Kids Cooking it Up at Kohler: Travel Tuesday

Kohler Chefs Open Kitchen Doors next month for some awesome new kids cooking classes. Children from ages 6 to 13 will have the opportunity to create mini-masterpieces at The American Club Resort, a five star resort part of the incredible Kohler experience in Wisconsin. What better location for some kitchen fun? Activities such as ice skating, ice fishing, snowshoeing, cross country skiing and trap shooting are just a few other reasons to come visit this charming spa and golf resort. It’s on my “must” with my kids list! Check out this wonderful cooking lineup below:

WHAT:

Three cooking sessions are scheduled for children at the Blackwolf Run Restaurant at The American Club resort. Head Chef, Paul Smitala, will teach the young Chefs secrets to fun and delicious cooking. With expert direction from Kohler Chefs, each child will work to earn a chef’s hat as well as a certificate of completion and have the opportunity to enjoy the dishes they created!

 

WHEN: 

February 2, 2013 – ages 10-13
March 2, 2013 – ages 6-9
April 6, 2013 – ages 10-13

Each session runs from 10-11:30 a.m.

 

WHERE:

Blackwolf Run Restaurant—Wolf Pack Bear Clan Room

1111 W. Riverside Drive

Kohler, WI 53044

TICKETS:

$20 per class  To make a reservation, please call: 920-803-3286

*Enroll for two classes to receive $5 off the second class. Enroll two kids in the same class and receive a $5 discount.

Looking for other fun activities for the kids? The American Club resort also offers Kohler Kidz hotel packages and activities for hotel guests. To learn more call: 800-344-2838.

Watermelon Slushy

It’s SO hot in Alabama this week with highs today in the 100’s. Since we have an abundance of watermelon in the refrigerator, my daughter, Leigh, thought she would try her hand at making a Watermelon Slushy. I was so impressed that I said, “Hold everything. Let me take a photo of this.” Here’s her recipe for Watermelon Slushy. I know you’ll enjoy it this Fourth of July week and throughout the summertime. It’s so fresh and flavorful, and a perfect recipe to beat the summer heat.

Blueberry Muffins with Greek Yogurt

When my daughter, Leigh, was bored the other day, I said, “Let’s make some muffins”. We had an abundance of blueberries on hand and came up with this healthier version of Blueberry Muffins with Greek Yogurt. Leigh is 13 years old, and she made this entire recipe on her own. I photographed this picture, but I told her that she just may have a summer internship. Anyway, this is the first of several of her creations coming soon that she made under my (very little) direction. They do taste as good as they look. We started with a dozen, and the next morning there were only 3 left 🙂

Halloween Cupcakes

Every Halloween my daughter, Leigh, loves to have friends over to decorate cupcakes for Halloween. I purchase an array of baking supplies, and she and her friends scan the internet for inspiration. They always ask me what blogs are some of my favorites so I do have some influence with some of their selections. Here’s what we thought were some of the best Halloween Cupcakes we have come across lately. To start, our jaws dropped when we saw these Black Chocolate Widow Rum Cupcakes from “6 Bittersweets”. Hope you’ll enjoy some of our ultimate favorites.

Pumpkin Buttercream Cupcakes with Halloween Toppers from “I am Baker”

Spooky Spider Cupcakes from “Tidy Mom” 

Halloween Cupcakes from “Kirbie’s Cravings”

Kids Cook it Up: Sausage-Vegetable Pizza

My kids are already out of school for the summer, and they are so excited. They love having friends over, of course, and I like to ask them if they want to help out in the kitchen. My kids (and their friends) love being in the kitchen. It’s the center of our home. Most of their friends know that I’m a Recipe Developer and Cookbook Author and that I’m always taking pictures in the kitchen. We made these Sausage-Vegetable Pizzas the other day, and they had a blast. Making pizzas is a fun kid’s activity. I love to set up an array of toppings, and I let them create their own. Try this for an awesome summer activity.


