Kabobs: Cooking Class - Friday

Menu:
Chicken Kabobs
Rice
Chocolate Covered Frozen Banana's

I think today was the best class yet! The girls enjoyed chopping up the veggies for the kabobs (I cut the chicken today).
We placed all the food in a big mixing bowl, added my super secret kabob seasoning
and skewered the veggies and chicken.

Natalie did a GREAT job with the frozen banana's - my personal favorite dessert.
And Hannah was a HUGE help with Miss A, who did NOT want to take a nap. (now if I could only get Hannah to change the poopy diapers...) And Miss M enjoyed being our taster of the day! You know, that is a VERY important job!

I remembered the camera - so here are a TON of pictures! Enjoy!!

(these are SOME of my super secret seasonings...)

(yummm don't these look good!
ok minus the raw chicken)

Look at those girls CHOPPING away!!!

Hannah - and Natalie's arm...

Cute Hannah and crabby no nap baby! Thank goodness for my "mother's helper!"

oh, there's me skewering away... (it's my favorite part, minus the chicken under the fingernails)

(Natalie - eating her "chocolate soup")

oh, yummy, I could go for a Frozen banana RIGHT now!

PIZZA PARTY! Cooking Class - Wednesday

Menu:
4 pizzas (they were having the missionaries over for dinner)
click here to see the recipe we were going to use
Corny Bean Salad
Watermelon Sherbet Smoothies
(and they made ice cream sandwich cookies for dessert)

Wednesday we continued our cooking school with PIZZA! Our homemade dough wasn't going to work (just not enough time) so I hurried to the store to get dough all ready made! (so glad my mother-in-law told me how she got it for her grand kids one time) The girls had lots of fun trying to roll out the dough and then topping the pizza's with their favorite toppings.
Natalie topped most of the pizza's and we ate a lot of the pepperoni too! Yumm-o my favorite!
Hannah did a WONDERFUL job on her bean salad! (And I hear) it was a big hit for dinner that night. I had her follow the directions and make it herself. Natalie topped it off with the dressing I had her make.
These girls are AWESOME in the kitchen. Miss M loves to help here and there. Mostly she just kicked back on the computer. Miss A slept like a good little baby! Unfortunately I left my camera at home so missed the photo opps. (you know tossing the dough in there air etc.) - no we really didn't but that would have been fun to do!! (note to self next time we make pizza toss dough in air!)

Here are the Recipes...

Pizza - well you know how to do it and if you have a good crust recipe you'd like to share let me know! (remember you can click on the link above to look at the one
we were going to use...)



Corny Bean Salad
3 15oz cans beans (choose a variety - garbanzo, red kidney, white kidney, pinto, black)
1 can corn
1 red pepper, chopped
2 slices red onion, chopped
1/4 cup chopped fresh cilantro

Vinaigrette:
6 tbls. olive oil
2 tbs. balsamic vinegar
1 tsp. Dijon mustard
salt and pepper to taste

Directions:
Drain and rinse the beans and corn. Place then in a large bowl.
Add red pepper, red onion and cilantro and stir.
Next, prepare the vinaigrette. Measure the olive oil, vinegar, and mustard into
a small bowl. Whisk the dressing well. Add the salt and pepper (to taste).
Pour over the beans a little at a time and mix and coat.
Refrigerate the salad until ready to serve.
Serves 8 - 10

(this recipe is from Family Fun: Fast Family Dinners pg 13 - but I have changed a few things...)



Watermelon Sherbet Smoothies

3 cups fresh watermelon cubes
1 cup crushed ice
1 cup watermelon, raspberry or lime sherbet
4 tsps. lime juice
1/2 cup mini chocolate chips

Directions:
about 10 minutes before you're ready to mix the smoothies, place 4 tall glasses
in the freezer to frost.
Combine the watermelon cubes, crushed ice, sherbet, and lime juice in a blender.
Blend until smooth. Pour mixture into the frosted glasses and top each one with
half dozen or so mini chocolate chips.
Serves 4
(the girls said these were REALLY good!)
Family Fun: Super Snacks pg 79

let me know if you try these recipes and how they turned out! I could go for a watermelon smoothie right about NOW!!

