Grilled California Chicken Wraps

Jul 22 2014

 As a momma to six kiddos, every Tuesday I am sharing my tips, recipes and anecdotes related to bringing out every kid’s culinary potential.

Click HERE to see all the posts in this series!

Kids in the KitchenAs I mentioned last week, I was the camp cook for a week long girls camp for our church and it was a wonderful experience.  It was an overwhelming amount of work, but now that it is over, I can honestly say it was fun :)

This experience had me pulling out all my best catering experiences and skills to menu plan the best I could, but we did end up with some leftover food at the end of the week.  In my opinion, it it is always better to have a bit more food than not enough….especially when we are talking about hungry teenage girls!
Grilled California Chicken WrapsThe majority of the leftover food was given to a few families who could use a little extra love and attention right now in their lives and they were all very grateful.  After all that food was given out, I was left a few small parts of camp meals still in my fridge.  Hmmmmm…..It was time to let my kids get creative with the panini press.  Hands down, it is their favorite small kitchen appliance.
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These California Chicken Wraps took some leftovers that were quite boring all on their own and turned them into something magical!  My 10 year old made a bunch of them for dinner and even got my pickiest eater (my 4 year old) to give them a taste.  Once that initial battle of “just taking a bite” was conquered, she willingly ate the rest of her dinner on her own.  Whew!DSC_0076Kids in the Kitchen Secret #10 – Teach your kids to be creative with leftovers!  They can be so much more than something to just stick in the microwave to reheat!

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Grilled California Chicken Wraps

Ingredients

  • Flour tortillas
  • Leftover chicken, chopped
  • Shredded cheese
  • Real bacon bits (please no fake stuff!)
  • Avocado, sliced
  • Chopped green onion
  • Ranch dressing

Instructions

  1. Preheat your panini press or just a flat electric griddle. Spread 1 Tb of ranch dressing on one side of the tortilla and lay the chopped chicken evenly down the center. Top with the remaining ingredients and then tightly wrap up all the ingredients inside the tortilla. Grill until golden brown and slice in half to serve.
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Rice Krispies Mint Chip Crunch Cake

Jul 18 2014

I am excited to have Deb from Made From Pinterest guest posting for us today!  Thanks for your great recipe Deb :)

Do your kids have an imaginary friend? I have three kids and two did not have any imaginary friends while growing up. But my third child had plenty and one of her friends was called “Pony”. She also made up imaginary friends for her siblings. Of course, she didn’t want them to feel left out.

Not only did this creative daughter have plenty of imaginary friends, she became an imaginary friend. What imaginary friend did she become you ask?

Jim the Squirrel.

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Not just “Jim” and not just a squirrel. Jim the Squirrel.

When I would call her for dinner she would not come unless I said….

“Jim the Squirrel, it’s time for dinner!”

Rice Krispies Mint Chip Crunch Cake

Yesterday “Jim the Squirrel” really did come over for sunday dinner. Would you like to see what “Jim the Squirrel” looks like today? I thought you would.

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I think that’s one pretty cute looking squirrel, don’t you?

So last night at dinner “Jim the Squirrel” nibbled inhaled her dessert which was this Rice Krispies Mint Chip Crunch Cake.

Rice Krispies Mint Chip Crunch Cake. MadeFromPinterest.net

Jim the Squirrel would like you to know that she loved this dessert and you will too.

And she also wants you to know that she’s not making that up!

Carole, thanks so much for letting us come and share our family and our recipes with you. We hope everyone is having a great summer!

 

Debbie

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MadeFromPinterest.net

You can also find us on Pinterest │ Facebook │ Twitter │ Instagram │ StumbleUpon │ Hometalk

Recipe adapted from One Perfect Bite.

Ingredients
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Rice Krispies Mint Chip Crunch Cake

Ingredients

  • 1 (12-oz.) package semisweet chocolate chips, melted
  • 6 cups crispy rice cereal
  • 1 gallon mint chip ice cream

Instructions

  1. Melt your chocolate chips in a double boiler or microwave. If microwaving, watch your chips very closely so that they do not burn.
  2. In a large bowl, mix the melted chocolate and the Rice Krispies. Stir until very well coated. Pour this mixture onto a cookie sheet that has been lined with waxed paper or parchment paper. Put into a freezer to freeze.
  3. While this mixture is freezing, take out your ice cream and put it in your refrigerator to soften. I left mine soften for about 25 minutes. You want it soft enough to mix but not runny.
  4. When your ice cream is soft enough, mix in half of the chocolate covered Rice Krispies, saving the other half for the topping.
  5. Press this ice cream mixture into an 8 or 9 inch springform pan. Press down firmly to eliminate any air pockets.
  6. Then sprinkle the rest of the Rice Krispies on top, lightly pressing into the ice cream. Cover with clear wrap or foil and freeze until serving.
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Classic No-Bake Cookies

Jul 15 2014

 As a momma to six kiddos, every Tuesday I am sharing my tips, recipes and anecdotes related to bringing out every kid’s culinary potential.

