Eliana Cooks! A Creative Kid in the Kitchen

My blog has moved...

2009-08-12T00:22:00.000-07:00

Hey Young Chefs!

I have a new website now! Visit me at ElianaCooks.com.

See you there!

Cool kids cook and get creative in the kitchen!

Bon Appetit, Eliana

Eliana's Diva Rockstar Party Sunday, June 28

2009-07-14T22:41:00.000-07:00

Hey Young Chefs!

It's me rockin out on my guitar! I'm having a Diva Rockstar Party! I mailed out big guitar invitations and they are really cool! At my party we had makeup, hair and nails. My sister Soleil is a makeup artist and she is fantastic at doing makeup. Here is a picture of my sister doing Bienelyn's makeup.

Here is a picture of Soleil and I together.

In this picture Soleil has beautiful pink and purple leopard eye makeup. I have a guitar on the right side of my face. Here is a picture of the pretty table that we set up.

On the table we have hot pink, black and zebra table clothes, champagne flutes, flowers, a pink and black feathered boa, four glass blocks, candles, glitter star sunglasses and even guitar shaped glitter all over the table too! At the top, by the flowers, is the invitation. Here is a picture of the goody bag.

We put together an awesome goody bag. It has stickers, a blowup microphone, necklace, bracelet, body jewels, eyeshadow, lip gloss and even Eliana's Diva Party Mix CD! WOW! What a goody bag. The goody bag and all the things in it had the girls' names written in it. Here is a picture of my friends and the cake.

This cake is made out of mini cupcakes and it is in the shape of a guitar with 9 candles. those cupcakes were delicious! Yum !Yum! Here is a picture of all the girls being rock stars.

I received all kinds of cool birthday gifts Nana, PawPaw, Uncle Gary and the kids all gave me guitar hero and Lady Gaga CD for my birthday! By the way I LOVE Lady Gaga. Here is a picture of the birthday gift.

Each girl got their own CD an album with their face on it and a title for it too! Here is the picture of my album cover.

My album cover name is Divalicious!

Cool Kids Cook, have awesome parties, and get creative in the kitchen!

Bon Appetit, Eliana

Eliana at the Children's Museum - Monday, June 22, 2009

2009-06-23T20:56:00.000-07:00

Hey Young Chefs!

Aunt Heidi, Mommy (Author & Storyteller Dianne de Las Casas) and I went to the Piazza di Italia. It was grand like a palace and looks like an Italian plaza! Mommy dipped her feet in the fountain and walked around. She said it felt like bath water. After that we went to the Louisiana Children's Museum. I am in front of a butterfly made out of CDs! I love the reflective blue and purple colors! That would be a cool project for home (on a much smaller scale).

This horse below was made of steel and recycled cardboard. It is about 10 feet high. It's hard to believe that someone can make something so big out of cardboard! It is on loan to the museum so see it before it's gone!

I went "shopping" at Winn Dixie. I grabbed a basket and a list and shopped. Here I am filling my basket at the grocery store.

The fruit almost looks real from far away. It was fun shopping at Winn Dixie. After shopping, we went to the Kids Cafe. I served Mommy iced tea, baked chicken, green beans and mashed potatoes. Mommy said the chairs hurt her because they are so little and hard. I enjoyed serving her, just like in a real restaurant.

Then we played with the massive bubbles. I tried and I tried to get the bubble over my head, as high as I could but it was challenging. Look at me in the giant bubble! Don't let it POP! :)

Being inside the bubble was fun. Mommy also made a giant bubble. It was funny watching her inside the bubble. Mommy's bubble is BIG!

We had a ton of fun at the Louisiana Children's Museum. I want to go back there with my cousins, especially Camrynn!

Cool Kids Cook and go to the Children's Museum.

Bon Appetit, Eliana

Aunt Heidi's visit to New Orleans June 18-23, 2009

2009-06-19T15:45:00.001-07:00

Hey Young Chefs!

