10/4/14 ChefElla's Cheesy Broccoli Chicken Bake

Casserole, Hot Dish, Gratin, Bake.  These are all names for a certain kind of cooking.  This type of cooking is where you put most or all of your ingredients in one dish to bake and serve.  But there is another tradition that goes along with making these one dish recipes.  The tradition of bakes is to serve them family style.  Family style is when you sit down to eat together with your family or friends.  There is nothing better than eating with you friends and family, and my Cheesy Broccoli Chicken Bake is one of the best ways to get everyone to the table together.

For this recipe you will need to use a knife, the stove, and the oven.  If you are not allowed to use a knife, stove or oven by yourself you can have a grown up help.

1. Wash your hands.

2. For this recipe you will need measuring spoons and cups, a knife, a large sauté pan, a cutting
    board, a large baking dish, a small bowl, and a wooden spoon or heat proof spatula.

ChefElla's Cheesy Broccoli Chicken Bake (This recipe will make 6-8 servings)

Ingredients:
15 oz          White Meat Chicken, Boneless, Skinless (Breast or Tenders)

12 oz          Broccoli, Raw, Cut Into Bite Size Pieces
8 oz            Cheddar Cheese, Shredded, Low Fat
2 Cups       Skim Milk
3 Tbl          Butter
1/4 Cup     AP Flour
1 tsp           Kosher Salt
1/2 tsp       Black Pepper

Topping:

1 1/2 Cups  Panko Bread Crumbs
1/3 Cup       Parmesan Cheese
3 Tbl            Olive Oil

3.  Pre-heat oven to 350F
4.  Heat large sauté pan over medium high heat.  Add chicken to the pan.  Cook for 3 minutes.  Flip
     chicken over and cook for 3 more minutes.  Put chicken on a small plate and let cool.
5.  Add butter to the pan and let melt.  Stir in flour and combine well.  Cook for 2 minutes and
     continue to stir.  This mixture is called Roux (pronounced roo).
6.  Add 1/2 cup of milk and stir well until roux and milk is a paste like mixture.  Add the remaining
     milk and mix until smooth.  Let the mixture (white sauce) come to a simmer.  Turn the stove to
     low add salt, pepper, and cheddar cheese.  Mix until the cheese is melted and combined into the
     white sauce.
7.  Cut chicken into bite sized pieces.  Mix broccoli and chicken into the cheese sauce and turn off
     the stove.
8.  In a small bowl mix oil, parmesan cheese, and panko bread crumbs.  Mix until the oil coats
     all of the bread crumbs.
9.  Spray baking dish with pan spray.  Add chicken broccoli cheese mix.  Sprinkle bread crumb
     mixture evenly over the top.
10.  Bake chicken broccoli cheese bake for 40 - 45 minutes or until bread crumbs are golden brown.

Serve chicken broccoli cheese bake over rice or noodles.

Enjoy,

-ChefElla

9/21/14 ChefElla's Cinnamon Roll Apple Cobbler

Fall is the best time for apples.  Every year my Grandmother takes me to an apple orchard to pick apples from the trees.  The orchard is so fun to visit and you can buy and try so many different apple foods while you are there, fresh apples, dried apples, apple candy, caramel apples, apple cider, and apple pies.  My Grandmother makes so many different kinds of desserts with her apples, pies, cakes, jams, cookies and more.  This year I wanted to make my own apple dessert.  I like apple cobbler.  The dough soaks up the syrup and the juice and everything tastes so good together.  This is my own version of apple cobbler.  I hope you like it as much as my family and friends did.  It is fun to use foods that are in season, and it is even more fun to make up your own recipes with them.

For this recipe you will need to use a knife and the oven.  If you are not allowed to use a knife
or the oven by yourself you can have a grown up help.

1. Wash your hands.

2. For this recipe you will need measuring spoons and cups, a whisk, a knife, a cutting board, a
    large mixing bowl, a small bowl, a rubber spatula or wooden spoon, a cookie sheet, and an 8X8
    baking pan.

