Friday, June 16, 2017

Berry Peach Smoothie

Berry Peach Smoothie

1 cup of ice
1 cup of orange juice
1 banana
handful of frozen purple grapes
handful of super greens salad mix
1/2 cup of frozen mixed berries (blueberries, blackberries, strawberries, raspberries)
6 oz. peach yogurt

Blend in a blender until smooth.

Summertime Peaches

Some people say that peaches should never be eaten before the Fourth of July. All I can say is in Las Vegas peaches are plenty delicious right now!  You know that peaches are ripe and ready to eat when they are a deep golden color and have a slight give to the flesh when you gently squeeze the peach. Below is a wonderful fresh peach salad to try this summer.

Tossed Salad with Peaches
Taste of Home

TOTAL TIME: Prep/Total Time: 30 min.YIELD:12 servings


  • 4 medium ripe peaches, peeled
  • 2 tablespoons sugar
  • 2 tablespoons lemon juice
  • 2 tablespoons cider vinegar
  • 1 tablespoon rice vinegar
  • 1/4 teaspoon salt
  • 1/3 cup canola oil
  • 6 cups spring mix salad greens
  • 4 cups torn romaine
  • 1 small red onion, halved and thinly sliced
  • 1/2 cup thinly sliced cucumber
  • Jones Dairy Farm Dry-Aged Bacon strips, cooked and crumbled
  • 1/3 cup chopped pecans, toasted


  • 1Slice three peaches; set aside. Cut the remaining peach in half; place in a blender. Add the sugar, lemon juice, vinegars and salt; cover and process until blended. While processing, gradually add oil in a steady stream.
  • 2 In a large bowl, combine the salad greens, romaine, onion and cucumber. Pour about 2/3 cup dressing over salad and toss to coat.
  • 3Transfer to a serving platter; top with sliced peaches and bacon. Drizzle with remaining dressing; sprinkle with pecans. Yield: 12 servings.

Nutritional Facts

3/4 cup: 127 calories, 10g fat (1g saturated fat), 3mg cholesterol, 131mg sodium, 8g carbohydrate (6g sugars, 2g fiber), 3g protein. Diabetic Exchanges: 2 fat, 1 vegetable.

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!

Sunday, February 12, 2017

Cooking Classes at the YMCA

 We are so excited to announce our newest cooking venture!  In the Kitchens will be holding classes at the Centennial Hills YMCA starting this March. The first session (March 6, 13, 20, 27) will begin on Monday March 6th from 5:00-6:30 pm.  Children will learn how to use kitchen appliances and tools safely and confidently.  Children will also learn about healthy eating and well balanced meals.  Come join us to find out what a great experience cooking can be!  Call the YMCA to register at 702-478-9622 during regular business hours.  If you have any additional questions, contact us at  See our March menu below.

March Menu
All Things Green

Cooking with green foods doesn't always appeal to children,  despite how healthy and nutritious they are. Let us show you how to make asparagus, broccoli, basil, and green peppers tasty for those picky eaters in your family.

Asparagus Guacamole with Bacon Asparagus Pizza

Broccoli Lo Mein

Bow Tie Pasta with Pesto

Pepper Rings with Eggs

Monday, January 23, 2017

Cauliflower Couscous

The best thing about this cauliflower couscous is you can change the flavors to your liking.
I steamed the cauliflower in chicken broth and the flavor was divine.  It is the perfect addition to any meal.


  • 1-2 heads cauliflower (one large head or two small), totaling about 3 lbs., or 2 lbs. cauliflower florets
  • 1/2 cup water ( I used broth)

Optional Ingredients

  • Salt and black pepper
  • 1 1/2 tbsp butter or margarine
  • 1 tbsp olive oil
  • Parmesan cheese, sauteed vegetables, dried fruits, spices or other add-ins


Grate the cauliflower using a grater or a food processor.  Place the grated cauliflower into a medium sauce pan of boiling water or broth.  Cover with a lid and let steam for 5-7 minutes until all the liquid is absorbed.  Fluff with a fork.  Add any other flavors you wish at this time.

Monday, January 16, 2017

Cookie or Cookie Bar?

My vote is for the cookie bar!  My daughter came home from school on Friday wanting to make a dessert for my husband's work party. She searched the internet for awhile looking for the perfect dessert recipe with the limited ingredients we had in our refrigerator. It was the end of a busy week and time to go to the grocery!  She finally found a cookie bar recipe from +Food Network .  She began gathering the ingredients and measuring each one carefully.  She followed each direction - reading and rereading to be sure she made no mistakes.  I sat there watching feeling proud of what I had taught her and proud  of her for being independent and able  to create this all on her own.  I am excited to see what cooking adventures will follow for her in the kitchen!