Aunt Heidi came to visit to New Orleans. Nana made a Filipino Fiesta! We had white rice, fried rice, lumpia (a Filipino eggroll), pancit (like lo mein with clear, skinny noodles), chicken and pork adobo (made with garlic, vinegar and soy sauce), ribs, and carrot cake for dessert. It was ma sarap (very yummy)!

On Sunday, after a Father's Day dinner at Outback Steakhouse, we took Aunt Heidi to the French Quarter. Above, I am standing in front of Jackson Square, one of New Orleans' most famous places. The big building behind me is St. Louis Cathedral, a Catholic church. Here is Aunt Heidi in front of the Mississippi River. See the paddle wheel boat in the background?

Here I am with my family on a bench in Jackson Square - Paw Paw, Nana, Soleil, and Aunt Heidi behind us.

We took a carriage ride through the French Quarter. Our mule was named Ada. It was fun but I was a little sleepy. Hahaha

While we were riding through the French Quarter, we saw a miniature horse (not a pony). It was so cute. I had never seen a miniature horse before.

Here I am with Ada the Mule.

The carriage ride was fun. We rode for about 1 hour. We learned a lot of important history during the ride. It was my first carriage ride through the French Quarter.

Afterwards, we went to Cafe' Du Monde for beignets! Beignets are French donuts. They are square and puffed up, with powdered sugar on top. My sister said, "When you eat beignets, you can't breathe in and you can't breathe out." The powdered sugar goes everywhere! This is why you wear a napkin bib (especially if you are wearing the color black).

Here is a picture of me in front of beautiful sculptures at Cafe' Du Monde. I love the bright colors and it's a pretty water feature.

This man set up a high-powered telescope on the sidewalk - John Brown's Sidewalk Astronomy, right in front of Cafe' Du Monde. My sister, my mom and I were able to see Saturn with its ring! It was so cool.

We had a fun time in the French Quarter. I can't wait to go back (when the weather is cooler). hahaha

Cool kids cook and eat beignets!

Bon Appetit, Eliana

June 18, 2009 - Hancock County, Mississippi

2009-06-19T15:45:00.000-07:00

Hey Young Chefs!

Here we are in Kiln (pronounced "Kill), Mississippi, performing in the Hancock County Public Library system. We had a big crowd - over 120 people! A large group of kids came from the YMCA. Mommy sold a lot of books and signed a bunch of autographs.

The library staff was so nice. They even gave us peach upside-down cake - delish! The library has a cat who lives there permanently. She even has a bed on a shelf!

I met a girl whose name was similar to mine - her name is Liana! Here is a picture of us - me, Mommy (Dianne de Las Casas), Liana and Theresa.

After our show, we stopped at the Sno Palace and I had an amazing stuffed snow ball - cotton candy stuffed with vanilla ice cream! Yum yum! I wish we would have taken a picture! :(

If we would have had more time, Mommy and I would have loved to visit the beach because Kiln is right by the Gulf Coast beaches in Mississippi.

Time to go! See you soon... Cool kids cook and eat snow balls!

Bon Appetit, Eliana

June 14-16,2009 Vermilion Parish, Lousiana

2009-06-19T14:51:00.000-07:00

Hey Young Chefs!

From June 14-16, 2009, wWe were in Vermilion Parish. We stayed at Abbeville's Apartment A. The little cottage is so nice. It has two beds (a queen and a sofa sleeper) and a kitchen. The minute we walked in, we loved it. It felt like home to us.

Ms. Debbie, who owned the apartment, is so sweet. She surprised me with a brownie cheesecake birthday cake. It was delicious!

Here is a picture of me with Ms. Debbie. Thank you so much, Ms. Debbie. Mommy and I love you!

We performed in Gueydan, Maurice, Abbeville & Delcambre in Cajun Country. We had a great time in all the libraries. Here is a picture of me performing "The Princess Pat" with Mommy on my birthday (June 15) in Maurice.

