Hot & Chessy Bruschetta Dip Recipe

Hot & Cheesy Bruschetta Dip

Get ready with this gooey, cheesy, go-to party dip!Serves 24

8 oz part-skim mozzarella cheese (We used shredded mozzarella)
8 oz reduced-fat cream cheese (Neufchatel), softened
1/4 cup light mayonnaise
1 1/2 tbsp Herbs de Provence Seasoning mix (Recipe below)
3 garlic cloves
1/4 tsp ground black pepper
1 pint grape tomatoes
Toasted Baguette Slices, assorted vegetables or crackers

We sliced a Baguette and toasted our slices when our Cheesy Bruschetta was almost done.

Preheat oven to 425°F

Grate mozzarella using Microplane with an Adjustable Coarse Grater (We used shredded mozzarella).Mix cream cheese, mayonnaise, seasoning mix, garlic pressed through a Garlic Press and pepper in a Bowl; stir in mozzarella. Place half of the tomatoes in Manual Food Processor until coarsely chopped; add them to cheese mixture. We used our salad chopper and it worked fine. Repeat with remaining tomatoes and stir them gently into cheese mixture. Scrape cheese mixture into Round Covered Baker and microwave it, uncovered, on HIGH 1-2 minutes or just until cheese starts to melt; stir halfway through cooking.

Then...Bake, uncovered, 16-18 minutes or until bubbly or golden brown. Remove baker from oven. Serve dip with Toasted Baguette Slices, assorted vegetables, or crackers.

Herbs de Provence Seasoning Mix Recipe (This can be bought at Von's already made)
Ingredients:
•1 Tbsp. dried basil leaves
•1 Tbsp. dried marjoram leaves
•1 Tbsp. dried summer savory leaves
•1 Tbsp. dried thyme leaves
•2 tsp. dried orange zest, powdered
•1 powdered or ground bay leaf
•1 tsp. fennel seeds
•2 tsp. dried lavender
•1/8 tsp. white pepper

Preparation:Combine all ingredients in a small tightly closed jar. Store in a dark, cool place. Makes about 5 tablespoons

Lesson Plan for Week #3 Jan. 21st-25th

Wow! We can't believe it's already week 3 of cooking/baking!

This week we taught the kids to make Pizza Balls and Homemade Marinara Sauce. The kids really enjoyed making a different type of pizza. The appetizers they have learned to make are great for Super Bowl Sunday. You can also make it a dinner by adding a salad.

This week, we introduced the kids to a garlic press, an egg wash and why they should never allow garlic to burn. We also reiterated why they should heat their pan before adding oil.

How to Cook Garlic: Preparing the Clove

The smaller you prepare the clove, the stronger the taste and smell grow. Therefore, putting the clove through a garlic press will release the most oil and juice, taste and aroma.

Most recipes don't call for a lot of pressed garlic. However, if your little ones are like ours, this is the best way to add raw garlic because it is too small to pick out of the sauce. Actually, you really can't see it at all. You can definitely smell and taste it.

Tip: You can incorporate veggies to your marinara sauce by sautéing your veggies first and then purée them in your blender and simply add it to your sauce. We've used zucchini, squash, carrots and bell peppers in our marinara sauce, it was amazing. This is definitely a great way to get your kids to eat their veggies, even if you are sneaking it in.

There are many different ways to cook garlic. The kids learned how to cook garlic in a sauce pan. You do not want your garlic to brown or burn because it will turn bitter. Start with all other veggies first, including onion. If your recipe calls for garlic first, start on low heat. If you do burn it, singe it, or brown it, toss everything out and start over. Burned garlic will ruin anything in the pan with it.

We also introduced the kids to a basic egg wash. Egg wash plays two important roles in baking. It serves as glue and it also gives your baked goods a nice shiny brown color. Generally, it is said that egg wash is 50% egg and 50% liquid. We find that adding 1 1/2 tbsp of liquid is a better ratio.

We had another great week!

Pizza Balls and Homemade Marinara Recipes

PIZZA BALLS! Perfect appetizers for Super Bowl Sunday

3 cans Pillsbury Buttermilk Biscuits (10 per can)
56 pepperoni slices
Block of Colby cheese or Mozzarella 
1 beaten egg
Parmesan cheese
Italian seasoning
Garlic powder

Cut the block of cheese into 28 squares. Flatten a biscuit out and stack a slice of pepperoni, cheese and pepperoni in the middle of the biscuit. Gather up the edges of the biscuit. Line up the rolls in a greased 9x13 in. pan (We used a nonstick spray). Brush with beaten egg. Sprinkle with parmesan, Italian seasoning and garlic powder. Bake at 375 degrees for 18-20 minutes.

Please note...We used our Roulpat in class. If you don't have one, place the pre-made biscuits on wax paper to roll them out. I found that if you do too many at one time, by the time you start to fill them, you may notice they have begun to shrink!  So don't make to many at a time. Make sure to spray your wax paper with baking spray or they will stick! 

