Now offering in Ladera Ranch....

Hands-on Cooking Classes for Kids!

For more Information, Check out our new Website!

The Value of Teaching Kids to Cook.....

Kids learning to cook is a vital and healthy part of growing up. I've had my boys in the kitchen since they were toddlers, and put them to work at an early age. Initially, I would start out keeping it simple and easy. Things that use few ingredients and are one-dish meals are good to begin with for young cooks. Move to the basic foods that are still fairly uncomplicated. Young cooks should be able to prepare at least one good recipe from each of the basic meats, pasta, vegetables, fruit group and an outstanding dessert. Then, they are ready for anything.

I found with my own children, I've tried to teach them first how to cook their favorite dishes. It's all about getting them involved and letting them experiment. I try to bring them in the kitchen and teach them the basics. If they never cook, they will never learn how.  In addition, young adults need to learn to cook so that they can be self sufficient and capable of feeding themselves.

Children like to help at a very young age, but then we chase them from the kitchen. We think their “help” will be more work for us and also are concerned about the dangers. So instead we should take the necessary precautions, teach them the rules of the kitchen and supervise them constantly. Teaching children from a young age builds confidence. It also encourages them to try new things.

In addition to spending time with my boys and doing something I love, it is wonderful to watch them take so much pride in their cooking and manage to have fun in the process.

Remember, when you finally get young people cooking, do not criticize, or they will lose interest quickly. Teach, show by example, and then let them on their own. In most cases, you will be pleasantly surprised!

Pumpkin Pie French Toast

These are amazing!  Perfect for the Fall season!

Yield – 4 servings

Preparation Time – 5 minutes

Cooking Time – 15 minutes

Ingredients:

• 14 slices of your favorite sandwich bread 
• 3 large eggs 
• 1/2 cup milk 
• 3/4 cup canned pumpkin 
• 1 tsp. pumpkin pie spice
• Butter and syrup for serving  
• 
  

Directions:

1. In a medium mixing bowl, whisk together the eggs, milk, pumpkin and pie spice until smooth.
2. Dip each side of the bread and cook on a hot, greased griddle or skillet. Flip after 1 – 2 minutes.
3. Once all are cooked, serve with butter and maple syrup.
4. If freezing, let cool completely to reduce freezer burn.

Thank you 5 Dollar Dinners for this wonderful recipe! 

Southwestern Chopped Chicken Salad

This is my kids favorite salad to make!! ....great summer recipe!

(recipe adapted from Lauren's Latest)


Makes 4 servings

Salad:
2 cups shredded chicken
1 green bell pepper, diced
1 can black beans, rinsed
1 can sweet yellow corn (or 1 cup frozen corn, thawed)
2 roma tomatoes, diced
4 green onions, sliced
1 head iceberg lettuce, washed and chopped
1/4 cup cilantro, chopped
2 ripe avocados, diced
1 cup crushed tortilla chips


Dressing:
1/2 cup mayonnaise
2/3 cup Greek yogurt
1 tbsp ranch seasoning
1 tbsp taco seasoning


Directions:


In a large bowl, combine all salad ingredients together, excluding the tortilla chips.  


In a small bowl stir all dressing ingredients together.  Pour dressing over salad, starting with about half of the dressing.   Toss to combine, then gradually add more dressing until it is dressed to your liking.  Top with tortilla chips.  Enjoy!

Turkey Taco Lettuce Wraps

For a healthy and lighter alternative to taco shells, you can enjoy these lettuce taco wraps. Add your favorite toppings like low fat cheddar, light sour cream, chives, tomatoes or whatever you like on your tacos. Making your own taco seasoning is a healthier alternative to buying packaged taco seasoning, and uses less sodium, no sugar, no preservatives and no msg. It also saves you money if you are on a budget. If you prefer to use the package seasoning, simply replace it with the spices in this recipe.