On the evening of my birthday, we met Mommy's friend, Troy Leger, for dinner. He is a DJ for 94.5 KSMB Hit Music Station. We ate at Posado's Mexican restaurant in Lafayette. The food at Posado's is delicioso! Mr. Troy surprised me with a huge ice cream sundae with "9" written in caramel on top. Mr. Troy also gave me a bunch of cool gifts - CDs, posters, stickers and magazines! Thanks, Mr. Troy!

In Abbeville, I saw a guy pulling his pirogue down the street with his bicycle. We've never seen anything like it before!

I had a wonderful time in Vermilion Parish! Mommy even sold out of her Cajun Cornbread Boy books and had to get a stash from Barnes & Noble. I can't wait to go back and visit again.

Cool kids cook and visit cool places. Get creative at the library!

Bon Appetit, Eliana

June 12, 2009 visit to Lasalle Parish, Louisana

2009-06-19T11:53:00.001-07:00

Hey Young Chefs!

Mommy and I performed at the Olla Cultural Center. The kids loved the show so much they wanted more . When the show was finished they had door prizes. Jasmynn and I got a goody bag with candies, note pads and pencils. Before the show, in Jena we went to the Caboose Cafe and Gift Shop. I had an amazing Turkey Wrap with a little fruit salad.

After eating we shopped at the gift shop. Mommy bought a bunch of clothes, jewlery and candles. Jasmynn and I also got a little treat from the shop. We got a praline bar and it was the bomb. We shopped there for about 2 hours. After we shopped we did our show in Jena.

Everybody loved the show in Jena. I was in the newspaper with mommy and a bunch of kids. They want us to come back next year. After the show they also had door prizes. A lot of kids got the door prizes. Mommy sold a lot of books there.

Jasmynn and I had fun in Lasalle. Cool kids cook , read and travel. Get creative at the library.

Bon Appetit , Eliana

2009-06-19T11:53:00.000-07:00

Week of June 8, 2009 - Visit to St. Mary Parish, Louisiana

2009-06-11T21:50:00.000-07:00

Hey Young Chefs!

Here I am in St. Mary Parish, Louisiana. Above, my cousin, Jasmynn, and I are taking a dip in the Olympic size swimming pool at our motel.

Mommy's first show was at the Patterson Branch Library. The library was brand new, only open for a couple of weeks.

After having fun at the Patterson library, we had a show at the West End Branch Library in Baldwin, Louisiana. My favorite part of the Baldwin library was the Cajun Jungle Children's Section. There were vines hanging from the ceiling, a jungle rug, animals mirrors, gators, and lots of jungle plants! Jasmynn and I posed in front of the wilderness.

On Friday, we will be in LaSalle Parish, one of my favorite parishes in Louisiana. I love eating and shopping at the Caboose Cafe and Gift Shop. It is soooooo awesome!

Cool kids cook and go to the library!

Bon Appetit, Eliana

Week of June 8, 2009 - Visit to St. Martin Parish

2009-06-11T21:19:00.001-07:00

Hey Young Chefs!

I am coming to you from St. Martin Parish. This week, my 7 year old cousin, Jasmynn, is traveling with us. Above, I am performing "Princess Pat" with Mommy. Too bad Mommy's hand is covering my face! LOL

Below, I am sitting in front of a huge serving of white chocolate bread pudding from the famous Cafe Des Amis in Breaux Bridge, Louisiana. It was the best white chocolate bread pudding I have ever tasted!

Here is a picture of Jasmynn and me in front of pretty artwork (it looks like seaweed to me) in Cafe Des Amis.

After eating, we went to a shop called Monroe, where I met a dog named Kennedy. He was the cutest dog ever! Kennedy was a Teddy Bear Pomeranian.

Then we went to La Te Boutique where I found the most gorgeous apron. Mommy bought it for me as an early birthday present. I love it. It says "Diva in Training!"