I personally think that the larger/jumbo size biscuits work better, but you will need to stuff them more. Also, I did make a few with different ingredients just for the sake of trying them out.  I used pineapple, (chunks) mushrooms, Canadian bacon, onions, and mozzarella cheese.  I tried to add a spoonful of sauce but found that the biscuit will not hold together because its too slippery. The same with crushed pineapple, so make sure they are chunks. Otherwise it's to hard to close when its "wet".

My first attempt at filling them did not go so well as I believe that I tried to "overfill" them. 
When filling use small amounts. I ended up cutting the Canadian bacon into fourths. Only use one piece of pineapple per ball. I served them with three choices of dipping sauce. Pizza Sauce, Ranch, and Melted Garlic Butter. Don't be afraid to use your favorite ingredients.

Quick Marinara Sauce

Ingredients
1- 28oz can of crushed tomatoes

1 tsp olive oil

2 cloves garlic, smashed (we used a garlic press)

1 small bay leaf

1 tsp oregano

2 tbsp chopped fresh basil

1 tbsp brown sugar *optional

Salt and pepper to taste

Directions:

In a medium pot, heat olive oil over medium heat. Add garlic and sauté until golden, being careful not to burn.

Add crushed tomatoes, salt, pepper, brown sugar, oregano and bay leaf. Stir and reduce heat to low. Cover and let simmer about 15-20 minutes. Remove from heat and stir in the fresh basil.

Lesson Plan for Week #2 Jan. 14th-18th

Week #2 was another fun week. We are having fun getting to know your kids! We are blessed to have so many great little leaders at ILCS.

This week we introduced the kids to stoneware and the benefits of cooking and using it. Anytime you use stoneware you will cook your food evenly and faster because the stone distributes the heat evenly. We microwaved our chicken in a covered stoneware pot. The chicken was done in 15 minutes, it cooked evenly and even released natural juices.

They used a new kitchen tool called salad choppers. This tool allows you to cut more then just salad. It allows you to make salsa, eggs salad, tuna salad and many other items all in one bowl. This tool has micro-serrated edges. They were able to shred the chicken we used for the buffalo chicken potstickers into finely shredded chicken.

We also explained to the kids to heat their pan first and then add their olive oil to the pan. Why does this matter? Because at the smoke-point the oil starts to give off gaseous fumes, its flavor deteriorates and nutrients are diminished. It's not that it's so terrible to use an oil over it's "smoke point", its just that you're no longer getting the qualities of the oil that you likely chose it for in the first place.

Many of the kids were against using green onions and onion powder in the recipes. We told them, they are flavor enhancers and that they wouldn't be able to taste them. Voila...we were right!

Here is a picture of the homemade ranch and chicken buffalo potstickers. These would make great appetizers for Super Bowl Sunday!

Homemade Ranch Dressing Recipe

Homemade Ranch Dressing Recipe

 

 1 cup buttermilk

1 cup Mayo

1 tsp garlic powder

½ tsp  onion powder

½ tsp salt

1 tsp Parsley flakes-Crumbled

1 tsp black pepper

Buffalo Chicken Potstickers Recipe

Buffalo Chicken Potstickers Recipe

 

Buffalo Chicken Potstickers combine two fabulous cultures of food in one great recipe. Crispy on the bottom and soft on the top, these buffalo chicken potstickers are out of this world delicious!

Serves: 12

Ingredients

• 2 pounds chicken, cooked and shredded
• 1½ cups buffalo sauce
• 3 green onions
• salt and pepper
• 48 wonton wrappers
• water for sealing wonton wrappers
• 2 tablespoons olive oil
• ⅓ cup chicken stock

Instructions

1. Combine first four ingredients (through salt and pepper) in a large bowl. Place 1 tablespoon of buffalo chicken mixture into the center of a wonton wrapper. Brush water along all edges of wonton wrapper for sealing. Bring two corners of wrapper together in a point and then seal edges of wrapper closed. Form filled wrapper into a crescent at the bottom to help the potsticker stand during and after cooking. Place on a baking sheet covered with a damp towel to prevent wrappers from drying out before cooking.
2. Add olive oil to the bottom of a large skillet or saute pan over medium heat. Add 10-12 wrappers to the skillet at a time and cook for two minutes. Then, pour chicken stock into skillet and cover with a lid. Allow to cook for two more minutes.
3. Remove lid and remove potstickers from skillet. Place onto a baking sheet and keep warm in a 225 degree oven until all potstickers are ready to serve.

Lesson Plan for Week of Jan.7th-Jan.11th

Hope the kiddos enjoyed their first week in Cooking/Baking class as much as we did. Below is a picture of the Cranberry Orange Scone we made. Hope they enjoyed their first lesson and the scones. We also gave the kids some ideas of what else they could use to make a different type of scone.