Rice Krispy Easter Eggs

Okay, so this post is attributed to my daughter, Leigh, and her friend, Ellen. She spent the night with Ellen a few weeks ago and made these awesome Rice Krispy Easter Eggs. They were googling a fun Easter project, and they found this great idea from Family Fun magazine. She called me and said, “Mom, you must come take a picture of this to post on your blog.” At first, I was like, “Huh?”  When I arrived at Ellen’s house, I realized how right Leigh was. These are adorable, fun and a great Easter treat idea for kids. As you notice from my picture, Ellen didn’t have any Easter colored M & M’s, but any colors will do. Happy Easter!

Kid’s Cooking Class at Park City Mountain Resort

Last week, I spent spring break in the incredibly beautiful Park City, Utah. I was so fortunate to have the opportunity to teach a Kid’s Healthy Cooking Class at Park City Mountain Resort making Apres Ski Snacks.

The kids had a blast making four recipes starting with Mini Banana Bread Loaves made with Greek yogurt and ground flaxseed.

I loved working with the staff at the Park City Mountain Resort. They made it so easy for me even though sometimes it’s tough working back in a big resort kitchen. I was looking for a masher for our banana bread, and this is all I could find.

I do appreciate all of wonderful help from Krista, Mike and Deirdra. Y’all are the best, and I had such a great time working with you!

Since it was St. Patrick’s Day, we also made a healthy Herb Dip appetizer that the kids devoured.

They also especially loved preparing the Homemade Granola Bars. It was one of the more difficult recipes, but definitely worth it.

The kids also made homemade make-your-own pizzas. Everyone used their own unique touch. When the food came out of the oven, everyone was ready. They were happy (and hungry) to eat all of their healthy homemade snacks, especially after a long day of skiing.

Be sure to check out Park City Mountain Resort and Snowmama’s the next time you’re thinking about a wonderful family vacation. My kid’s had never skied before, and they were off and running after a day of lessons from the wonderful instructors here. We all had a wonderful time and can’t wait to go back!

St. Patrick’s Day Herb Dip & Kid’s Cooking Class

Saint Patrick’s Day is celebrated on March 17th, and I am so excited that I will be spending my Saint Patrick’s Day teaching a Kid’s Cooking Class at the Park City Mountain Resort in Park City, Utah. We we will be making kid-friendly apres ski snacks to make in the condo. See more information about this fun class on the“Snowmama” website. One of the recipes I’ll be making in the class is this healthy, easy and very simple Saint Patrick’s Day Fresh Herb Dip. It’s a great way to get the kids to try fresh herbs such as basil and dill and to eat fresh vegetables. I like to use reduced-fat Greek yogurt in this recipe because it has so may health benefits and is filled with protein which is perfect after a long day of skiing. Enjoy this recipe on Saint Patrick’s Day or any time of the year.

Easy Valentine’s Day Brownies

Valentine’s Day is one of my favorite holidays for cooking every year because I usually teach a Kid’s Valentine Cooking Class and share my recipes with children. This year I have a great class scheduled along with a few television appearances lined up in Birmingham and Nashville preparing Valentine treats. These Valentine Brownies are just one of the recipes I will be making for the kids as well as television. This easy brownie recipe was shared to me by the editors of the Tables of Content Book from the Junior League of Birmingham (one of my must-have cookbooks). These are so easy, and you make them all in one saucepan. Use a small heart-shaped cookie cutter and decorate with your favorite icing. They are almost too simple to be so divine.

Election Night Party

Raspberry Lemonade from Sunset

   My friend called me yesterday, and said she was having an election night party and asked me what should she serve? I was stumped at first as her ideas were muffalatas and shrimp creole or pizza and lasagna. This was going to be a casual party with friends and children so it got me thinking…

   For those for McCain, I think Tex-Mex would be a great way to go so try my fajitas and guacamole with margaritas, rice or a salad, and you’re all set. 

   And if you’re pulling for Obama, I hear it’s Chicago deep dish pizza or chili that are his favorite foods. Since this election is so special and unique, my suggestion is to come up with something for everyone, so I hope you will enjoy some of my patriotic favorites.

 

Raspberry Lemonade

This recipe is so great, and kids love it! My son decided to take this on all by himself. You may want to double this recipe as it only serves 4.

