July 30, 2012 By headchef
When school was first out and the Little Chefs are very excited for the “best summer ever.” At our first summer lunch at home Little Chef A said, “Can we NOT have peanut butter and jelly sandwiches at all this summer?” In the April 2012 Food Network Magazine there was a tear out with 50 different grilled cheese recipes. We read through them all and chose a few we thought sounded good. The first one we wanted to try was Egg in a Hole.
We found this recipe to be quick. It is very important all the components are ready before beginning. Otherwise you will get a very toasty sandwich! Little Chef A LOVES egg in the hole so she already knew how that was made even though she has never made it herself…until now. Little Chef A added some butter to a skillet, then placed on top her bread (with a hole in the middle). She immediately cracked an egg in the hole. Next she seasoned the egg with seasoned salt and pepper. The recipe did not say to season the egg, but we could not move on until it was seasoned. As you can tell she was very heavy handed with the salt!
When the white part of the egg was set she added a little more butter and flipped the egg in the hole on top of the butter to cook on the other side. She added another piece of butter and placed on top a second piece of bread and let it toast on one side. When it was toasted she again added a little butter and flipped it on top of the butter to toast the second side. Cheese was added to both pieces of toasted bread and bacon slices were added on top.
When all sides of the bread were toasted the cheeses are sandwiched together. As you can tell this sandwich was toasted a little too much on one side.
We cut the sandwich in half to serve and the egg was perfectly just underdone so it oozed out and was perfect for dipping. We loved this sandwich and will be making it again.
Egg In The Hole
Food Network Magazine, April 2012
2 slices country white bread3 pieces crisp bacon1 egg2 slices cheddar cheese
butter
Cut out a 2-inch round from the center of 1 slice country white bread; place the bread in a hot buttered skillet and crack an egg into the hole. Cook until the white sets, then flip and top with 1 slice cheddar. Meanwhile, add another slice of bread to the skillet and top with 1 slice cheddar and 3 slices crisp bacon. Sandwich the two halves and cook until golden.
Don’t forget to come back on Thursday to link up what you have been up to on Fantastic Thursday right here at Five Little Chefs!
July 27, 2012 By headchef
Fantastic Thursday is still up. Link up what you have been up to and see what others have been doing.
Remember the apricots we got from my parents tree? We dehydrated some, made apricot crisp with some and we even froze some apricots to make apricot crisp later. We STILL had more so Little Chef A was amazingly helpful and made apricot jam with me. She stayed with me from beginning to end! She was VERY proud of herself for this accomplishment! She is the one who takes a PB&J; sandwich to school everyday! She usually prefers grape jelly, which we also make, but now she already has a plan to alternate grape jelly with apricot jam! Helping in the preserving process gives her ownership and she is VERY protective of her jelly already! I know she will be just the same with her jam. She thinks it is THE best ever!
Now that she is a pro at cutting apricots I set her loose again and let her do the work! I love reaping the rewards of teaching a great skill!
Instead of chopping all the apricots we decided to take the easy route and use the pulse feature of the food processor. This saved A LOT of time. Little Chef A said she does not like the big chunks of fruit so she made sure to pulse until the fruit were cut into small pieces.
We followed the directions found in the pectin box. Little Chef A was the official stirrer the entire time! She said her arm hurt she was stirring for so long! Notice the double hot pads to protect her hands and arms from the heat and any drops that might jump out of the pan.
When the jam was finished cooking I poured it out of the hot pan into a large glass measuring bowl. It was very easy to then pour it into the smaller glass jars. It does dirty one more pan, but it is well worth it. I do not have to use the ladle and the mess is a lot smaller.
Little Chef A very carefully wiped the edges of the jars, then we put the lids on and let them be.
I love the look of finished jam in the jars. We usually keep the jars on the counter for a few days just to admire our work! It gives us such a sense of accomplishment. Of course we couldn’t wait to try it so we opened up a jar right away. Actually, Little Chef A was the first to try it because she licked the stirring spoon while I was filling the jars!
July 26, 2012 By headchef
Welcome to Fantastic Thursday!
Thanks to all who linked up last week! Each of you help make this party successful!
Be sure to come back next week to see if you have been featured and to link up your latest creation!
I’d appreciate it if you would link up in some way; button or text link to this party to spread the word.
Here are some favorites from 3 of my Little Chefs.