Click HERE to see all the posts in this series!

Kids in the Kitchen

The first cookie recipe my older kids ever learned to make were the classic no-bake cookie….which really isn’t even a cookie at all but a great chocolate and peanut butter candy that has some whole oats mixed in :)

Last week when my 10 year old was learning to make a batch of these classic gems, she forgot to add the second cup of sugar.  They turned out…..interesting.  The texture was so chewy, but not in a good way.  She kept apologizing for messing it up, but I pointed out to her that by the next day, they were still all gone.  Not much stands between us and a sweet treat of some type.

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This week, my cute girl gave this classic recipe another try and had wonderful success…which left her feeling so proud and ready for the next recipe challenge!

Kids in the Kitchen Secret #9 – Even recipe failures can be learning and teaching opportunities as your kids learn to cook.

Classic No-Bake Cookies

When your kids mess up, and they will, just use that recipe mistake as a way to help them plan out how to fix it next time!  Don’t let them become discouraged because they may not want to try their hand at cooking or baking again.  Have some good laughs and move on!

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Classic No Bake Cookies

Yield: 40 cookies

Ingredients

  • 2 C sugar
  • 1/2 C milk
  • 2 T baking cocoa
  • 1/2 C butter
  • 1/2 C peanut butter
  • 1 tsp vanilla
  • 3 1/2 C oats

Instructions

  1. In a medium saucepan over high heat, mix and bring to a boil the sugar, milk, cocoa and butter. Once the mixture has come to a full boil across the whole surface, reduce the heat to medium high and boil for 3 minutes. Remove from the heat and add the peanut butter and vanilla. Mix to combine. Add the oats and mix well so all the oats are evenly coated in the mixture. Scoop by heaping tablespoon onto some wax or parchment paper. Cool completely before serving.
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Green Chili Taco Bake

Jul 11 2014

This week has been completely insane for me in the kitchen.  I was invited to be the cook for a church camp next week and I have been doing as much prep work as possible since feeding 100 people three meals a day is impossible to do on your own without all this pre-work done first.  At the beginning of the week, I was excited and honestly enjoying myself as I worked but now that my week is over, I think the sight of one more piece of chicken needing to be cooked and shredded just might do me in.  Seriously.
Green Chili Taco Bake

All week long, my kids were disappointed after smelling yummy food coming from the kitchen and then only finding grilled cheese sandwiches on the table for dinner.  They finally stopped asking me a couple days ago if the food I was cooking was for them or for camp.

I did surprise them one night with this extra tasty dinner that was extremely simple for me to whip up in between cooking over 100 pounds of chicken.  No, I am not exaggerating.  100 pounds.

Everyone really loved my latest recipe and I couldn’t believe it when there was not one little bit of it left when dinner was over.  That rarely happens because most nights, there is at least one kiddo who finds whatever is for dinner beneath their culinary expectations :)

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Green Chili Taco Bake

Ingredients

  • 15 corn tortillas
  • 1 lb ground beef, cooked and seasoned
  • 2- 10 ounce can green chili enchilada sauce
  • 15 ounce can refried beans
  • 2 C shredded cheese
  • lettuce, tomato, sour cream and guacamole

Instructions

  1. Preheat oven to 375 degrees. In a 9x13 baking pan, pour 5 ounces of the enchilada sauce and top with 5 tortillas. You might need to break one into pieces to fit across the pan evenly. Spread on half of the refried beans, half the ground beef and half the cheese. Top this with another 5 ounces of enchilada sauce and five more tortillas. Repeat the process one more time then top it all with the last 5 tortillas and 5 ounces of sauce. Add some additional cheese if desired. Cover with foil and bake for 35-45 minutes, until hot and bubbly. Serve with lettuce, tomato, sour cream and guacamole.
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