Lemon Chicken Piccata & Roasted Veggies vs. Cowboy Burgers & Roasted Strawberry Shortcake, Sunday Dinner Cook Off

Both my boys and their 2 best friends went to a cooking class at Sur La Table all last week.  They came home inspired and full of cooking enthusiasm.  Sunday, we let them have the kitchen and prepare The Sunday Dinner.  Here is how it turned out:

All recipes are courtesy of Sur La Table.  There are several recipes on this post, all cooked by the boys Ages 10, 12, 13, 14 years old.  They were supervised by parents.  Adults monitored adherence to recipe and conducted cleaning. The parents did not cook, but they did stare in horror at the mess these creatures made in the kitchen.

Lemon Chicken Piccata (by the 10yr and 12yr olds)

Ingredients:

  • 4 (6oz) skinless, boneless chicken breasts
  • 1/2 cup unbleached flour, all purpose
  • sea salt
  • pepper
  • 3 Tbsp olive oil
  • 1 Cup Chicken Broth
  • 3 Tbsp fresh lemon juice
  • 2 Tbsp capers, rinsed
  • 3 Tbsp butter, cut into small cubes

Instructions:

  1. Place chicken breast inside gallon size plastic bag. Seal and evenly pound the chicken with a meat mallet until 1/4inch thick
  2. Put flour in shallow baking dish
  3. Season chicken with salt and pepper and dredge in flour, shaking off the excess
  4. heat nonstick skillet over medium-high heat and add oil
  5. When the oil is starting to simmer, add chicken and sauce until golden-brown in color and cooked through, about 3 min per side.
  6. Transfer chicken to plate, tenting with foil to keep warm
  7. Add chicken broth to skillet in which you cooked the chicken
  8. Turn heat to high
  9. Scrape up any leftover cartelized bits.
  10. Reduce the broth by half – about 5min.
  11. Add lemon juice and capers to the skillet and continue to cook until thickened – 2min more
  12. Turn off heat and add butter, wishing to combine.
  13. Pour sauce over chicken or add chicken to skillet and turn to coat

Side of grilled Veggies (by the 10yr and 12yr olds)

Ingredients:

  • 2 zucchini, cut into 2 inch pieces
  • 2 eggplants cut into 2 inch pieces
  • 2 red bell peppers, stemmed, seeded and cut into 2 inch pieces
  • 1 pint cherry tomatoes
  • 1/4 cup Greek Salad Dressing (I always have some around the house), olive oil will work fine, but the greek dressing gives it an extra zing
  • Soaked bamboo skewers


Instructions:

  1. Mix all veggies in greek dressing
  2. Thread veggies onto skewers loosely
  3. Grill about 7-8min, turn halfway through cooking time

Cowboy burgers (by the 13yr and 14yr olds),  Get Link HERE


Roasted Strawberry Shortcakes (13yr and 14yr olds)

Ingredients:

Strawberries:

  • 2 pints fresh strawberries, hulled and quartered
  • 1/4 cup granulated sugar


Shortcakes:

  • 2 cups unbleached all-purpose flour
  • 1/4 cup granulated sugar
  • 2.5 tsp baking powder
  • 1/4 tsp fine sea salt
  • 4 oz (1 stick) butter, cold, ad cut into 1/2 inch pieces
  • 1 cup chilled heavy whipping cream
  • 1 beaten egg, for brushing tops
  • 1 tbsp sparkling sugar

Whipped Cream:

  • 1 cup heavy whipping cream
  • 3 tbsp confectioners’ sugar
  • 1 tsp vanilla essence or bean paste

Instructions:

To roast strawberries: line a rimmed baking sheet with non stick foil.  In small bowl combine strawberries and sugar, toss to combine.  Spread the strawberries evenly onto the baking sheet and transfer to the oven. Roast for 10 to 12 minutes, stirring halfway through to ensure even cooking.  Set aside to cool.

To make the Shortcakes: in the bowl of a food processor, combine the flour, sugar, baking powder, and salt.  Process just until combined.  Add the butter and pulse until mixture resembles coarse meal.  Add the Cream and pulse 4-5times, until mixture comes together in large clumps.

Transfer the dough onto a lightly floured surface.  With floured hands, gently squeeze the clumps together until they form a cohesive dough.  Pat into 4- to 8- inch rectangles.  Cut the dough into 8 squares and transfer to a parchment-lined baking sheet.  Brush the tops with beaten egg and sprinkle evenly with sparkling sugar.  Bake shortcakes until golden brown, about 14-16 minutes.  Let the biscuits cool on the baking sheet.

To make whipped cream: to the bowl of a stand mixer fitted with a whisk attachment, add the cream, confectioners’ sugar, and vanilla.  Beat until soft peaks form.  Store in refrigerator until needed.

To assemble shortcakes and dazzle the family: split the biscuits with a serrated knife.  Place the bottom of a biscuit on a serving plate and top with whipped cream, then top with strawberries.

THE SUNDAY FEAST!!!

 

THE OUTTAKES:

 

I hope this post inspires you to get the kids in the kitchen cooking.  Do not tackle all recipes posted here, but use this post as a reference for recipes you may want to try with the kids.

Bon Apetite, Ana-Maria Temple, MD


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