pepper
Grated cheese (optional)

Directions
Season both sides of the steaks. Set aside. Brush both sides of eggplant steaks with olive oil, salt and pepper. Grill eggplant until soft. Grill steak to desired temperature. Let steak rest and then cut into thin strips. Layer spinach, basil, steak, and tomato on top of eggplant. Roll up and fasten with toothpick. Top with grated cheese.

Great sides: Grilled stuffed sweet peppers (stuffed with cheese) and garlic polenta patties (sautee' polenta patties with olive oil, minced garlic, salt and pepper).

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

Bon Appetit, Eliana

My Cousin Christian's Birthday Dinner - Sunday, September 21, 2008

Hey Young Chefs!

We went to my Nana's house to celebrate my cousin, Christian's, birthday. That's Christian in the black shirt. Christian turned 17 years old. Can you find me? I am the second one from the left in the black and white flower dress. I am with my cousins, Ashlynn, Jasmynn, Camrynn, and Jourdan. Christian's girlfriend, Rachel, is the one in red behind him.

Nana cooked a big dinner. Here's my favorite -- bruschetta! Bruschetta is Italian. It's bread topped with olive oil, basil, tomatoes, and cheese. Nana bakes hers so it's melty and toasty. Yum! Yum!

















Nana made beef brisket, chicken alfredo, steamed sugar peas and asparagus, and potato salad. It was so good.

















Then of course, we had dessert - Christian's birthday cake and ice cream. Happy Birthday, Christian. We love you!

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

Bon Appetit, Eliana

Butterfly Waffle - September 21, 2008

Hey Young Chefs!

This morning, I had a Daddy/Daughter breakfast treat. I ate a butterfly waffle at a restaurant called Parrot Pete's. The wings are made of two pieces of waffle, the body is made of whipped cream topped with chocolate sprinkles, and the eyes/antennae are made of maraschino cherries. You can even make this at home! (Sssssh. Don't tell anyone but you can even use frozen waffles!) This would make a great breakfast-in-bed for your parents. After you serve this yum! yum! meal, you can ask for a bigger allowance. ;)

Get buggy about breakfast! Get creative in the kitchen!

Bon Appetit, Eliana

Researching Recipes - September 20, 2008

Hey Young Chefs!

Here I am looking up recipes in Rachael Ray's Yum-O Family Cookbook. I really like Rachael Ray because her recipes are quick, easy and fun. I am writing down "Food Notes" on the recipes I like best. I mark the pages with colored Post-It flags so I can remember which page the recipe is on.

If you want to keep a "Food Notes" journal, you'll need a notebook. I use a small notebook to travel with. It fits in my pocket or my purse. This way, I can take "Food Notes" wherever I go. In your "Food Notes" journal, write down your recipe ideas, favorite cookbooks, ingredients, and even shopping lists. One day, maybe your "Food Notes" will turn into a cookbook!

Get to researching. Get to writing. Get creative in the kitchen!

Bon Appetit, Eliana

Cookbook Review: Cooking with Herb the Vegetarian Dragon

Hey Young Chefs! I got this book on a recent trip to the library. Here is my review...

Cooking with Herb the Vegetarian Dragon, A Cookbook for Kids
By Jules Bass
Illustrated by Debbie Harter
Herb is a vegetarian dragon. He doesn't eat meat. This funny dragon shares, yummy and wacky recipes such as Gran-Ma-Ma-Flora's Spaghetti Sandwich (it's really an Italian fritata - prounounced free-TA-ta) and Herb's Radical Dragon Salsa. I love the bright illustrations with crazy dragons on every page.

Get fired up! Get smokin'! Get creative in the kitchen!

Bon Appetit, Eliana

What's Cookin' at the Library?!

Hey Young Chefs! Today, Mommy took me to the library and I got my very own library card. Now I can check out books all by myself.

















You might ask, "What does going to the library have to do with cooking?" Plenty! The library is a great place for ideas. I checked out cookbooks and even a book on becoming a chef. Besides, if you want to work in the kitchen, you have to be a good reader so you can read and write recipes.

















So go to the library and cook up a brainstorm by checking out some good books. Get creative in the kitchen!

Bon Appetit, Eliana

Fruitylicious Yogurt Parfaits

Fruitylicious Yogurt Parfaits

Hey Young Chefs! This is a delicious after-dinner dessert or early morning breakfast.






















Ingredients
1/2 c. vanilla yogurt for each serving
Strawberry halves
Raspberries
Bananas
Dollop of whipped cream

Directions
Pour a layer of yogurt in the bottom of a clear glass. Place several strawberries on top of the yogurt. Pour another layer of yogurt on top of the strawberries. Place several raspberries on top of the yogurt. Pour another layer of yogurt on top of the raspberries. Finally, place several banana slices on top of the last layer of yogurt. Top with a dollop of whipped cream. Garnish with a strawberry, a couple of raspberries and a banana slice. Yum! Yum!






















Get creative in the kitchen!

