Unorthodox Kitchen Fun

I should admit that I hope one of my children will become a chef someday. I LOVE FOOD. I hate competitions, but I love to watch Iron Chef America. I hate science, but I love the science of food. I love food and drink pairings, I love the beauty of food, I love the fact that you can take a list of ingredients, and a bunch of people, and end up with as many meals as you have people making them. I love how food appeals to all our senses, a meal, to be good, should appeal to all 5. Beauty is important... taste is important, texture is important... there's nothing like hearing a sizzling plate of fajitas headed your way through a Mexican restaurant, or the sound of Pop Rocks--wait, I didn't just admit that... anyway, for me, food is an experience. Trying new things, eating old favorite comfort foods, you name it, I love it. I could go on, but I'll stop now.



As children tend to be picky, and I consider food pickiness to indicate a lack of character, a lack of love and respect for the cook, and a lack of appreciation for provisions from God, (excuse me while I step on my soap box) I have very deliberately allowed my children much more free reign in the kitchen than most might, in hopes of allowing them to develop their taste, technique and experience all aspects of food. They help me stir meat on the stove, make pasta, make jam, can fruit, peel carrots, bake cookies etc. And I really enjoy having them with me in the kitchen. My shrieks of horror every three seconds might not sound like I enjoy it so much, but I really do. Yes, I do. I swear.

Here they are, helping me to bread chicken (yes, it's raw) the other night, for one of our favorite easy meals around here... Garlic Chicken Parmesan...

We washed our hands first. Then we had a lecture about not scratching our butts, picking our noses, or wiping our hands on our clothing. Looking at these pics, I think next time I'll make them tie their hair back.

My theory? Kids can do anything in the kitchen as long as they are taught to do it correctly. No, I don't allow them to use knives yet, although I've lectured on knife safety, in case they get ahold of one while I'm not around, but this was a perfect opportunity to re-enforce what I've been teaching them about raw meat safety. I'm figuring if I can't beat them, I'll allow them join me and cook with me, and next time I'm not in the kitchen there is a smaller chance they'll get into the fridge and smear raw bacon all over themselves.

Beautiful.

Yay! Towel (not skirt!) usage!!!

They did a great job! And you know what?! They ate it. They weren't to thrilled about the roasted asparagus that went with it, but I'll bring 'em around. Yes, I will. They complained about it a lot less than they did the first time I served it.

Immediately thereafter, I put them in the shower. Just in case.

If you want my recipe for Garlic Parmesan Chicken, I guess it would be polite to share that... huh?! I didn't think about that just now, but here it is...

Chicken Tenders, I usually slice them in half lengthwise

1st coating

Flour

to taste:

kosher salt

granulated garlic

white pepper

2nd coating

Extra Virgin Olive Oil

3rd coating

equal parts Panko Breadcrumbs (A staple in my kitchen. Use these, and you'll never use regular breadcrumbs ever again!)

& fresh grated Parmesan cheese

plus, to taste:

paprika (can omit--we like the kick of spice)

granulated garlic

kosher salt

white pepper

onion flakes

Bread and put in a casserole pan coated in non-stick spray. Any un-used Panko/Parmesan throw over the top, and press down. Put in 400 degree oven for approx 1/2 hour. I always serve with garlic mashed potatoes and (green!!!!) seasonal veggie. (It has to be green, otherwise it's too much red toned food on the plate. I'm very obsessive about this.)

Have a wonderful day!