Summer Time and the Kids are Cooking!


Summertime kids camp is happening now–And the kids love it!  They are so inquisitive about cooking! They have a love of learning how to do it and even want to wash the dishes!

I have been teaching Young Chefs through Sports and Shorts summer camp the past few weeks.  Two weeks ago, our theme was “Tasty Travels.”  While “in Mexico”, we made and sampled beef enchiladas, easy empanadas. and made cinnamon tortilla crisps with fresh fruit salsa.


All the recipes were a hit, but they also looked tasty too! Those creative kids!!!

Easy Beef Enchiladas

12 flour tortillas

8 ounces Enchilada Sauce

1 medium onion, chopped

1 pound ground beef

3 cups cheddar cheese

handful of cilantro, chopped

green onions, sliced

Preheat oven to 350 degrees.

Brown the beef on medium-high heat. Add salt and pepper to taste. Add onion and cook until softened.

Pour 1/2 of the enchilada sauce on the bottom of a 9 x 13 pan.

To assemble the enchiladas, lay out the flour tortillas and put about 1/4 cup of beef down the middle of the tortilla. Add a few tablespoon of cheese on top. Roll the tortilla and place in the baking dish seam side down. Continue until you have finished using all of the meat and tortillas.

Pour the remaining enchilada sauce on top of the tortillas. Then, sprinkle the remaining cheese on top. Cook for about 20 minutes or until the sauce is bubbling and the cheese is melted.

Serve with cilantro and green onions.

Cinnamon Tortilla Crisps

(from Hey Kids, You’re Cooking Now! by Dianne Pratt)

1/2 teaspoon cinnamon

2 Tablespoons sugar

4 6-inch tortillas

1 Tablespoon water

Preheat oven to 375 degrees. Grease a cookie sheet.

Measure cinnamon and sugar into shaker. Cover holes and shake to blend.

Layout tortillas on the cutting board. Use a pastry brush to lightly brush tortillas with water on each side. Sprinkle each one with the cinnamon-sugar mixture on both sides of tortilla.

Stack tortillas on top of each other, cut the stack into 8 wedges, like a pie.

Place the tortilla wedges in a single layer on a cookie sheet. Place the cookie sheet in the oven and bake 9-0 minutes, or until crisp.

Remove from the oven and let cool completely before serving with Fresh Fruit Salsa.

Fresh Fruit Salsa

1 medium apple

8 strawberries

1 kiwi

1/ 3 cup orange juice

1 Tablespoon brown sugar

1 Tablespoon honey

2 Tablespoons applesauce

Peel and core the apple.

Hull the strawberries and kiwi by removing leaves and stem base in the fruit.

Chop all fruit the size of small peas.

In a mixing bowl, stir together the finely chopped fruits. Add the orange juice, brown sugar, honey and applesauce. Stir until blended.







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