Kitchen Time With Our Kids

Join us for another post on Kitchen Time With Our Kids! A new meal will be added every week please stay tuned.

Breakfast
 
French Toast Waffles

Ingredients
•1 cup (235ml) of milk (any kind)
•3 eggs
•1 tsp (5 ml) vanilla
•1/2 tsp (1.3 grams) cinnamon (optional)
•a pinch of salt
•6 slices of brioche (about 1/4″ thick) or plain bread

Directions

1. Whisk the eggs, milk, vanilla, cinnamon and salt together in a large bowl and pour the mixture into a shallow pan, pie plate, or baking dish.
2. Lay a slice of brioche (or regular bread) into the mixture and soak until the bread is just saturated with the mixture, turning to coat the other side. Repeat for each slice.
3. Pre-heat waffle iron and grease lightly
4. Place one slice of soaked bread in the center of the waffle iron and cover
5. Cook as if it were a waffle. The cooking time will be about the same as for a waffle.
6. Serve immediately with syrup, powdered sugar, and/or fruit topping for a different, delicious, and unusual breakfast.


Lunch

Taco Cheeseburger

Ingredients
•3 tablespoons chili powder
•1/2 teaspoon ground cumin
•Kosher salt
•1 1/2 pounds ground round beef
•2 tablespoons vegetable oil
•4 slices American cheese, halved
•8 soft or hard corn tortillas
•1 cup shredded iceberg lettuce
•1 tomato, halved and thinly sliced
•1/4 cup salsa or taco sauce
•Sour cream, for serving

Directions
1. Preheat the oven to 400 degrees F to warm the tortillas.
2. In a small bowl, combine the chili powder, cumin and 1 teaspoon salt. Stir until well mixed.
3. Divide the ground beef into 4 equal sections, about 6 ounces each.
4. Gently form the meat into thick disks, then place on a piece of wax paper.
5. Press the patties until they’re about 1/2-inch thick and 6 inches in diameter.
6. Sprinkle each patty on both sides with the spice mix, using about 1/2 tablespoon per burger.
7. Cut each patty in half, giving you 8 pieces.
8. Heat a 10-inch cast-iron skillet over medium heat for 3 minutes. When the pan is hot, add 1 tablespoon of the oil and place 4 of the patties into the pan.
9. Cook until the meat is browned half of the way up the side, 2 1/2 to 3 minutes. Flip and cook on the other side.
10. Place a half-slice of cheese (torn into a few pieces so it fits on the burger) to cover the patty and melt over the top. Cook until the patty is well-browned on the bottom, another 2 1/2 minutes.
11. Remove the burgers from the pan to a plate, tented with foil, to allow the juices to redistribute, at least 5 minutes.
12 Scrape out any crusty bits on the bottom of the pan and pour off the extra grease.
13. Add the remaining tablespoon of oil and repeat the process for the remaining 4 patties.
14. Place the taco shells on a sheet pan to warm in the oven for about 5 minutes. If using soft tacos, wrap the stack of 8 in foil and warm for 5 minutes.
15. Line the center of the taco shell with some lettuce and insert the burger.
16. Slide 2 tomato slices alongside the patties and top with 1 teaspoon salsa and some sour cream, and serve.


Dinner

Grilled Chicken Taco Pizzas

Ingredients
For the Taco Seasoning:
•2 tablespoons onion powder
•2 tablespoons garlic powder
•1 tablespoon chili powder
•1 teaspoon dried oregano
•1 teaspoon cayenne pepper
•1 teaspoon ground cumin
•Kosher salt and freshly ground black pepper

For the Pizzas:
•1/4 cup canola oil, plus more for brushing
•1 pound skinless, boneless chicken breasts
•1 16 -ounce tube pizza dough
•All-purpose flour, for dusting
•1 cup shredded mozzarella
•1 cup shredded sharp cheddar
•1 avocado
•Juice of 1 lime
•1/2 teaspoon ground cumin
•1/2 teaspoon chili powder
•1 tablespoon diced red onion
•Kosher salt and freshly ground black pepper
•1 cup fresh salsa
•1/2 cup sour cream
•1/4 cup chopped fresh cilantro

Directions
Make the taco seasoning:
1. Mix all of the ingredients with 1 tablespoon each salt and black pepper in a bowl.

Prepare the pizza:
2. Mix 2 tablespoons of the taco seasoning and the canola oil in a shallow bowl.
3. Pound the chicken between 2 pieces of plastic wrap to 1/4 inch thick.
4. Add the chicken to the bowl, turning to coat, and marinate 30 minutes.
5. Preheat a grill to medium high. Grill the chicken until cooked through, about 4 minutes per side. Let cool, then cut into bite-size pieces.
6. Divide the dough into 3 pieces. Roll out each on a floured surface into an 8-inch round.
7. Brush with canola oil, sprinkle with taco seasoning and grill until crisp, 3 to 5 minutes per side; remove from the grill.
8. Mix the cheeses in a bowl, then sprinkle on the crusts and top with the chicken.
9. Return the pizzas to the grill, and cook until the cheese is melted, about 5 minutes.
10. Meanwhile, mix the avocado, lime juice, cumin, chili powder, red onion, and salt and pepper to taste.
11. Top the pizzas with the avocado mixture, salsa, sour cream and cilantro.



Dessert

Indoor S’more Sundae

Ingredients
Graham Cracker Crust:
•3/4 cup graham cracker crumbs (about 5 whole graham crackers)
•3 tablespoons butter, melted
•2 tablespoons sugar
•1/2 teaspoon cinnamon
•Salt
•4 scoops vanilla ice cream
•1 1/2 cups mini marshmallows

Quick Chocolate Sauce:

•1/2 cup semisweet chocolate chips
•2 tablespoons whole milk

Directions
For the graham cracker crust:
1. Mix the graham cracker crumbs, butter, sugar, cinnamon and a sprinkle of salt together in a bowl.
2. Firmly press the crust into muffin tins to make individual crusts.
3. Top each crust with a scoop of vanilla ice cream.
4. Press the mini marshmallows into the ice cream, covering the scoop completely.
5. You will have 4 s’more “domes”.
6. Freeze at least 1 hour.

For the quick chocolate sauce:
7. Immediately before serving, heat the broiler to low.
8. Toss the chocolate chips with the milk in a ramekin or small bowl and microwave 30 seconds, stir until smooth and set aside.
9. Place the s’more domes under the broiler until marshmallows brown, about 30 seconds.
10. Watch them constantly as they burn easily.
11. Place each s’more on a plate and drizzle with the chocolate sauce

Enjoy and remember have fun!



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