Little Chef A’s favorite 
90 Minute Sweet Party Platter by With a Blast
Little Chef C’s favorite
Fruit Salsa with Baked Cinnamon Chips by Dishing with Leslie
Little Chef D’s favorite
Vienneese Fingers by Multiple Mummy
If you have been featured feel free to grab a Featured Button.
Let’s get the party started! I’m excited to see what you have to share!
Thanks so much for choosing to link up at Five Little Chefs!
‘);
July 25, 2012 By headchef
I’m so excited today to be guest posting over at
While you are there check out her healthy treats including Whole Wheat Delicious Brownies!
We are so glad you are here!
We hope you will stick around a bit and discover some of the fun recipes we have been up to!
We would invite you to come back for our weekly party, Fantastic Thursday, to link up your recipes!
July 23, 2012 By headchef
hosted by Mom to Bed by 8, Mom Does Reviews and Powered by Mom
Almost no other Miami chef has made as big a splash on the national culinary scene as Michelle Bernstein. A James Beard Award winner and author of Cuisine a Latina, diners are loving Bernstein’s cuisine at her two successful South Florida restaurants: Michy’s and Sra. Martinez, dubbed one of the Best New Restaurants in America of 2009 by Esquire Magazine. Michelle appeared on the Food Network to battle Bobby Flay on Iron Chef America, from which the Miami chef emerged victorious. Michelle continues to appear on national television shows, ranging from Top Chef and The Today Show to the Martha Stewart Show. This 14-piece Induction Ready Forged Aluminum Cookware Set includes: 1-1/2-inch-quart Sauce Pan with Tempered Glass Lid, 3-quart Sauce Pan with Tempered Glass Lid, 5-quart Stock Pot with Tempered Glass Lid, 11 4-quart Saute Pan with Tempered Glass Lid, 9-1/2-inch Fry Pan, 8-inch Fry Pan.
- Available at Macy’s.com and Amazon.com
- Designed and hand selected by Michelle Bernstein herself
- This 10-pc set includes:
- 5qt Dutch Oven with Lid
- 11” (4qt) Sauté Pan with Lid
- 9.5” Open Skillet
- 8” Open Skille
- 1.5qt Sauce Pan with Lid
- 3qt Sauce Pan with Lid
- Made from Forged Aluminum with a double layer, high gloss color silicone polyester exterior
- .4mm body with .5mm base and edges
- Resistant to scratching, abrasions and wear
- Whitford Interior non-stick coating is scratch resistant and ensures durability: no peeling, blistering or cracking making it easy to clean
- QuanTanium PFOA Free
- Metal utensil friendly
- Stainless steel cast handles riveted to the pan
- Silicone cool to touch handles
- Every lid fits on a piece of cookware
- The light color of cookware interior makes it easy to see what you are cooking
- Perfect for use on all stovetops; gas, electric, radiant and induction
- Includes a collection of full-color recipe cards containing some of Michelle Bernstein’s delicious recipes from both of her Miami restaurants
- Available in Red, Black, Blue and Lemon-Lime
Giveaway ends August 6th at 11:59pm, open to US residents, ages 18+. To enter please use the Rafflecopter form below. Good luck!
a Rafflecopter giveawayDisclosure: I received no compensation for this publication. My opinions are my own and may differ from those of your own. Five Little Chefs is not responsible for sponsor prize shipment.
July 20, 2012 By headchef
My parents have an apricot tree that was ready for harvesting. On Sunday we stopped by and picked some apricots for preserving. The Little Chefs were eager to pick because they were able to climb the tree! Later they were eager to help because that meant they were able to sneak A LOT of tastes!
I showed them how to safely half the apricot, after it was washed, to take the pit out.
The next step was to cut each half into thirds. It seems each time I dehydrate I cut the fruit in a different way! It is your preference how big or small you want the pieces. Just remember they WILL significantly shrink. If you leave them in halves they will take longer to dry. Each of the Little Chefs had a turn cutting in half and in thirds. Some were more successful then others because some gently handled the fruit while others smashed the fruit. What could I do except say thank you for helping then later put them in the “to eat” pile. They were having a WONDERFUL time and that really is the point.
When all the beautiful fruit were cut they were put on dehydrating trays.