Yield: Makes about 4 servings

Preparation

To make In a small bowl, with a potato masher or spoon, mash 1 cup rinsed fresh raspberries (6 oz.) with 2/3 cup sugar. Let stand 10 minutes. Press through a fine strainer into a pitcher (at least 1 1/2 qt.); discard seeds. Stir in 1 cup lemon juice and 2 cups water. Taste and add more sugar if desired. Pour into tall, ice-filled glasses.

And the celebration begins….

 

Honey Chiptole Barbecue Sandwiches

Honey-Chipotle Barbecue Chicken Sandwiches from Cooking Light

This recipe yields slow-cooked barbecue flavor in less than an hour. The sandwiches need to be broiled at the last minute.

Yield: 4 sandwiches (serving size: 1 sandwich)

Ingredients

1/2  cup  water

1  teaspoon  ground cumin

4  garlic cloves, thinly sliced

1  pound  skinless, boneless chicken breast

1  (7-ounce) can chipotle chiles in adobo sauce

1  teaspoon  ground cumin

1/2  cup  canned tomato puree

1/4  cup  cider vinegar

3  tablespoons  honey

1  tablespoon  Worcestershire sauce

4  (1 1/2-ounce) sandwich rolls

2  ounces  Monterey Jack cheese, thinly sliced

4  (1/8-inch-thick) slices red onion

Preparation

Combine water, 1 teaspoon cumin, 4 sliced garlic cloves, and chicken in a large saucepan. Cover and bring to a boil over medium-high heat. Reduce heat to medium-low; cook 10 minutes or until chicken is done. Drain, and place chicken on a cutting board. Cut chicken across grain into thin slices; keep warm.

Remove 2 tablespoons adobo sauce from can; set aside. Remove 2 chipotle chiles from can; finely chop and set aside. Reserve remaining chiles and adobo sauce for another use.

Heat oil in a large nonstick skillet over medium-high heat. Add 1 teaspoon cumin; sauté 1 minute. Stir in tomato puree; cook 4 minutes or until mixture thickens to a pastelike consistency, stirring constantly. Stir in reserved 2 tablespoons adobo sauce, 2 chopped chipotle chiles, vinegar, honey and Worcestershire. Add sliced chicken to sauce; simmer for 3 minutes or until thoroughly heated.

Preheat broiler.

Split rolls in half; arrange in a single layer, cut sides up, on a baking sheet. Broil 1 minute or until lightly toasted. Remove top halves of rolls from baking sheet. Divide chicken mixture evenly among bottom halves of rolls, and top chicken mixture evenly with cheese. Broil chicken-topped rolls 2 minutes or until cheese melts. Remove from oven; top with onion and top roll halves. Serve immediately.

Red White and Blue Potato Salad

This recipe uses a trio of potatoes, but use all of one type if you prefer. Blue potatoes are starchier than the others and tend to bleed, so cook them separately. If you need to, prepare this dish a day ahead, but add the blue potatoes just before serving. If your potatoes are larger than the ones we call for, cut them to a uniform size.

Yield 6 servings (serving size: 1 cup)

Ingredients

2  cups  fingerling potatoes, halved lengthwise (about 10 ounces)

2  cups  small red potatoes, quartered (about 10 ounces)

2  cups  small blue potatoes, halved lengthwise (about 10 ounces)

1/4  cup  finely chopped red onion

2  tablespoons  chopped fresh parsley

1  tablespoon  chopped fresh dill

1  tablespoon  chopped fresh chives

3  hard-cooked large eggs, finely chopped

1/4  cup  red wine vinegar

2  tablespoons  olive oil

1 1/4  teaspoons  salt

2  teaspoons  Dijon mustard

1/2  teaspoon  freshly ground black pepper

1  garlic clove, minced

Preparation

Place fingerling and red potatoes in a saucepan; cover with water. Bring to a boil. Reduce heat; simmer 15 minutes or until tender. Drain; cool slightly. Place potatoes in a large bowl.

Place blue potatoes in a saucepan; cover with water. Bring to a boil. Reduce heat; simmer 10 minutes or until tender. Drain; cool slightly. Add blue potatoes, onion, parsley, dill, chives, and eggs to bowl; toss gently.

Combine vinegar and remaining ingredients. Pour over potato mixture; toss gently to combine. Serve warm, at room temperature, or chilled.