On Wednesday, we met the most amazing 9 year old waitress. Her name is Mali (pronounced MAY-lee) and she's in the middle between me and Jasmynn. Mali works at Angelle's Burgers, which by the way, has delicious burgers, homemade fries, battered onion rings, and ice cream!! If you visit Breaux Bridge, go to Angelle's!

After leaving St. Martin Parish, we traveled to St. Mary Parish (Franklin, Louisiana). Talk to you soon!

Cool kids cook and meet new friends!

Bon Appetit, Eliana

Week of June 1, 2009 - Visit to Caddo Parish, Louisiana

2009-06-11T21:06:00.001-07:00

Hey Young Chefs!

It's me again Shreveport. Above, you see my cousin and best friend, Camrynn and I in Ms. Jeannie's pool. Ms. Jeannie is a school librarian and Mommy's friend. We stayed in a really cool upstairs apartment with an air hockey table, a pocket shot basketball game, Guitar Hero and Rock Band Video Games, a kitchenette in a retro Coca-Cola theme, a humongous bathroom with a jacuzzi tub, and a bedroom for Mommy. It was so awesome. The best part was the salt water pool!

Mommy spoke at a librarians' luncheon and signed books. Camrynn and I helped out. Camrynn is in red and I am wearing the black and white dress.

I am reading The Graveyard Book by Neil Gaiman, which won the 2009 Newbery Award. I'll tell you about it when I'm done!

Cool kids cook and read so pick up a tasty tale this summer.

Bon Appetit, Eliana

Week of June 1, 2009 - Visit to Catahoula Parish, Louisiana

2009-06-11T20:43:00.000-07:00

Hey Young Chefs!

Long time no see! I am touring with my mom, Author & Storyteller Dianne de Las Casas, all over Louisiana. Each week, one of my cousins comes with me. Above, you see me (in the brown) with Mommy and Camrynn, my 9 year old cousin. We are standing in front of Mammy's Cupboard, a restaurant in Natchez, Mississippi, which was on our way to Catahoula Parish.

Camrynn and I helped Mommy all week, setting up and breaking down her show all by ourselves. We even performed with her. Here I am with Ms. Jean, the librarian, Baby Ella, Mommy and Camrynn. I am the only one looking at Baby Ella instead of the camera. She was so adorable!

Here I am swimming in our hotel pool with Camrynn.

I will be bringing you more pictures and stories from my road travels this summer. See ya later, gators!

Cool kids cook, read and travel!

Bon Appetit, Eliana

Eliana Eats at the Palace Cafe in New Orleans - Friday, March 27, 2009

2009-04-14T00:58:00.000-07:00

Hey Young Chefs!

It's been so long since my last post. My mommy has been traveling a lot and we haven't been in the kitchen as much.

On Friday, March 27, 2009, my parents took me to Dickie Brennan's Palace Cafe' for dinner. Above, I am pictured with Leo Aduana, the wait staff captain. In my hand is a cookbook by Dickie Brennan. I actually met Dickie Brennan and talked to him. He was really nice. He signed the cookbook to me! One day, when I have my own cookbook, I am going to sign one for Dickie Brennan.

The food at the Palace Cafe' was soooo yummy. I had shrimp balls, prime rib, garlic mashed potatoes, wild mushrooms, and for dessert - flaming bananas foster! Mommy and Daddy had their world famous white chocolate bread pudding.

I even got to watch the chefs cook and prepare dessert. There were so many prep stations and so much going on in the kitchen.

Loved the Palace Cafe'! Remember, cool kids cook so get creative in the kitchen, like the chefs at the Palace Cafe'!