The first thing the kids were taught was "Mise en place", Pronounced (MEEZ ahn plahs). This technique is IMPORTANT and one that's hardest to get even novice cooks to stick with. It's a French term for having all your ingredients prepped and ready to go before you start cooking. That means everything is cleaned, peeled, chopped, diced, measured out, whatever's necessary to get the ingredients ready prior to preparing your dish. Many of us, me included, start cooking and prepping at the same time. A big NO NO. Try to get into the habit of mis en place. We told the kids to always read a recipe before making it. Sometimes some of the ingredients are needed at room temperature and you need to make sure you have the items in your pantry before starting.

The children were taught which type of measuring cup needs to be used to accurately measure dry vs. liquid ingredients. They learned and used a pastry blender and microplane zester. They learned different baking techniques called for in recipes. The first method was the difference between mixing, stirring, folding and finally kneading.

They were also introduced to a French baking/cooking non-stick silcone mat called a Silpat and the French Roulpat which is a great silicone mat used for rolling, kneading doughs, working with fondants etc. It makes a great non-stick and non-slip workstation.

Week-1 Cranberry Scone Recipe

Cranberry Scone Recipe

We used cranberries instead of currants in these traditional, crumbly British scones for an irresistible winter treat. Try them for breakfast or with afternoon tea.

• Prep Time15 minutes
• Total Time30 minutes
• YieldServes 

Ingredients

• 2 cups all-purpose flour, plus more for work surface
• 5 tablespoons sugar, plus 1 tablespoon for topping
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 6 tablespoons chilled unsalted butter, cut into small pieces
• 2/3 cup (plus 1 tablespoon) half-and-half
• 1/2 cup halved cranberries, drained on paper towels
• 
  
• Directions

1. Preheat oven to 425 degrees. In a bowl, whisk together flour, 5 tablespoons sugar, baking powder, and salt. Cut in butter with a pastry blender or two knives until mixture resembles coarse crumbs. Stir in 2/3 cup half-and-half until just moistened. Gently fold in cranberries.
2. On a lightly floured surface, knead dough gently, 5 to 10 times. Pat into a 1-inch-thick round. Cut into 8 wedges; place on a baking sheet, 2 inches apart. Brush tops with remaining tablespoon half-and-half; sprinkle with remaining tablespoon sugar. Bake until golden brown, 12 to 15 minutes. Let cool on a wire rack.*****Try adding 1TBS of orange zest and 2TBS of orange juice to the dough. Make an icing/glaze and also add 2tsps of orange zest and 7 TBS of orange juice. You can also add Raw Sugar to the top or sliced almonds. The possibilities are endless! 

Recipe for glaze

1. Recipe for a glaze
2. 3 1/2 cups confectioners' sugar
3. 5 tablespoons water, enough to make a thin glaze
4. 7 tablespoons of orange juice 
5. Mix together and drizzle on top

Welcome TO our COOKING and BAKING Elective

Dear Parents & Students

Welcome to Cooking and Baking Class for Kids! We hope you are looking forward to a fun experience for your child as much as we are. The students will be using the stove and oven, but we will be instructing, supervising and involved in every step of the preparation of the recipes.

Hello Parents and Students,

For our class to be successful it is very important that all students are good listeners and careful in class. Please review the kitchen safety rules with your child (we will also be going over the rules with them). If a student is misbehaving inappropriately he or she will not be permitted to participate with our cooking/baking class for that day. If the behavior continues we will drop the student from our Elective. It is a privilege to be in any elective class. We want to make sure everyone has fun but we keep the safety of all the children in mind.

Please let us know if your child has ANY food allergies or sensitivities. Email us at ilcscookingelective@gmail.com.

The cost of the class differs by day. Monday is $40-due to Holidays, Tuesday and Wednesday is $55 and Thursday is $45 due to extended days. Please make your check payable to Esmeralda Williams, cash is also accepted.

We don’t foresee having to cancel any classes but in the event that we do, we will notify you via a phone call. We are provided with the phone number you have on file. If there is a different number from what you have on file in the office where you would like to be reached please email us at ilcscookingelective@gmail.com

We have lots of fun recipes planned. We hope your child enjoys our cooking and baking class. Most of all, we hope your child surprises you and makes a few of the recipes he or she learned to prepare in our class! :)

If you have any questions, please contact Esmeralda Williams at 805-201-5865 or email ilcscookingelective@gmail.com.

Thank you,

Esmeralda Williams and Sara Conklin

Kitchen Rules

 # 1         Listen to your teacher.
 # 2         Tie long hair back.
 # 3         WASH your hands before touching food.
 # 4          No running, No yelling! No teasing other students.
 # 5          Keep the work area clean.
 # 6          Use inside voice and raise your hand.
 # 7          Do NOT go past the blue lines in the kitchen.