Cinnamon Roll Apple Cobbler (This recipe will make 8-10 servings)

Ingredients:
2 Rolls         Refrigerated Cinnamon Dough With Icing, 12.4 oz package

4 -5 ea.         Apples, Cored and Sliced Thin
                      -I used Gala apples for my apple bake, but you can use your favorite kind.
1/4 Cup        Caramel Sauce
1/4 Cup        Light Brown Sugar
1 Tbl              Butter, Melted

1/4 tsp          Cinnamon
1/4 tsp          Apple Pie Spice
2 tsp              Vanilla
1 Tbl              Cornstarch

3. Pre-heat oven to 375F.
4. In your large bowl, whisk together Caramel, Brown Sugar, Melted Butter, Cinnamon, Apple Pie
     Spice, Vanilla, and Cornstarch.
5. Mix sliced apples with caramel mixture.
6. Take 6 pieces of cinnamon dough and flatten with your hands.  Place in the bottom of your pan.
    The rolls should cover the whole bottom of the pan.

7. Add apple mix on top of the cinnamon rolls.

8. Press remaining cinnamon rolls flat and top apples making a crust.

9. Place cobbler on a cookie sheet and bake in the oven for 20 minutes.  The cookie sheet will keep
    any brown sugar mixture that escapes the pan from burning to the bottom of your oven.
10.  Remove cobbler from the oven and cover lightly with aluminum foil.
11.  Return cobbler to the oven and bake for another 30 minutes.
12.  Remove cobbler from the oven and let cool for 10-15 minutes.  Warm frosting and top cobbler.

Serve cobbler with ice cream, caramel, our your favorite topping.

Enjoy

- ChefElla

9/15/14 ChefElla's Good Grains Granola

Last weekend I went to my sisters soccer game.  Everyone played a great game, but soccer games are so long.  As soon as my sister and her friends were done, all they wanted to do was eat.  I felt bad for the team because after playing so hard all they got was the same old snack, juice boxes and fruit snacks.  This week I made homemade granola for my sisters team.  But you can eat it anytime, at the movies, after school, or after soccer practice.  It is so easy to make and you can make as many kinds of granola as you want.

For this recipe you will need to use the oven and stove.  If you are not allowed to use the oven or stove by yourself you can have a grown up help.

1. Wash your hands.

2. For this recipe you will need measuring spoons and cups, a large mixing bowl, a small sauté pan,
    a cookie sheet, and a heat proof spatula or wooden spoon.

ChefElla's Good Grains Granola (This recipe will make 10-12 servings or about 12 cups)

Ingredients:
2 Cups         Rolled Oats

1/2 Cup       Flax Seeds, Raw or Toasted

1/4 Cup       Chia Seeds
1 Cup           Cashew Pieces, Raw or Roasted, No Salt
                     -If you do not like nuts you can substitute your favorite kind.
1/3 Cup       Apple Juice            
2 Tbl.           Vegetable Oil
1/3 Cup       Honey
1/4 Cup       Light Brown Sugar
2 tsp             Vanilla
1/4 tsp         Kosher Salt
1/2 Cup       Dried Cherries
                     -If you do not like dried cherries, you can use dried blueberries, cranberries, apricots,
                      prunes, raisins, golden raisins, or other dried fruit.
1/2 Cup       Dark Chocolate Pieces
                     -If you do not like dark chocolate pieces use your favorite kind.

As Needed   Pan Spray (Pam, etc.)

3. Pre-heat oven to 250F.
4. In your large bowl mix rolled oats, flax seeds, chia seeds, kosher salt, and cashews.
5. In your sauté pan mix apple juice, vegetable oil, honey, light brown sugar, and vanilla.
6. Heat your pan over low heat.  Mix with a heat proof spatula or wooden spoon.  Let the mixture
    cook for 3-4 minutes but do not let it come to a boil.  Mix liquid into your dry ingredients.
    Mix well.

7. Spray cookie sheet with pan spray.  Spread mixture evenly over the cookie sheet.

8. Bake for 1 hour stirring every 15 minutes.
9.  Let granola cool down for 20-30 minutes.  Mix in dried fruit and dark chocolate pieces.

Remember to share with your friends.

Enjoy

- ChefElla

9/7/14 ChefElla's Mini-Pizza Pockets

I don't know about you, but when I get home from school I am soooo hungry.  There are so many good choices for snacks after school, apples, grapes, cheese and crackers, fruit and nuts, and smoothies.  There are also the afternoon snacks that are good, but not so good for you, chips, pizza rolls, cookies, candy, and many other options.  At my house we try to stick with the healthy snacks, but sometimes you want the snacks that are not so good for you.  I know that the not so good snacks are o.k. to eat every once in a while, but I would like to have them a little more often, so I made my own version of one of my favorites mini-pizza pockets.  I know they are better for me because I can use healthier ingredients in my recipe and because I bake my pizza pockets.  These pizza pockets are good for after school and for a friday night when you have your friends over to watch a movie.  If you don't like the ingredients I use you can substitute your favorite ingredients.

