Sunday, April 9, 2017

Spring Desserts

Spring is here!  
Here are some fun and creative recipes to have your child help to celebrate Spring!

Let us know how these yummy treats turn out!

Sunday, March 19, 2017

Time for a Spring Picnic

In the Kitchens will be cooking at the Centennial Hills YMCA again next month!  Call today to reserve your spot. (702) 478-9622  Our 3 class session will be on Mondays from 5:00-6:30pm.  The dates will be April 3, 17, and 24th.  The cost is $75 for the session.  We will be making a variety of foods that you could take on a family picnic.  Our menu will be quesadillas, paninis, and sub sandwiches. This time of year is perfect for having a picnic at the park in Las Vegas!


Sub Sandwich


The week of spring break we will be cooking on April 8th.  The cost of this one class will be $25.  We will dye Easter eggs using natural food products such as beets, onions, and Turmeric.

Hope to see you all there!  

Tuesday, March 7, 2017

Orange-Glazed Salmon

Life is busy! We are full time teachers, mothers, and we run a small cooking business.  We all are guilty of taking the easy way out and running to get take out.  For the same amount of time and possibly less money you could make this delicious, nutritious meal.

 Orange-Glazed Salmon


 2 tablespoons soy sauce
 2 tablespoons orange juice
 1 tablespoon honey
 3/4 teaspoon grated fresh ginger
 1/2 teaspoon rice wine vinegar
 1/4 teaspoon sesame oil


 4 salmon fillets (about 6 oz each)
 1/2 teaspoon salt
 1/4 teaspoon black pepper
 1 tablespoon olive oil

1. Whisk soy sauce, juice, honey, ginger, vinegar and sesame oil in a small mixing bowl; set aside.
2. Season salmon with salt and pepper.  Heat olive oil in a medium nonstick skillet over high heat. Arrange salmon, skin side up, in skillet.  Brush with glaze.  Cook Salmon 4 minutes on each side or just until opaque. Turn and brush again.
3. Remove Salmon and cover to keep warm.  Place the remaining glaze in a small sauce pan, simmer and stir until thickened and reduced to about 1/4th cup.  Spoon over salmon.

I served this with an easy bagged Asian Salad from the grocery store.  All the flavors work perfectly together.


Saturday, February 25, 2017

Lemons Galore

This year our lemon tree produced so many lemons that we didn't know what to do with all of them! We shared dozens with neighbors and juiced some to save for recipes later.  We still have some on our tree, so this morning I decided to make lemon muffins for breakfast.  I found a great recipe by +Kitchn and it turned out wonderfully!

Let us know how yours turn out!

The Perfect Mashed Potatoes

How do I get my mashed potatoes to be fluffy and not gummy?  
After much research, here are a few suggestions that may help.  

1.  Do not overcook the potatoes.  
Wash them, peel them (if desired), and cut them into equal sized cubes.  Boil them until they are soft, but not falling apart.

2.  Be sure to drain them completely.  

3.  Mash potatoes gently with a masher, not a mixer or food processor.  
Mashing too vigorously will activate the starch cells and make your potatoes look like glue.

4.  Add butter and milk and fold into the mashed potatoes.  
You can gently mash the potatoes more at this point if you need a smoother consistency.

Grilled Pork Tenderloin

I used this recipe for pork tenderloin and it turned out delicious!  Remember to cook pork until it is 145 degrees F.  At this temperature it will cook the pork, but it will have a slightly pink center.  The pork will also remain juicy and not dry.  Thanks +Epicurious for another great recipe!

Wednesday, February 15, 2017

Bacon Asparagus Pizza

All Things Green
Tonight we made Bacon Asparagus Pizza and it was really yummy!  We are excited to make it for our first kids cooking class at the YMCA on March 6th!  

One way to simplify this recipe when you want to cook, but have a busy week is to
use Boboli pre-made bread with store bought marinara or pizza sauce.

Another alteration to this recipe could be to make a Club Pizza
with chicken, asparagus, and bacon.

Give these a try and let us know what you think! Happy cooking!