Ingredients: 

• 1 lb lean ground turkey (ground chicken can be used too)
• 1 tsp garlic powder
• 1 tsp cumin
• 1 tsp salt
• 1 tsp chili powder
• 1 tsp paprika
• 1/2 tsp oregano
• 1/2 small onion, minced
• 2 tbsp bell pepper, minced
• 3/4 cup water
• 4 oz can tomato sauce
• 8 large lettuce leaves from Iceberg lettuce

Directions: 

1. Brown turkey in a large skillet. When the turkey is no longer pink,  add dry seasoning and mix well.
2. Add the onion, bell pepper, water and tomato sauce. Simmer on low for about 20 minutes.
3. Wash and dry the lettuce. 
4. Place meat in the center of leaf and top with tomatoes, cheese and salsa or whatever you prefer. 

Servings: 4 • Serving Size: 2 taco wraps 
Calories: 134.1 • Fat: 1.7 g • Carb: 9.7 g • Fiber: 2.4 g • Protein: 21.3 g • Sugar: 4.3

Courtesy of Gina's Recipes

Health Benefits of Watermelon

With summer fast approaching, watermelon season is now getting started. Likely a popular choice with kids, this fruit may have become neglected with many adults.

This is too bad though because not only is it a great tasting snack, it is one that will help you lose weight while also boosting your nutritional intake. One of the best things about watermelon is that it contains so much water. Especially during the summer months, hydration becomes so important as you are likely sweating more than usual, further increasing your need. Eating more fruits and vegetables is a great way to increase your hydration level while providing your body with plenty of vitamins and nutrients.

One notable health benefit of watermelon is that it can help reduce the inflammation that those who have asthma, atherosclerosis, diabetes, colon cancer and arthritis see. It's always best to try and find natural remedies for your health concerns so this would be a great option for those suffering.

Additionally, watermelon is also very high in many antioxidants, reducing your risk for damages seen by disease causing free radicals. First off, it is an excellent source of vitamin C, with one cup containing about 25% of your recommended daily intake. Next, vitamin A is also found in good amounts, with a one cup serving satisfying 10% of your intake for the day. These vitamins will work together to help to reduce the risk of heart diseases and colon cancer as well as treating the symptoms associated with osteoarthritis and rheumatoid arthritis.

Another nutrient, lycopene, which is traditionally found in tomatoes, also is seen in watermelon. The best part here is that the lycopene is readily available whereas with tomatoes you need to cook them slightly for it to be released.

The consumption of watermelon will also help you to heal faster as one of the amino acids found in it speeds up wound healing and aids in the process of cell division. Take note however that most of this nutrient is found in the white part of the fruit which unfortunately most people end up throwing away.

The potassium that is seen in watermelon will help to reduce your blood pressure as it works in conjunction with sodium, helping to balance the sodium-potassium pumps.

Lastly, since it does only contain about 50 calories per cup, watermelon is easy on the daily calorie intake total and will help fill you up in the process. This makes it a really great food for any dieter to consume who is looking for a simple way to squash hunger pangs.

When choosing watermelon, look for one that is deep in color and doesn't have many or any white marks on it. If you are buying a half a watermelon and can see the inside, try and have one that has dark black seeds as well and is heavy in weight for its size.

So next time you are looking for a refreshing summer snack, consider having some watermelon. It's a great option for dessert too if you need something sweet to finish off your meal.

Grilled Zucchini Roll Ups

This is a healthy summer recipe that kids of all ages
 love to make and eat!

(Adapted from a Fine Cooking Magazine recipe)

Ingredients:

1 very large or 3 small zucchini
Olive oil
Kosher salt
Freshly ground black pepper
3 1/2 oz. herbed goat cheese
 7 or  8 kalamata olives, finely chopped

Directions:

1. Preheat grill to high heat.
2. Slice a strip lengthwise from the zucchini to expose the inside of the vegetable. Discard or reserve for another use. Cut the 2 ends from the zucchini to make straight edges. Cut the zucchini lengthwise into 1/2-inch strips. If using a large zucchini, cut each of these strips in half crosswise. This won’t be necessary with small zucchini.
3. Brush both sides of the zucchini pieces liberally with olive oil. Season well with kosher salt and freshly ground black pepper. Lay the zucchini pieces on the grill at a 45-degree angle (for more attractive grill marks). Cook until the zucchini is very tender, but not mushy, about 3 minutes per side, moving the pieces during cooking to ensure even browning.
4. Remove zucchini from the grill. Set a wire cooling rack on top of a bowl to give the cooling rack extra clearance from the counter. Drape the zucchini pieces on the rack to cool. This method will stop the zucchini from steaming will cooling.
5. Place goat cheese in a medium bowl. Stir olives into the goat cheese.
6. Spread a layer of the goat cheese mixture onto one side of each zucchini piece. Gently roll each piece of zucchini. Serve.

Makes 8 to 10 rolls.

Amazing Gluten Free, Dairy Free Pancakes!

Great for a Weekend Morning...
Silver Dollar Blueberry Pancakes
Gluten Free and Dairy Free!

Ingredients:

1 1/2 cups  finely ground blanched almond flour

1/2 tsp. baking soda

1/2 tsp.  salt

1/2 tsp.   cinnamon (optional) 

3 large eggs 

4-5 Tbs. full fat coconut milk

2 Tbs.  honey

1 tsp. vanilla or juice of half a lemon
1/4 cup fresh blueberries (optional)

Non-stick cooking spray or butter

Directions:

In a medium mixing bowl, sift and/or mix together the almond flour, baking soda, salt and optional spice.

In a separate bowl, blend together the eggs, coconut milk,  honey and vanilla.

Add the liquid ingredients to the dry and mix well. Let rest for 5 min. 

Spray a pancake griddle or non-stick pan with the cooking spray or butter.  Turn the stove onto medium and preheat the pan for about a minute.

To check if the pan is ready to cook, sprinkle a few drops of water in the pan.  If bubbles jump around, then it is ready to use.

Add about 2 Tbs. of batter to the pan.  Cook for about 1 to 2 minutes, until pancakes puff up and are dry around the edges.

Flip the pancakes over with a pancake spatula.  Cook for 1 to 2 minutes more, until the pancakes are golden brown.  Repeat the steps. until all the pancakes have been made.  

Serve with butter and warm maple syrup if desired.

Makes about 25-30 silver dollar size pancakes.  Enjoy!

Easter Morning Oven Baked French Toast

This is a great recipe for your family to make ahead and enjoy Easter morning!

(Courtesy of Ladera Ranch - Macaroni Kids)

Ingredients:

1 loaf of bread, cut into 1" cubes (French bread, Texas Toast and homemade bread works well)
8 eggs
3 cups milk
3 tablespoons sugar
3/4 teaspoon vanilla
3/4 teaspoon salt

Topping:
3 tablespoons butter or margarine
3 tablespoons sugar
2 teaspoons cinnamon
Maple syrup

Place the bread cubes in the bottom of a greased 9x13x2" baking dish. In a bowl, beat eggs, milk, sugar, vanilla and salt. Pour the liquid evenly over the bread, making sure each piece is saturated. Cover and refrigerate 8 hours, or overnight.

Remove the dish from the refrigerator 30 minutes before baking. Preheat the oven to 350 degrees. Dot the top of the casserole with butter. Combine the sugar and cinnamon and sprinkle evenly all over the top.

Cover and bake at 350 degrees for 1 hour, or until a knife comes out clean in the middle. Let stand for 5 minutes before cutting. Serve with syrup and enjoy!

Merry Christmas Fudge Recipe!

Kids love to make this recipe!  

It's fail-proof and super easy, 

with less than 5 ingredients!