For this recipe you will need to use a knife and the oven.  If you are not allowed to use a knife
or the oven by yourself you can have a grown up help.

1. Wash your hands.

2. For this recipe you will need measuring cups, a knife, a cutting board, a medium mixing bowl,
    two small spoons, a small bowl or coffee cup, aluminum foil, and a cookie sheet.

ChefElla's Back To School Quiche Sandwiches (This recipe will make 48 pieces)

Ingredients:
1 pkg.           Wonton Wrappers

5 oz              Turkey Pepperoni (1 package is 5 oz.)
2 Cups          Pizza Cheese, Shredded
                     -If you do not want to buy pizza cheese you can make your own mix of cheese.
                      Good cheeses for making pizza include parmesan, mozzarella, fontina, and cheddar.

1 1/2 Cups    Pizza Sauce or Spaghetti Sauce
As Needed   Pan Spray (Pam, etc.)

3. Pre-heat oven to 425F.
4. Dice up your Turkey Pepperoni.  Make a small pile of pepperoni.  Slice pepperoni into strips.
    Turn strips 90 degrees and cut into small squares.
5. In your medium bowl mix pepperoni, cheese, and pizza sauce.
6. Line your cookie sheet with aluminum foil.  Spray foil with pan spray.

7. Lay out 4-6 wontons on your cutting board.  Make sure you keep your other wontons covered with
    a damp cloth or plastic so that they do not dry out while making your 4-6 pizza pockets.

8. With one spoon scoop up some of the mixture.  Using your other spoon scrape the mixture onto
     your wonton skin.

9.  Pour cold water into your small bowl.  Using your finger wipe water along the top two sides.

10.  Fold the wonton in half.  Make sure you keep the mix in the center.  Squeeze the sides of the
       wonton together.  Place wonton on your cookie sheet.
     

11.  Continue to make your pizza pockets until you fill up your cookie sheet.
12.  Spray the pizza pockets with pan spray.  Bake in the oven for 8-10 minutes or until the edges
       brown.
13.  Repeat the process until all of your mix and wontons are gone.
14.  Serve warm with warm pizza sauce.

If you want some for later let the pockets cool and put in a freezer bag and store in your freezer
until you are ready to eat them.  Reheat in the oven until pockets are crispy.

The fun thing about this recipe is that you can make as many different flavors of pizza pockets as you want.  Try different sauces, meats, cheeses, or vegetables in your pizza pockets.

Enjoy

- ChefElla

8/31/14 ChefElla's Back To School Quiche Sandwiches

The first day of school can be so busy.  School supplies, new clothes, backpacks, lunch, waking up on time, and your little sister complaining can leave you forgetting the most important thing, breakfast.  It is so easy to skip breakfast when you are busy.  Everything else seems more important, and you just don't miss breakfast until you are sitting at your desk and your stomach starts talking to you and by then it is too late.  Eating breakfast doesn't only make you smarter it keeps you going all day long.  My breakfast quiche recipe helps you keep on track and on time while getting ready for school and it might even free up enough time for your parents to eat breakfast with you too.

For this recipe you will need to use a knife and the oven.  If you are not allowed to use a knife
or the oven by yourself you can have a grown up help.

1. Wash your hands.

2. For this recipe you will need measuring spoons and cups, a whisk, a knife, a cutting board, a
    large mixing bowl, a small bowl, and a 12 cup muffin tin.

ChefElla's Back To School Quiche Sandwiches (This recipe will make 10-12 servings)

Ingredients:
12 ea.           Whole Wheat or Multi-Grain Mini-Bagels
                     -You can use a small roll or biscuit if you prefer.

