Cooking for kids can be challenging no matter what they like or don’t like. One day, they can love one food before hating it the next. Well, there are certain things that kids will forever love and we’ve found them today, along with the recipes. So, next time you want to quickly whip up a delicious snack or even make a hearty dinner, just read this article!
Cheesy Garlic Bread
- 1 loaf of french bread
- 1/2 cup softened butter
- 2 tablespoons chopped parsley
- 5 cloves minced garlic
- 1 cup fresh grated Mozzarella cheese
- 1/2 cup fresh grated sharp cheddar cheese
- 1/2 cup fresh grated Parmesan Cheese
- Slice the loaf of bread in half lengthwise. Place each half, cut side up, on a foil-lined baking sheet before setting it aside.
- In a bowl, mix together the butter, minced garlic, and 1 tablespoon of fresh chopped parsley. Spread the mixture evenly over the bread. In another bowl, combine all the cheeses before sprinkling them all over the bread. Sprinkle the rest of the parsley over the cheeses evenly.
- Bake in the oven at 350F (175C) for 10 minutes. Turn the broiler on high, move the rack to the top position, and for the last 2-3 minutes, broil the bread until the cheese is golden and bubbly.
- Allow the bread to cool and the cheeses to set for about 10 minutes before cutting and serving.
Garlic Mushrooms Cauliflower Skillet
- 4 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1/2 onion, chopped
- 1/2 head cauliflower, cut into florets
- 1 pound (500 g) mushrooms, cleaned
- 2 tablespoons vegetable stock
- 1 teaspoon chopped fresh thyme leaves
- 2 tablespoons chopped fresh parsley
- 4 cloves minced garlic
- Salt and pepper to taste
- Heat the butter and oil in a large pan or skillet over medium-high heat. Saute the opinion first until it’s softened. This should take about 3 minutes.
- Add in the mushrooms and cook for 4-5 minutes on all sides. Make sure the mushrooms render as much moisture as possible – this will prevent the dish from getting soggy at the end. Just make sure they don’t burn, either.
- When the mushrooms are browned, add the cauliflower florets. Cook until they’re all golden and crispy around the edges. This will take about 8-10 minutes.
- Pour in the vegetable stock before cooking for 2 minutes – to slightly reduce the sauce.
- Add the thyme, 1 tablespoon of parsley, and garlic. Cook everything for half a minute, until fragrant. Generously season the mix with salt and pepper before sprinkling the remainder of the parsley over and serving.
Oven-Baked Chicken Parmesan
- 2 tablespoons olive oil
- 2 chicken breasts
- 1 egg
- 1 cup panko bread crumbs
- 1/2 cup grated parmesan cheese
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 cup marinara sauce
- 1 1/2 cups shredded mozzarella
- 2 tablespoon minced parsley (optional)
- Line the baking sheet with foil before brushing the foil with olive oil. Adjust the oven rack so it’s the second from the top. Preheat the oven to 400F (200C).
- Cut the chicken breasts in half lengthwise before pounding them so they’re even in thickness. Cut through the middle of the breast as if you were to butterfly it (cut it open like a book), but cut all the way through to make two pieces.
- Place the chicken breasts in a gallon-sized zip bag in an even layer, seal it, and pound them to even thickness with a meat pounder or rolling pin.
- Pat the chicken breasts dry with paper towels, then season them with salt and pepper.
- In a shallow dish, mix the panko crumbs, parmesan cheese, salt, pepper, garlic powder, oregano, and black pepper.
- In a second shallow dish, mix one egg.
- Dip a chicken breast into the egg before dipping it in the panko mix. Make sure it’s fully coated in crumbs before placing them on the prepared baking sheet. Repeat the process with the other chicken breasts.
- Bake the chicken for 15 minutes, or until cooked through.
- Flip the chicken and pour 1/4 cup of marinara sauce over each piece of chicken before topping it with cheese. Place the sheet back in the oven and broil for 2-4 minutes, until the cheese is melted and bubbly and the edges of the chicken are browning.