We plugged the Nesco Food Dehydrator in and let it go for a long time! This is what you get when they are finished. Put them in an airtight container and snack away. My entire first batch is already gone! At least I can say all my Little Chefs like them!
Don’t forget to link up to Fantastic Thursday! It’s still open!
July 19, 2012 By headchef
Welcome to Fantastic Thursday!
Thanks to all who linked up last week! Each of you help make this party successful!
Be sure to come back next week to see if you have been featured and to link up your latest creation!
I’d appreciate it if you would link up in some way; button or text link to this party to spread the word.
Here are some favorites from 3 of my Little Chefs.
Little Chef C’s favorite
Raspberry Cream Cheese Cups by DJ’s Sugar Shack
Little Chef D’s favorite
Sparkling Raspberry and Blackberry Lemonade by Hot Eats and Cool Reads
If you have been featured feel free to grab a Featured Button.
Let’s get the party started! I’m excited to see what you have to share!
Thanks so much for choosing to link up at Five Little Chefs!
‘);
July 18, 2012 By headchef
Honey Mustard Chicken has been a great recipe for my Little Chefs and for parties. We always get recipe requests from this one! There is never any leftovers which is a MAJOR plus for me. The ingredients are simple and probably already in your pantry and refrigerator. All my Little Chefs were able to help and measure out one ingredient. They need minimal supervision from me because they all check up on each other! I was too busy telling which one to measure the right amount I didn’t get to snap individual pictures. It is hard cooking with all 4 at once keeping everything straight!
Once the marinade is mixed pour it over the chicken and let it do its thing for a while in the refrigerator. I know the recipe does not say to do this but I have done it every time I have made this and it flavors the chicken nicely. Grill until done.
Doesn’t it look lovely! Our grilled chicken was paired with Garlic Balsamic Asparagus and Basil Chive Red Potato Mash.
Don’t forget to come back tomorrow to link up your recipes at Fabulous Thursday!
Honey Mustard Grilled Chicken
allrecipes.com
Ingredients1/3 cup Dijon mustard1/4 cup honey2 Tablespoons mayonnaise1 teaspoon steak sauce
4 skinless, boneless chicken breast halves
Directions1. Preheat the grill for medium heat.2. In a shallow bowl, mix the mustard, honey, mayonnaise, and steak sauce. Set aside a small amount of the honey mustard sauce for basting, and dip the chicken into the remaining sauce to coat.
3. Lightly oil the grill grate. Grill chicken over indirect heat for 18 to 20 minutes, turning occasionally with the reserved sauce during the last 10 minutes. Watch carefully to prevent burning.
July 16, 2012 By headchef
We LOVE corn on the cob. When we are grilling it is super easy to throw a few ears of corn on for a side dish. This time we decided to do something a little different. We have seen on cooking shows different flavored butters you can put on the corn before grilling. We found a recipe for Crazy Cajun Butter Grilled Corn on the Cob and decided to give it a try. All the ingredients were familiar to us and already in our pantry. That is always a major factor for choosing a recipe!
The first step is to soften the butter. Just take 2/3 cup out of the refrigerator and bring it to room temperature. It will take a little time so think about it mid afternoon if you are having this for dinner. The butter is so much easier to handle this way and is the key for Little Chefs to be successful with this recipe. Next, add in all the remaining ingredients. You can use a hand mixer to blend it, or a bowl and spoon works too if your butter is soft.
Next, take each ear of corn and peel down the corn husks but keep them intact. Remove the silk. This part is always hard for Little Chefs. That pesky silk wants to stick to itself and to you. It seems to be all over the place when we are done and not one ear is fully silk free! Rinsing the corn does help with the last few strands of silk the Little Chefs have missed. Pat dry the corn. Spread some butter all over the corn. Pull the husks back up.
At this point you can, as the recipe suggests, tie the top with kitchen string. We put a piece of foil on the top to keep it closed because it was easier for the Little Chefs. Now you can place the entire corn, husk on, onto the grill. We decided to try an experiment and completely cover one ear in foil to see which would cook better.
After grilling and then tasting we decided the corn cooked in the foil cooked better. I was afraid the flavors would be too strong for the Little Chefs, but surprisingly it had a very mild taste even though we did put a lot of butter on each ear. They all loved the corn as I anticipated but again, the flavors were hardly noticeable.