5 ea.             Eggs

1 1/4 Cup     Milk, or Milk Alternative (Use a non-flavored milk alternative)
6 oz              Ham, Small Diced
                     -For your mini-quiche you can use whatever kind of meat you like (sausage, bacon,
                     steak, lox, chorizo, or soy crumbles).  If you do not want meat in your quiche you
                     can substitute vegetables (mushrooms, peppers, broccoli, spinach, tomatoes, or a
                     combination of vegetables).
6 oz              Cheddar Cheese, Shredded                
                     -For your mini-quiche you can use whatever kind of cheese you like (jack, feta,
                     pepperjack, colby, soy cheese, etc).
                     -If you are making a cheese only quiche just double the amount of cheese in the recipe.
1/2 tsp         Kosher Salt
1 tsp             Hot Sauce
                     -The hot sauce is not for heat, it adds a nice flavor.  You can use any brand of hot
                     sauce, but I would recommend Tabasco Sauce or Franks Hot Sauce.
As Needed   Pan Spray (Pam, etc.)

3. Pre-heat oven to 375F.
4. In your medium bowl, whisk together milk, eggs, salt, and hot sauce.
5. In your small bowl mix ham and cheese.
6. Spray each muffin tin cup liberally with pan spray (liberally is a big word meaning use a lot).

7. In each cup add 1/4 cup (not packed) of your ham and cheese mix.

8. Pour about 1/4 cup of egg mix into each cup.  Do not fill pan with egg more than 3/4 full.
9. Bake for 20-25 minutes.  You can check to see if it is done by piercing the middle of the quiche
    with a skewer or knife.  If the skewer or knife comes out without liquid on it, the quiche is done.
10.  Let mini-quiche cool down for 20-30 minutes.  Remove min-quiche cover and place in
       the refrigerator.
       If you would like to freeze quiche for later put them into a freezer safe container or bag and put
       in the freezer.  Let frozen quiche thaw in the refrigerator before reheating.
11.  Before school, toast a bagel in the toaster.  Take your quiche from the refrigerator put on a plate
       and heat in the microwave for 20-30 seconds.  If it is not warm heat for 20-30 more seconds.
12.  Put your quiche on your bagel top with the other half of the bagel and enjoy.  If you heat more
       then one quiche at a time just at 10-15 seconds to your reheat time.

The fun thing about this recipe is that you can make as many different flavors of quiche as you want at a time.  My little sister does not like anything I like so I made her some broccoli and cheese quiche when I made my ham and cheese quiche.

Try your favorite ingredients and create your own special quiche recipe.

Enjoy

- ChefElla

8/23/14 ChefElla's Homemade Ice Cream Sandwiches

Food trucks seem to be everywhere these days.  The trucks are on the news, on television shows, and even at birthday parties.  I read about a food truck that makes the coolest thing; specialty ice cream sandwiches.  The thing that made this truck so special was that they used fresh baked cookies to make the sandwiches.  There were many different flavors of cookies to choose from, and when you ordered, you picked the cookie you wanted and the flavor of ice cream.  I thought this was such a great idea, but for my sandwiches, I wanted to mix my own ice cream to put on the cookie.  I have given you a few recipes for ice cream sandwiches, but the best part is that you can pick your favorite cookie, ice cream, and toppings to make your ice cream sandwiches.  Use your imagination and enjoy.

For this recipe you may need to use a knife and a stand or hand mixer.  If you are not allowed to use a knife or mixer by yourself, you can have a grown up help.

1. Wash your hands.

2. For this recipe you will need measuring cups, a knife, a cutting board, a stand or hand mixer
    and a large spoon.

ChefElla's Homemade Ice Cream Sandwiches (This recipe will make 6-8 Sandwiches)

CHERRY CHOCOLATE ICE CREAM SANDWICHES
Ingredients:
2 Cups       Vanilla Ice Cream (12 oz)
                    -Any brand will work.

1/2 Cup      Maraschino Cherries (4 oz), Drained and Chopped
1/4 Cup      Chocolate Chip Pieces
                   -For this recipe you can use your favorite kind.  Dark Chocolate, Milk Chocolate, etc.
1 doz.         Chocolate Cookies (I purchased mine from the store, but you can make your own.)

FUDGE PECAN ICE CREAM SANDWICHES

2 Cups       Vanilla Ice Cream (12 oz)
                    -Any brand will work.

1 Cup         Pirouette Cookies (Chocolate Fudge) (6 oz)
1/2 Cup      Pecans, Chopped
1 doz.         Chocolate Chip or Praline Cookies (I purchased mine from the store, but you can
                   make your own.)

