Monster Mash Pumpkins - Friday, October 3, 2008

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

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

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