Bon Appetit, Eliana

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

2008-12-24T23:05:00.001-08:00

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

2008-11-18T05:31:00.000-08:00

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

2008-11-18T05:18:00.000-08:00

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

2008-11-18T05:05:00.000-08:00

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

2008-11-16T20:04:00.001-08:00

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

2008-11-16T19:48:00.000-08:00

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

2008-11-16T19:22:00.000-08:00

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

2008-10-26T15:19:00.000-07:00

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

2008-10-26T14:45:00.001-07:00

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

2008-10-26T14:34:00.003-07:00

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

2008-10-20T19:37:00.001-07:00

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

2008-10-12T19:31:00.000-07:00

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

2008-10-12T19:00:00.000-07:00

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

2008-10-07T19:07:00.000-07:00

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

2008-10-05T19:31:00.000-07:00

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

2008-10-05T19:18:00.000-07:00

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

Monster Mash Pumpkins - Friday, October 3, 2008

2008-10-03T05:29:00.001-07:00

Hey Young Chefs!

I just LOVE Halloween! Check out the Monster Mash pumpkins I decorated. Mommy bought me a kit that was like Mr. Potato Head except it had monster parts for Mr. Pumpkin Head. We have ghosts hanging from our trees outside and a Frankenstein that greets you at the door. This month, I'll be creating some spooktastic recipes perfect for your thriller and chiller parties. In fact, I am having a "Spookover" (Spooky Sleepover) later this month to celebrate the scary season.

Have a BOO!tiful day!

Cool kids cook (and decorate) so get creative in the kitchen!

Bon Appetit, Eliana

Super Sirloin, Twice-Baked Taters & Grilled Cabbage - Thursday, October 2, 2008

2008-10-03T04:56:00.000-07:00

Hey Young Chefs!

Tonight's dinner was definitely delish! Mommy and I made Top Sirloin steaks, tantalizing twice-baked taters, and grilled cabbage. Yum! Yum!

Here I am wrapping the potatoes for baking. Thank you, Aunt Heidi, for the idea to make bake potatoes with our steaks!

I made my own seasoning blend for the steaks using three different kinds of seasoning including "Eliana's Magic Seasoning Blend."

Once the steaks were seasoned, they were thrown on the grill. We also grilled cabbage, which came out fantastic. To grill cabbage, cut the cabbage into four quarters. Drizzle with a little olive oil, season to your liking (we added minced garlic too), and wrap in foil, leaving a little air pocket at the top. Grill for 45 minutes to one hour on low heat. Here is the recipe for our potatoes.

Tantalizing Twice-Baked Taters
Ingredients:
4 Russett or Idaho Brown potatoes
1 1/2 c. light sour cream
1 c. grated Cheddar cheese
1/2 c. grated Pepper Jack cheese
1 tsp. garlic powder
1/2 tsp. salt
1/2 tsp. white pepper

Directions:
Wrap potatoes in aluminum foil and bake potatoes at 400 degrees for 45 minutes. Remove from oven and remove foil. Scoop out insides of potato and place in large bowl. Place empty skins back in the oven to crisp them (without foil) while you prepare the filling. Mash potatoes. Add remaining ingredients to potato and mix thoroughly. Spoon into potato skins and bake for 20 minutes. As soon as spuds are taken out of the oven, top with a little cheese and chives (optional) for presentation. Serve hot.

For dessert, we had bananas and fresh blueberries with a little Mexican table cream poured on top. Then we sprinkled dark chocolate chips and added a dollop of Cool Whip. Talk about tasty!

Cool kids cook so get creative in the kitchen!

Bon Appetit, Eliana

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

2008-09-29T17:02:00.001-07:00

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

2008-09-27T22:53:00.000-07:00

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

2008-09-27T22:12:00.001-07:00

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

2008-09-27T14:13:00.000-07:00

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

2008-09-25T05:33:00.000-07:00

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

2008-09-25T04:44:00.000-07:00

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

2008-09-23T04:16:00.001-07:00

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

2008-09-22T19:34:00.000-07:00

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

2008-09-22T18:42:00.000-07:00

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

2008-09-22T18:26:00.000-07:00

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

2008-09-21T13:21:00.001-07:00

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

2008-09-21T06:10:00.001-07:00

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

2008-09-21T05:56:00.001-07:00

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?!

