Food Ideas
Our food isn't Pinterest-worthy. But it is Real Life-worthy. We don't always measure ingredients or set timers. Because that's life.
This summer, I invited my kiddo to create his own original chicken marinade recipes. This activity was a hit. Check out our special podcast bonus episode on making your own chicken marinade. And when you make your own marinades, tag @KiddosCook on social media so we can see. Here are the recipes my son created developed.
In our house, we eat a lot of tacos and taco bowls and burritos. We love chipotle and green chili flavors. My son loves salsa (as long as it’s not too spicy). So, for a while, I found myself buying spice packets for tacos, but I thought I could save a few pennies (and reduce the amount of salt) if I made my own.
I’ve experimented a little bit, and honestly, I typically make this without even measuring, and the kiddo’s been perfectly happy. So, dial up the chili if you want a spicier taco. Add more cumin if you love that flavor. This is the best part about doing it yourself — use the flavors you love.
The amount below (or a little less) works well with 1 to 1 1/2 lbs. of chicken. Depending on how much fat renders from the chicken (if I use thigh meat) or oil I have in my pan, I might add a little bit of water to the pan too.
Ingredients:
1 to 2 Tbsp. cumin
1 Tbsp. granulated garlic
1 tsp. chili powder (more if you like spice)
1 tsp. onion powder
1/2 tsp. oregano
1/4 tsp. cayenne
1/4 tsp. sea salt
1/4 tsp. pepper
What to do:
Combine all the spices together. Add to meat for yummy tacos!
Recipe courtesy of Wendy McGowan, Sweet Cactus Cake Club
Ingredients
1 lb. powdered sugar
3 Tbsp meringue powder
6 Tbsp water (optional: Can use 3 Tbsp water and 3 Tbsp lemon juice for flavor)
1 tsp vanilla (use clear vanilla if you want white icing)
Directions
Place powdered sugar and meringue powder in mixing bowl
Mix on low
While mixer is on low slowly add water. Continue mixing on low for 3-5 minutes until mixture becomes fluffy and a brighter white.
Note: Do not mix on medium or high, you do not want to incorporate air into the icing because it will not hold up as well.
Keep icing covered with a damp cloth as it will dry very quickly. Icing can be kept in the refrigerator for 2-3 weeks.
Icing Consistency
Test the consistency of the icing by stopping the mixer and then counting the number of seconds until the mixture flattens out smooth or run a knife or spoon through the icing and count the seconds until the icing goes smooth.
For outlining and flooding cookies, the icing should take about 8 seconds to go smooth.
If it takes less than 8 seconds, then add more powdered sugar about 1/8-1/4 cup at a time, mix it well, then test the consistency again.
If it takes longer than 8 seconds, add water about ½-1 teaspoon at a time and mix, then test again.
Few things say fall like stews, soups and chilis. In our house, chili is in the rotation from Halloween to the first of March. Smelling it cook all day is part of the joy. And because you make it yourself, you get to decide the type of beans you use and just how spicy you make it. I've been keeping ours on the milder side in the hopes my son will eat it, and I never use kidney beans because I hate them. I don't care if people (hi, Mom) say it's not chili without them. Regardless of any modifications, I find it's always delicious — and perfect this time of year. And while the upside is that it's super simple, the downside is there really isn't much for kiddos to do to help.
