This week we will be working with fruits and vegetables. We'll make seasonal treats at the end of the week.
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Use chicken tenders or cut up chicken boneless, skinless breasts; boneless skinless thighs may also be used.
Lemon and Herb Chicken Marinade (for 2 lbs. chicken) ½ cup olive oil Juice of 1 lemon 4 tsp. garlic powder 1 tsp. oregano 1 tsp. basil ½ tsp. salt ½ tsp. black pepper 1. Mix all ingredients together in a bowl or ziplock bag. 2. Place chicken in the marinade and mix well. 3. Refrigerate overnight. For easier clean-up, line cookie sheet with aluminum foil. We also used a little nonstick cooking spray. Bake at 425 degrees for about 20 minutes until chicken is thoroughly cooked. Teriyaki Marinade (for 1 to 2 lbs. of chicken) 1/4 cup soy sauce 1/4 cup brown sugar 2 Tbsp. rice vinegar (we used apple cider vinegar) 1 tsp. ground ginger 1 tsp. garlic powder 3 Tbsp. oil 1. Mix all ingredients together in a bowl or ziplock bag. 2. Place chicken in the marinade and mix well. 3. Refrigerate overnight. For easier clean-up, line cookie sheet with aluminum foil. We also used a little nonstick cooking spray. Bake at 425 degrees for about 20 minutes until chicken is thoroughly cooked. We will continue learning about food safety this week as we explore proteins. We will marinate and prepare chicken toward the end of the week.
Homemade Chicken Rice-A-Roni (Rice Pilaf)
In a large skillet on medium heat (350), melt 2 Tbsp butter. Add broken pasta and rice. Cook until lightly brown. Add water and seasonings. Bring to a boil. Reduce heat to low (250) and cover. Cook 15-20 minutes, until water is absorbed. Turn off heat and let rest for 5 minutes. Lifting the lid during cooking may affect rice texture. Note: Chicken broth may be used instead of water and instant bouillon. Our lab will be on Tuesday this week. We will be making Rice Pilaf.
Simple Vanilla Cupcakes
YIELD: 20-25 cupcakes (this is the full recipe) INGREDIENTS:
Buttercream Frosting Makes about 2 1/2 cups Ingredients 1 cup unsalted butter, softened 3 1/2 to 4 cups powdered sugar 1 teaspoon vanilla extract 1 to 2 tablespoons heavy cream or milk Equipment Sifter or mesh sieve Electric stand or hand mixer and mixing bowl Rubber spatula Instructions
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