2008-09-18T21:00:00.001-07:00

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

2008-09-16T18:31:00.000-07:00

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

2008-09-16T17:55:00.000-07:00

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

2008-09-16T00:19:00.000-07:00

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

Funny Face Pancakes

2008-09-14T07:02:00.000-07:00

Funny Face Pancakes

Hey Young Chefs! This morning, I went to IHOP (International House of Pancakes). I ordered the "Create A Face Pancake." The extra large pancake had strawberry eyes, a whipped cream nose, and banana slices for the smiley face. I was given a Blueberry Gogurt to create my own funny face. I squirted out short blue hair, dots on the bananas, and an "X" on the whipped cream. What a fun funny face!

You can even do this at home. You'll need:

A large pancake
2 strawberry halves
1 dollop of whipped cream
Several banana slices
Fruit Gogurt or yogurt of your choice

Directions
On top of the pancake, place the strawberries as eyes, add whipped cream for the nose, and arrange the banana slices into a smile. Next, comes the real fun. Squirt Gogurt onto the pancake in any design you want. If you don't have Gogurt, place yogurt into a zip bag. Cut off a small corner and pipe yogurt onto the pancake. Get cool. Get crazy. Get creative in the kitchen!

Bon appetit, Eliana

Surprises from Thailand

2008-09-14T02:27:00.000-07:00

Surprises from Thailand

Hey Young Chefs! Yesterday, my mom gave me a gift to celebrate my new blog, Eliana Cooks! This beautiful, hand-carved box has an elephant on it surrounded by flowery trees. What is so special about the box is what is inside - delicious spices!

The box contains: Paprika, Mace, Garlic Powder, Cinnamon, Ginger, Turmeric, Bay Leaves, and a wood scooping spoon. Let's learn a little about the spices.

Paprika - Paprika is made by grinding sweet, red bell pepper. It releases flavor when heated. Paprika has a slightly smoky flavor and is great for giving meat a brown color. I use Paprika as a base in my seasoning mix called "Eliana's Magic Seasoning Blend."

Mace - Mace was a prized spice only grown in Indonesia in the 1600s. Mace and Nutmeg come from the fruit of the same tree though Nutmeg is slightly sweeter. It is used in soups, sauces, lamb, chicken, stuffings, and sausages.

Garlic Powder - Garlic is one of my favorite flavorings. Garlic can be used in almost any savory dish and gives it a bold flavor.

Cinnamon - Cinnamon was such a highly prized spice that it was given as a gift to rulers and kings. I use Cinnamon in desserts like sweet potato pie.

Ginger - The ginger plant grows 2-3 feet tall. When the leaves fall off, the root is dug up, dried, and ground into spice. It has a slightly spicy, lemony flavor. Ginger makes a great tea for headaches and upset stomach.

Turmeric - Turmeric is a bright yellowish gold color. It is related to ginger and in 1280, Marco Polo mistook it for saffron. It is used as a base for curry.

Bay Leaves - Bay Leaves are dried leaves of the evergreen tree. In Ancient Greece, Olympic champions wore bay leaf garlands. Bay leaves are great in soups, stews, tomato dishes, and meats.

These spices are used in the following native Thai dishes:

Pad Thai
Tom Yum Goong
Massaman Curry
Satay Peanut Dipping Sauce

Later on, I'll post a recipe for a yummy Thai dish. Get creative in the kitchen!

Bon Appetit, Eliana

Japanese Rice Candy

2008-09-14T01:45:00.001-07:00

Japanese Rice Candy

Hey Young Chefs! I want to introduce you to one of my favorite treats - Japanese Rice Candy. Rice candy comes in a small box containing six candies. My favorite thing about Rice Candy is being able to eat the "wrapper." Actually, there is a real plastic wrapper around the candy. When you remove the plastic, you will see a sticky, chewy candy surrounded by a wrapper made of clear rice paper. The rice paper is crinkly at first and then it melts in your mouth.