Crazy Cajun Butter Grilled Corn on the Cob
Better Homes and Gardens New Grilling Book
2/3 cup softened butter1 teaspoon garlic salt1/4 teaspoon black pepper1/4 teaspoon cayenne pepper1/8 teaspoon ground ginger1/8 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1. In a small mixing bowl combine all the ingredients. Beat with an electric mixer on low speed until combined.2. Carefully peel back corn husks but do not remove. Remove and discard the silk. Gently rinse the corn. Pat dry. Spread about 1 Tablespoon flavored butter over each ear of corn. Carefully fold husks back around ears. Tie husk tops with 100-percent-cotton kitchen string to secure.3. For a charcoal grill, grill corn on the rack of a covered grill directly over medium coals for 25 to 30 minutes or until kernels are tender, turning and rearranging ears using long-handle tongs 3 times. (For a gas grill,k preheat grill. Reduce heat to medium. Place corn on grill rack over heat. Cover; grill as above.)
4. To serve, remove string from corn. Peel back husks. If desired, serve with additional flavored butter. Store any remaining flavored butters in tightly covered containers in refrigerator for up to 3 days.
Note: If husks have been removed from corn, wrap each ear in a piece of heavy aluminum foil.
July 13, 2012 By headchef
I knew from the recipe selection this was going to be either a hit or a miss. The spices were in our pantry as my sister can attest. She was just here helping me and wondered about some of the unusual spices we had including some for this recipe…that is unusual to her!
Little Chef C was ready to begin with her apron on anxious to do her job. She first measured out the lime juice then the yogurt. It’s a good thing we had the plain yogurt from the Creamy Cucumbers to use up as we are not fans of that flavor, or lack of flavor.
Next she carefully measured and leveled off each of the remaining ingredients and mixed everything together.
She poured the marinade over the thawed chicken. Yes Grandma this is the marinade container I got from you years ago! My sister was laughing at how retro it was and how many memories came back from seeing it. She first thought it was our mom’s, but no it isn’t. The white top is off to the side so it isn’t in the picture.
After marinading all day, turning every now and then to make sure it is all being covered it was time for Little Chef Dad to grill. The recipe says to reserve some of the marinade the raw chicken has been in and to brush it over the chicken halfway through the cooking. This is a huge yuck factor to me. I forgot to have Little Chef C keep some out before dumping it all over the chicken so we did not do this step. Had she kept some out we would have basted the chicken.
When it was cooked through and the rest of the dinner was ready it was time for the real test…the tasting. We do this trick, serve up the kids and don’t say a word about the meal until after they have tasted everything and we are finally eating ourselves. That gives them enough time to try the new recipe a couple times before they can start to complain. I sat down and asked about the chicken and surprisingly they ALL gave it a thumbs up! They even wanted more! Sometimes they give great reviews and then we try it and do not agree. However, this time we both liked it just as well. This recipe will definitely be made again!
Spicy Moroccan-Glazed Chicken
Better Homes and Gardens New Grilling Book
4 skinless, boneless chicken breast halves1/2 cup plain yogurt1/3 cup lime juice2 Tablespoons olive oil2 Tablespoons honey1 teaspoon bottled minced garlic (2 cloves)1 teaspoon bottled hot pepper sauce1/2 teaspoon ground turmeric1/2 teaspoon ground cardamom1/2 teaspoon ground allspice1/2 teaspoon ground cumin1/4 teaspoon salt
1/4 teaspoon ground white pepper
1. Place chicken in a self-sealing plastic bag set in a shallow dish. For marinade, in a small bowl combine yogurt, lime juice, oil, honey, garlic, hot pepper sauce, turmeric, cardamom, allspice, cumin, salt, and white pepper. Pour marinade over chicken’ seal bag. Marinate in the refrigerator for 4 to 8 hours, turning bag occasionally. Drain chicken, reserving marinade.2. For a charcoal grill, grill chicken on the rack of an uncovered grill directly over medium coals for 12 to 15 minutes or until chicken is no longer pink (170 degrees F), turning once halfway through grilling and brushing often with reserved marinade during the first 5 minutes of grilling. (For a gas grill, preheat grill. Reduce to medium. Place chicken on grill rack over heat. Cover’ grill as above.) Discard any remaining marinade.
Don’t forget to link up your recipes here on Fantastic Thursday’s.
I changed the settings so it is easier now!