Simply Kid Chefs: Cheese and Onion Enchiladas

IMG_1191.JPGOver the summer, our youngest enjoyed borrowing the Hank Zipzer books from the library. Imagine his surprise that Holy Enchilada included a recipe at the end of the book. He knew he would want to try it but the book needed to be returned. We decided to take pictures of the recipe for future use.

He has been deciding when he wanted to try it and this week was it! The ingredient list was nice and small, making the young shopper quite happy. The recipe was pretty simple and he could do most of it himself. We decided to make up a Southwestern salad to go with the enchiladas.

The chef did everything (with very heavy supervision)! I held the items being cut and kept a very close eye/hand with the knife. He was incredibly proud of himself!!

Here are the photos of the recipe we worked with…



It was my first time making enchilada sauce and we will definitely do it again. It was easy and everyone liked it. The recipe is easy to play with. You could easily add black beans, chicken, ground meat, etc to the meal.

Our salad had lettuce, tomatoes, cucumber, defrosted fire roasted corn, avocado and green onions. We used Newman’s ranch dressing.

The entire meal was a huge success!! Both boys loved it and can’t wait to have it again 🙂

Have you made your own enchilada sauce? Have you taken photos of a recipe for later use?


Simply Kid Chefs: Cheese-Stuffed Pork Chops

This weekend, dinner was up to our youngest. He looked through the cookbooks and selected cheese-stuffed pork chops from our trusty Food Network Magazine cookbook. This was a different selection for him as he tends to stick with seafood.

We ventured off to the store and found all of the ingredients pretty easily. He wasn’t too sure about the beans, but we decided to follow the recipe.

There were a lot of new experiences for both of us. I had never used a brine or prepared a stuffed meat. The chef loved mixing the brine and putting the meat in. I sliced the pockets in the meat and minced the garlic (he peeled it). We worked together to chop the escarole.

The stuffing was pretty easy, but I didn’t make the pockets big enough. We decided to let a little spill out and see how it went. The chef was able to put the meat in the pan. I flipped them and removed them. He added the beans and prepared them in the pan for the chops return.

They were delicious!! The escarole added a really nice flavor. The adults enjoyed the beans and the kids tried them. Definitely a recipe we will try again and our youngest helped me get over the fear of stuffed meat 🙂

Here’s the recipe from the Food Network:

Kosher salt
1/4 cup sugar
4 bone-in, thick-cut pork chops (6 to 8 ounces each)
1/2 medium head escarole
2 cloves garlic
4 tablespoons extra-virgin olive oil, plus more for brushing
Freshly ground pepper
4 slices provolone cheese (about 2 ounces)
4 fresh sage leaves, chopped
1 (19-ounce) can cannellini beans, drained and rinsed

Dissolve 1/4 cup salt and the sugar in 3 cups warm water in a large bowl. Insert a paring knife into the curved side of each pork chop to make a deep pocket, about 2 inches wide. Soak the chops in the brine, about 5 minutes.

Meanwhile, finely chop the escarole and garlic. Toss with 2 tablespoons olive oil, and salt and pepper to taste.

Remove the chops from the brine and pat dry. Fold each cheese slice and tuck into the pocket of a pork chop, then stuff with the escarole mixture. Brush the pork with olive oil, sprinkle with the sage and season with salt and pepper.

Heat the remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Sear the pork in batches, turning once, until golden brown, 3 to 4 minutes. Transfer to a plate. Add the beans and 1/3 cup water to the skillet, scraping up any browned bits; season with salt and pepper. Return the pork to the skillet, cover and cook over medium heat until no longer pink, 5 to 7 more minutes. Serve the pork with the beans.

Per serving: Calories 463; Fat 28 g (Saturated 7 g); Cholesterol 63 mg; Sodium 693 mg; Carbohydrate 21 g; Fiber 6 g; Protein 31 g

Read more at:

Have you tried stuffing meat? What is your favorite recipe? Do you have a go-to cookbook?

Simply Kid Chefs: Mini Quiches

After some busy weekends, our oldest was back in the kitchen. He looked through the cookbooks and settled on a recipe for bacon and cheese mini quiches from Rachel Ray’s Classic 30 Minute Meals. We all enjoy the frozen mini quiches and who doesn’t love bacon? This was our first time making them ourselves.

Our oldest does most of the work himself (with supervision). This time, he began to multi-task. He was cooking the bacon while grating the cheese and preparing the eggs. He started off cutting up the potatoes, but they were pretty small and I did most of the cutting.

As with everything, we have to learn from our mistakes. For example, there is a reason we crack the eggs into a separate container 😉 After this one, he was a pro

Here he is preparing and cooking…


Bacon and Cheese Mini Quiches

24 Filo pastry cups (available in the frozen food section)
4 slices cooked bacon
1 cup shredded cheddar cheese
2 eggs
A splash of milk
Salt and freshly ground pepper

Preheat oven to 375*

Arrange the pastry cups on a cookie sheet. Cut up bacon into thin pieces. Add a little bacon to each cup. Add a sprinkle of cheese to each cup. Beat eggs in a bowl with a splash of milk and some salt and pepper. Use a large spoon to add egg to each pastry cup to fill them up. Bake until golden, 10-12 minutes.

I cut up some baby potatoes and cooked them over medium-high heat with olive oil and Montreal Steak seasoning for about 20 minutes.

Everyone loved dinner. Breakfast for dinner is always fun! There are a lot of ways to play with this recipe. I think we will try it with some veggies in the future.

Have you made mini quiches? What are your favorite fillings?