It tastes kind of like orange with a hint of lemon. It's yummy and fun to eat. Once you eat the first one, you'll want to eat all of them! You can find Rice Candy at Cost Plus World Market or at your local Asian food market.

Just like Cracker Jacks, there's always a surprise inside the box. But I always like the candy better than the surprise! Yum! Yum!

Sayonara! See you next time. And remember, get creative in the kitchen!

Bon Appetit, Eliana

The Creative Kids Cooking Kit

2008-09-14T01:09:00.001-07:00

The Creative Kids Cooking Kit

Hey young chefs! It's time to put your "Creative Kids Cooking Kit" together. Having your own kitchen tools makes it easier for you to work. I chose items that are safe for kids to handle by themselves. Here's what you'll need:

Kid-size apron
Mixing bowl
Measuring cups for liquid ingredients
Measuring cups for dry ingredients
Measuring spoons
Kitchen towel
Pot holders/oven mitts
Rolling pin
Wooden spoon
Rubber spatula
Whisk

Have fun and remember to get creative in the kitchen!

Bon Appetit, Eliana

You're A Star Sandwich & Icy Grapevine Snack

2008-09-13T10:37:00.001-07:00

You're a Star Sandwich & Icy Grapevine Snack

Ingredients
2 pieces of bread
Chocolate peanut butter spread
4 tsp. coconut flake
Large star cookie cutter

Directions
1. Spread chocolate-peanut butter on both sides of bread.

2. Sprinkle coconut flakes on one side of bread.

3. Put bread together.

4. Place cookie cutter on top of sandwich. Press down hard. Pull away excess bread. Tada! You're a star!

5. Arrange on a plate with a side of an Icy Grapevine (frozen grapes).

6. Take a bite! Yum! Yum!

Get creative in the kitchen!

Bon Appetit, Eliana

Eliana Dishes Kitchen Basics for Kids

2008-09-13T09:27:00.000-07:00

Eliana Dishes Kitchen Basics for Kids

1. Always wash your hands. Hands carry germs and you don't want the germs on your food.

2. Keep your hair tied back. If you have long hair, keep it pulled back so food doesn't get in your hair and so hair doesn't get in your food. Gross.

3. Wear an apron to protect your clothes. Aprons are made in all sizes. Mommy and I have matching aprons. When your apron gets dirty, just toss it in the washer.

4. Keep your kitchen clean. A dirty kitchen harbors bacteria. Clean food prep areas, especially counter surfaces and wash dishes as you go.

5. Work with a grown-up. If you are a kid like me, you need to be supervised by a grown-up. My family helps me reach things, watches me when I cook over the stove, and helps me handle hot pots and pans. They also help me with sharp objects.

6. Have your ingredients ready before you cook. When you are following a recipe, have your ingredients ready ahead of time. This keeps you organized and helps make cooking easier.

7. Clean up your mess. It's easier to clean as you go but if you make a big mess, clean it up right away.

8. Learn kitchen safety. A kitchen can be a dangerous place, especially for kids. Learn how to handle sharp objects such as knives. Learn how to control the gauges on the stove and oven. Most of all, refer to Rule #5. Always work with a grown-up.

9. Write your recipes down. Being a cook is fun. We love to create new recipes. Be sure to write your recipes down so you won't forget them!

10. Be creative in the kitchen! Be bold. Experiment. Have fun. Don't poison anyone. Just kidding. Seriously, use your imagination and get creative in the kitchen!

Bon Appetit, Eliana

Welcome to the New Eliana Cooks Blog!

2008-09-13T08:47:00.000-07:00

Hi. My name is Eliana. I am 8 years old and I love to cook. When I grow up, I want to be a chef. In my blog, I will share fun ways to be creative in the kitchen.

Food brings people together. Cooking is a great way to practice reading (following recipes), learn math (measuring ingredients), and learn about other cultures (cooking food from other countries). Best of all, cooking is fun and everyone in the family can create in the kitchen.

Get creative in the kitchen!

Bon Appetit, Eliana