Fun Camp week one Cooking School

Cooking School at Chamberlain Cafe featuring Chef Kamae
with sous chefs Miss M, Hannah and Natalie

Miss M and Hannah making our cafe sign

So as most of my faithful blog readers know, I watch two girls after school. Now that it is summer, and they are not leaving for Alaska (to visit their dad) until the second half of the summer their mom and I came up with Fun Camp for them. Each week we have a different theme. This week is COOKING WEEK.
Last week we went through all my fun cook books (because I have a million and one - one of those things (I can't get enough of)
We picked out fun recipes that the girls would like to try. This weekend they got to pick out cutting boards and knives and the cooking supplies.
All weekend I have been talking to Miss M about the "cooking school" we will be doing. This morning she got her cutting board ready, her safe alligator knife and her apron. (My friend made for Miss M's birthday) And we were on our way. We were half way to where I work and Miss M asked, "Mommy where is my cooking school?" I did a quick brainstorm and said "Chamberlain Cafe".
When we got there of course we had to make a cute cafe sign. Miss M even let Natalie wear her new apron because Miss M's other one didn't fit her.


The girls were great. Things were a little crazy, it being our first "class" and having a time limit.
(they have to be at swim camp at 1:30). But our first lessons in peeling, washing, cutting, mixing. cleaning up your mess, went pretty well. When it was time to cut the chicken for our Chicken Toes - Hannah was a trouper - Natalie and I found something else to do... And Miss M was still slicing her carrots.
It was a fun first class and our results were totally edible!
And thanks to Miss M's OTHER gift from Mommy Stacy, we had an awesome meal.



here are the recipes we used today -

with my disclaimers... trying them first the way I am supposed to and after tasting changing them around for the next time. for the chicken toes - I think we all agreed no brown sugar and allspice. We didn't like the sweet taste with our chicken. But we liked the honey mustard bbq dipping sauce. veggies and dip -
Not mixing the sour cream with the salsa and or actually just using ranch instead.
but our favorite was the Fuji apples and caramel peanut butter dipping sauce (I didn't add the cinnamon flavoring - I forgot!) Natalie added a nice touch with chopped nuts, to top our caramel apples!

Hannah getting our chicken toes breaded

Crunchy Oven-Baked Chicken Toes!

1 cup corn flakes cereal
1 cup plan bread crumbs
2 tbs brown sugar
1 tsp salt
1/2 tsp freshly ground pepper
1/2 tsp Allspice (the secret ingredient!)
3 tbs vegetable oil
1/3 cup all-purpose flour
2 eggs, beaten
1 1/2 lbs chicken breast tenders (2 packages)
cut into 2 inch pieces

1/4 cup honey mustard
1/4 cup barbecue sauce

heat oven to 375 degrees

Make the breading: pour the corn flakes into a pie pan or other large shallow dish. Crush cereal up with your hands. Mix in bread crumbs, brown sugar, salt, pepper, and allspice.

Drizzle the vegetable oil evenly over the breading. (SLOWLY!)
Toss and turn it to mix the oil all through the bread crumbs and crushed corn flakes.

Pour the flour into another shallow dish and the beaten eggs into a third. Turn the chicken in flour, eggs, then special crunchy breading. Arrange the chicken toes on a nonstick baking sheet. Wash your hands.
Place the chicken toes in the oven and cook until crisp and brown all over - about 15 minutes.

Mix the honey mustard and the BBQ sauce together in a bowl to dip your hot chicken toes into!

and this is what your fingers look like after dipping the "toes"

CREAMY SALSA DIP AND VEGGIES
1 cup salsa
1/2 cup sour cream


veggies of your choice
carrots, sugar snap peas, red bell pepper, celery, etc.

make the dip. stir together salsa and sour cream. Scrape the dip into a small bowl
put small bowl into middle of platter, arrange vegetables all around the dip and serve.

Natalie unwrapping the caramel

Fuji Apples and Peanut Buttery Caramel Dip

24 wrapped caramel candies
2 Fuji apples
2 tbs. fresh squeezed lemon juice
1 cup 1 tbls water
2 tbs. peanut butter
pinch of cinnamon (secret ingredient!)

Unwrap caramels, place into a bowl.
have some one else cut up the apples and take out seeds - 8 pieces per apple
squeeze lemon juice into a bowl and add 1 cup water. Add the sliced apples to the
water and turn them around in it, then drain them in a strainer or colander. (this helps
the apples from turning brown.)

Add 1 tbs water and the peanut butter to the caramel candies. Place candies into the microwave
oven and cook them on high for 2 minutes. stir up the dip with a rubber spatula. If the candy
is not melted all the way, put it back in the microwave on high for another 20 seconds.
Add a pinch of cinnamon to the sauce

Here is all our food - Hannah is stirring the caramel sauce - the apples she cut
the blue bowl is the carrots Miss M chopped and the black dish is the veggies that Natalie chopped. You can see the chicken toes on the blue plate...
stay tuned for Photography week, Craft week, and more Cooking Class!