KIDS Cooking Club

Welcome May…

Guest Contributor-Jodie Fitz

At the Price Chopper/Market 32 Kids Cooking Club, we are excited about Cinco de Mayo, Mother’s Day and overall food fun!

What’s on the Menu?

Baked Chicken Taquitos

I just love these baked chicken taquitos, and did you know that taquito means small taco in Spanish. There are so many lessons in the kitchen for the kiddos with this recipe, and it’s a great way to get them involved in making dinner or a delicious appetizer.

2 lbs. boneless, skinless chicken thighs

14.5 oz. chicken broth

2 tablespoons finely chopped onions

1 clove minced garlic

1 teaspoon cumin

¾ teaspoon chili powder

1/2 teaspoon salt

¼ teaspoon white pepper

Corn tortillas

PICS Shredded Mexican cheese blend

Place the chicken thighs into the crock-pot.  Stir the chicken broth, onions, garlic, cumin, chili powder, salt and white pepper together.  Pour the liquid and spices over the chicken.  Cook in the crockpot on high for 4 hours.

Remove the chicken from the crockpot and shred using two forks or a food processor.  

Preheat the oven to 425°F.  

Place the corn tortillas on a microwave safe plate with a damp paper towel in between each.  Place in the microwave on high for one minute to warm.

Spread a thin layer of chicken onto each corn tortilla.  Top with a little shredded cheese.  Roll tortillas up and place on a non-stick lightly greased baking sheet; insert a toothpick* into the center of each to hold together.  Lightly baste with canola oil or spray with non-stick cooking spray; bake until crunchy, approximately 10–12 minutes.

Serve with tomato salsa, verde salsa, guacamole and/or sour cream for your dipping delight.  

* Do not use rainbow/colored toothpicks.

Fruit on Salad with Citrus Dressing

Mom will thoroughly enjoy this delicious salad on Mother’s Day.  It’s a great recipe to teach children how to properly prep fruit. 

5 oz. container spring mix salad greens

½ cup finely chopped PICS pecans (optional)

1 cup diced fresh pineapple

1 cup sliced fresh strawberries, washed and hulled

1 cup fresh blueberries, washed

Place half of the greens in a bowl and top with ¼ cup pecans, ½ cup pineapple, ½ cup strawberries and ½ cup blueberries.  Add remaining greens followed by the remaining fruit; top with remaining pecans. Serve with Citrus Dressing (recipe follows).

Citrus Dressing:

1 naval orange

¼ cup white wine vinegar

½ cup PICS olive oil

1 tablespoon PICS honey

½ teaspoon onion powder

¼ teaspoon sea salt

¼ teaspoon PICS garlic powder

Cut the orange in half.  Squeeze the juice from the orange; it should yield ¼ cup.

Whisk the freshly squeezed orange juice together with the vinegar, oil, honey, onion powder, salt and garlic powder.

Drizzle dressing lightly over the salad.  Refrigerate leftover dressing..

Maple Ice Cream

YUM!  This recipe is easy to make and a scrumptious dessert.  I’ve also included all of the ‘how-to s’ for making a delicious edible bowl.

1 cup PICS whipping cream

¼ cup PICS maple syrup

1 teaspoon vanilla extract

14 oz. sweetened condensed milk

Beat together the whipping cream, maple syrup and vanilla extract until i stiff like a whipped cream.  Fold in the sweetened condensed milk.  Freeze the ice cream in the freezer overnight.

Phyllo Cups

Phyllo dough

PICS canola oil

Muffin tin

Preheat the oven to 350°F.

Cut the layered phyllo dough into 2 inch x 4 inch strips.  You will need three to four of the cut layered strips for each muffin shell.

Lightly baste the muffin tin cups with oil.  Lay the strips into each cup by crisscrossing them to fill and form a phyllo cup.  Baste the phyllo cups lightly with oil.

Bake for 5- 7 minutes; until lightly browned.  Let cool.  Place a scoop of maple ice cream into each phyllo cup.

Garnish:  The maple ice cream is delicious all on its own, but you can drizzle with some maple syrup and top with fresh blueberries for an extra special flavor.

Look for Jodie this May…..

I’ll be out in the community and schools cooking up some fun, and here’s where you can see me this month:

May 5th

Clifton Park/Halfmoon Cinco de Mayo Celebration

11:00 am

YMCA

1 Wall St.

Clifton Park, NY

May 11th

11am – 2pm   

Saratoga YMCA Healthy Kids Day

290 West Ave.

Saratoga Springs, NY

This event is open to families. 

The Kids Cooking Club is visiting the following schools this month:

A.W. Becker Elementary School – Ravena, NY

Thomas O’Brien Academy of Science and Technology Elementary School – Albany, NY

Saddlewood Elementary School Visit – Albany, NY

If you would The Kids Cooking Club to visit your school or event please email me at jfitzcooking@yahoo.com

Jodie Fitz

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