Bon Appetit, Eliana

Eliana's Shopping Tips for Grocery Trips

Eliana's Shopping Tips for Grocery Trips

Hey Young Chefs! Today, I am going to give you some shopping tips for those important grocery trips.

• Always have a list. A list helps you to remember what you want to buy and helps you remember not to overbuy. (Are you listening, Mommy?) You can help your parents plan the shopping list. I always make the shopping list for my mom and check off the list as we shop.
  

• Bring fabric grocery bags. Bringing your own grocery bags helps the environment. You use less plastic. That means less plastic goes in the garbage. That means less plastic goes into our earth. That means our earth can last longer. Tip: When you unload the groceries, put the bags back in the car (so you don't forget them for the next grocery trip).

• Shop with coupons. Young chefs, this is fun. Help your parents cut out coupons from all the newspapers and flyers. Coupons help you save money. Organize your coupons and keep them in the car.

• Buy fresh fruits and veggies. Fresh food tastes better and it's better for you.

• Bring home one special treat. We always like to have something yum! yum! for dessert. A dollop of whipped cream or shaved chocolate on a dessert makes it more special. Tonight, we made "Fruitylicious Yogurt Parfaits." But sometimes, you just need to have that ice cream sandwich!

Here I am checking out at the grocery store. I just love self check-out!

















Have a great time at the grocery store! And remember, get creative in the kitchen!

Bon Appetit, Eliana

Chicken Satay Wrap n Rolls & Asian Veggie Delight Soup

Chicken Satay Wrap n Rolls & Asian Veggie Delight Soup

Hey Young Chefs! Today, Mommy and I went shopping at Hong Kong Market for tonight's dinner. That's me hitching a ride in the basket.

We had so much fun in the kitchen preparing (and eating!) this dinner. Remember the Thai spices Mommy gave me the other day? I promised you I would post a recipe using the spices so here it is (these are Mommy's recipes)...

Chicken Satay Wrap n Rolls
Ingredients
2 lbs. chicken breast strips
1 tbsp. sesame oil
2 tbsp. minced garlic
1/2 tsp. paprika
1/2 tsp. turmeric
1/8 tsp. powdered ginger
1/4 tsp. white pepper
1/2 tsp. salt
1/2 c. coconut milk
Large Vietnamese rice paper wraps (may use tortillas if rice paper is unavailable)

Directions
In a sautee' pan, sautee' chicken over medium heat with sesame oil, garlic, and dry spices. After chicken is thoroughly cooked (about 15 min.), add coconut milk. Cook for 10 minutes or until sauce thickens and chicken is thoroughly coated. Let rest. Roll chicken in dampened rice paper wrapper with lettuce, cilantro, fresh basil leaves, bean sprouts, and pickled bamboo shoots. Dip in satay peanut sauce. Serves 4.

















Satay Peanut Sauce
Ingredients
1/2 c. creamy peanut butter
1/8 c. light soy sauce
1/2 c. coconut milk
1 tbsp. chili garlic paste (optional)

Directions
In small sauce pan, combine first three ingredients and mix thoroughly. Cook over low heat, stirring constantly. Remove from heat when sauce is thoroughly blended and creamy. Add chili garlic paste if spice is desired.

















Here I am getting the vegetables ready for the Asian Veggie Delight Soup. Mommy says you can add any "Asian" veggies you like. Here is our recipe:

Asian Veggie Delight Soup
Ingredients
5 c. chicken or vegetable broth
1 tsp. sesame oil
5 thin slices (1/2 in. long) fresh ginger
1/2 c. baby bokchoy
1/2 enoki mushrooms
1/2 c. bean sprouts
1/2 c. fresh green beans
1 whole dried mace flower or dash nutmeg (optional)

Directions
Bring broth to low boil. Add sesame oil and stir. Add remaining ingredients. Salt to taste. Cook over medium heat for 20 min. Serve hot in small bowls. Serves 4. Note: Do not eat ginger or mace - for flavor purposes only.

















Above, Mommy is dipping the rice paper in warm water. Rice paper wrappers are stiff and dry. When you dip them in warm water, they become flexible so you can wrap your food. They're fun to roll but they can be a little sticky. This is what my wrap looked like. I topped my chicken with mixed greens, cilantro, basil, bean sprouts, and pickled bamboo shoots. Yum! Yum!

















My wrap n roll was HUGE! Here is a close-up of Mommy's wrap.

















Since Mommy and I cooked, Daddy had kitchen duty. :) He didn't mind because dinner was sooo delicious.

















Mommy said our dinner was "Asian fusion." That means that our food represented different parts of Asia. The wrap style of food is Vietnamese. The satay sauce is from Thailand and Indonesia. The soup is Thai with Japanese mushrooms (enoki).

We hope you enjoyed your trip to Asia! It's always fun to travel to other countries through food. It's even more fun when you take your family with you. Grab a spoon and...

Get creative in the kitchen!

Bon Appetit, Eliana