3. To make the Cherry Chocolate Sandwiches, start by measuring out all of your ingredients except
    ice cream.
4. Spread 6 pieces of plastic wrap on your counter.  You will wrap up your sandwiches in the plastic
    wrap.
5. Put two cookies on each piece of plastic.
6. Measure out your ice cream and put into your mixing bowl.
7. Add the Chocolate Chip Pieces and Cherries to the bowl.
8. Mix on speed one with the paddle attachment.  As soon as the ingredients start to incorporate
    turn up the mixer speed.  Mix for an additional 20-30 seconds.  All of the ingredients
    should be mixed together.
9. Top a cookie with a large scoop of the ice cream.  Top with the other cookie.  Wrap the sandwich
    in your plastic wrap and place into the freezer.
10. Finish, wrap and freeze the remaining sandwiches.
11. Rinse your beater and bowl with warm water.
12. Repeat the process to make as many recipes or sandwiches as you want.

Freeze the sandwiches for at least 2 hours before serving.

Make your own cookies for your sandwiches, or try your favorite ingredients to make your own ice cream flavors.
   

Enjoy

- ChefElla

8/9/14 ChefElla's Summer Salad Lettuce Wrap

I ate something interesting last week.  It was a bread salad called panzanella.  It was so good.  Panzanella originates in Tuscany, Italy.  It is a salad of stale bread soaked with tomatoes and dressed with oil and vinegar.  For my recipe I wanted to share the great flavors of the panzanella, but add other ingredients to make it into a meal.  While I used ham and chicken, you could use turkey, bacon, mushrooms, asparagus or even fresh corn.  You can follow my recipe for summer salad or you can use your imagination for yours.  Starting with traditional recipes and making them your own is a great way to experiment with unique foods and flavors.

For this recipe you will need to use a knife.  If you are not allowed to use a knife by yourself you can have a grown up help.

1. Wash your hands.

2. For this recipe you will need measuring spoons and cups, a knife, a whisk, l large and 2 medium bowls, a knife, and a cutting board.

ChefElla's Summer Salad Lettuce Wrap (This recipe will make 6-8 portions)

Ingredients:
2 heads      Romaine Lettuce, Pull off 8 large lettuce leaves
                    -Wash leaves and pat dry with a towel.

4 oz            Ham, Thick Sliced, Medium Diced
4 oz            Chicken Breast, Roasted or Grilled, Medium Diced
4 oz            Roma Tomatoes, Diced
1 ea             Large Avocado, Medium Diced
                   -Slice avocado in half.  Remove the pit.  Make slits 1/2 inch apart.  Turn the avocado
                    90 degrees and make slits 1/2 inch apart creating squares.  Scoop avocado pieces out
                    of the skin with a spoon.
1 can           Garbanzo Beans, Drained, (14 oz can)

Bread Salad
4 oz             Crusty Bread, Medium Dice
                    -For this recipe use a baguette or hard sourdough bun.  If you are gluten free, use
                     a gluten free bread.  Toast the gluten free bread first before cutting up.
1/4 Cup      Olive Oil
1/4 tsp        Oregano, Dried
1/8 tsp        Garlic Powder
1/8 tsp        Onion Powder    
1/4 tsp        Kosher Salt
1/4 tsp        Parsley, Dried

Chive Dressing
1 Cup         Mayonnaise
                   -I use canola mayonnaise because it tastes like real mayonnaise but has less calories.
1/4 Cup      Milk
                   -You can use almond or soy milk.  Just remember to use an unflavored milk alternative.
1/2 oz         Fresh Chives, minced (1/2 of a package)
1/4 tsp        Tabasco
1/4 tsp        Vinegar, Apple, Red Wine, or Salad Vinegar
1/8 tsp        Onion Powder    
1/4 tsp        Garlic Powder
1/4 tsp        Yellow Mustard

3. Mix together all the ingredients for the bread salad dressing in a medium bowl.  Add the bread
    and mix well.  Let the bread salad sit for at least 30 minutes.
4. Mix together all of the ingredients for the Chive Mayo in a medium bowl.
5. Cut and mix all of the ingredients for the summer salad in your large bowl.  Mix the bread salad
    in with the summer salad
6. Lay out the romaine lettuce leaves.  Fill each leaf with the summer salad.  Top each salad
    with a spoonful of the chive dressing

Serve cold.  Eat your lettuce wrap just like a taco.

You can also wrap the summer salad in a tortilla or chop up the lettuce, mix with the summer salad, and serve as a dinner salad.

Enjoy

- ChefElla