Ingredients:

3 cups (18 oz.) semi-sweet chocolate chips

1 (14 oz.) can sweetened condensed milk

Dash of salt

1 1/2 tsp. vanilla extract

Instructions:

1.  Line a 8" or 9" pan with wax paper.

2.  Melt chocolate chips with sweetened condensed milk and      salt in a heavy saucepan.   
      

3.  Remove from heat; stir in the vanilla.  

4.  Spread evenly in prepared pan.

5.  Chill about 1-2 hours or until firm.  Remove from pan by     lifting the edges of wax paper.          
   
6.  Peel off paper and cut into squares.  Enjoy!

Penne Parmesan Chicken Pasta

(This recipe is adapted from Goodenessgracious.com)

Ingredients

• 1 lb. asparagus, fresh or frozen, steamed 
• 12 oz. penne pasta, cooked according to package directions
• 1/4 c. olive oil
• 1 lb chicken breast, cut into bite size pieces
• 1/2 c. grated parmesan cheese

Brown 1lb. of cut up chicken breast in a non-stick skillet,

 seasoned with a little salt and pepper.

Take the fresh or frozen asparagus and place in the bottom of a 9 x 13 pan.  

You can chop them, or leave them whole.

Add the cooked pasta.

Drizzle with 1/4 cup of olive oil.

Add the chicken and stir to coat everything.

Sprinkle with 1/2 cup of the grated parmesan and 

put under the broiler for 5 minutes to until lightly browned.

This is soooo good!  Kids will love this!

Strawberry Mango Salsa

Mangos and strawberries are rich in a variety of phytochemicals and nutrients. The fruit pulp is high in prebiotic dietary fiber, vitamin C, diverse polyphenols and provitamin A carotenoids.


3/4 cup strawberries, finely diced
3/4 cup mangos, finely diced
1/4 cup red onion, finely chopped
6 basil leaves, finely chopped
1 Tbs. fresh lemon Juice
1/4 tsp. sea salt
1/4 tsp. black pepper


Combine all ingredients and allow to sit in the refrigerator for a few hours, covered.
Serve with cinnamon-sugar pita chips.  Enjoy!!

5 Ingredient Healthy Granola Bars

Ingredients:

4 cups rolled oats
2 tablespoons sesame or chia seeds 
1/2 cup unsalted peanuts, chopped
3/4 cup natural peanut butter, melted
1/2 cup brown rice syrup or honey

(other ingredients you can add in:)
chocolate chips
wheat germ
flaxseed
dried fruit 
other nuts
seeds
coconut

Directions:

Preheat over to 350.

In a large bowl, combine oats, seeds and peanuts. Add brown rice syrup (or honey) and mix to combine. Add melted peanut butter and mix until moistened. This works as a perfect, simple granola bar, but you can also throw in any add-ins at this time. Fold them into the dough. You may need to get in there with your hands and work the granola dough! If dough is still too dry (this can depend on your ingredients) add more peanut butter or syrup (or honey) 1 tablespoon at a time until moistened.

Press dough in a greased (non-stick spray) 9" x 13" baking dish. Bake for 25 minutes.

Greek Pasta Salad

        

INGREDIENTS:

FOR THE DRESSING

1 cup olive oil
3/4 cup red wine vinegar
2 teaspoons garlic powder
2 teaspoons basil dried basil
2 teaspoons dried oregano
1-1/2 teaspoons freshly ground black pepper
2 teaspoons granulated sugar

FOR THE SALAD

1 pound rotini pasta cooked according to package directions
1 pint cherry tomatoes, cut in half (you can also sub in grape tomatoes)
1 large cucumber, seeded and chopped
1 red bell pepper, chopped
1 yellow bell pepper, chopped
4 green onions, thinly sliced
3/4 cup Kalamata olives
1-1/2 cups crumbled feta cheese
1/2 lb. salami or pepperoni -  sliced
Fresh basil leaves for garnish

DIRECTIONS:

1. In a a large Mason jar or other sealable container, combine olive oil, vinegar, garlic powder, basil, oregano, black pepper, and sugar. Shake well to combine.

2. In a large bowl, combine cooked pasta, tomatoes, cucumber, bell peppers, green onions, olives, feta cheese and salami or pepperoni.

3. Separate and reserve ½ cup of dressing in the refrigerator.

4. Toss the pasta salad with the rest of the dressing until evenly coated. Cover, and chill overnight.

5. Right before serving, freshen the salad with the reserved dressing, tossing to coat.  Garnish with freshly chopped basil leaves, sprinkled on top.