Saturday, January 7, 2017

Smoothie Saturday

Today in Las Vegas it is a cold, cloudy, and rainy day.  The perfect time for a smoothie-especially when my daughter has a sore throat.  Smoothies are a fast easy way to pack lots of vitamins and nutrients into every sip.  Not only are they very healthy, they even taste good too!  I have been known to sneak in a handful of kale or spinach too.  Whenever I add those leafy greens, I try to put in grapes or a drizzle of honey to help hide the flavor of veggies.  Grab your blender.  If you have ice, yogurt, bananas, orange juice, and fresh or frozen fruit you are ready to go!

Below is a video of how to make a basic fruit smoothie.

Rachel Ray's Kid Friendly Smoothies 

Thursday, January 5, 2017

Knife Safety

picture by:

Knife safety is a major concern for anyone who is in the kitchen, especially children.
In the Kitchens has used a couple of strategies to help kids learn how to cut safely with a knife.

1. We have used a kid friendly plastic serrated knife. They are good for teaching very young kids or very beginning chefs. It mostly tears the food, which gets the job done. Food will not have clean cut lines though. Softer foods such as tomatoes will be difficult to cut.

2. We have also used a cut resistant glove. This gives a barrier of protection between the knife and your skin.  However, in our opinion it limits the dexterity needed when cutting.

3. We have also used a regular sharpened knife and provided hand over hand guidance to not only show our students how to cut, but also to protect their fingers.

 4.  Lastly, we always tell our students to cut a food, so that it has a flat surface. For example an onion.  Cut it in half and lay the onion on the flat side. Then begin to slice and dice!

Please let us know if you have any additional questions. Hope that this information is helpful to you and your beginning chef! #knifesafety #inthekitchens #kidscooking

The attached link provides great tips and pictures for keeping any cook safe in the kitchen.

Wednesday, January 4, 2017


 Broccoli is a dark green leafy vegetable that belongs to Brassica, a plant family that includes kale, cabbage,cauliflower and brussels sprouts. This vegetable was originated in Italy, where the name ‘broccoli’ is derivedfrom the Italian word broccolo, meaning ‘branch’ and was first cultivated in the 17th or 18th century.

Broccoli is one of the most popular vegetables all over the world that used in a variety of dishes and cuisines. This vegetables can be eaten raw or cooked, but the best ways are to steam or eat them raw as salad, because that preserves the nutrients in it.
Broccoli has long been regarded as one of the super foods that packed with tremendous health benefits. The nutritional value of broccoli can be considered as the powerhouse of iron, protein, calcium, chromium, carbohydrates, vitamin A and vitamin C.
Broccoli also contains important phytochemicals and antioxidants, which fight various illnesses and infections. The top three proven health benefits of broccoli are as given below:
  1. Anti-cancer properties
    The American Cancer Society recommends eating more broccoli and other cruciferous vegetables because they contain phytochemicals – anti-cancer properties. Epidemiological studies suggest that a diet rich in broccoli can reduce the risk of certain types of cancer such as breast cancer, colon cancer and lung cancer.
  2. Anti aging properties
    Broccoli also has anti aging properties which can reverse the effect of the aging process.
  3. Aid digestion
    Broccoli is rich in fiber, which helps with digestion and works at dealing with or even preventing constipation
For more benefits visit:

Tonight's dinner:


Picture by:

Homemade Chicken Fettuccine and Broccoli



  • 8 ounces refrigerated fettuccine pasta 
  • 1 crown of broccoli florets
  • 2 tablespoons butter
  •  2-3 skinless, boneless chicken breast halves - cut into chunks
  • 8 ounces mushrooms, sliced 
  • 1/2 of a  yellow onion
  • 1 teaspoon of garlic salt
  • 1/8 teaspoon of ground black pepper
  • 1 1/2 cups heavy cream
  • 1/4 cup of grated Parmesan cheese


  1. Bring a large pot of lightly salted water to a boil. Add fettuccine and broccoli florets and cook for 2 to 3 minutes; drain.
  2. In a large skillet, brown chicken and mushrooms and onions in butter until chicken is cooked through. Season with garlic salt and pepper. Add whipping cream and cook until thick, stirring constantly. Add Parmesan cheese when at desired consistency.  Add noodles and broccoli to combine. Serves 4.
Family recipe

Tuesday, January 3, 2017

Perfectly Boiled Eggs


How to Make Perfect Soft-Boiled or Hard-Boiled Eggs


  • 6 large eggs 
  • water
  • Stockpot with a fitted lid 
  • Large slotted spoon 
  • Bowl, ice and water for ice bath 
  • Timer

STEP 1: Carefully place uncooked eggs in a single layer in a stockpot. Add cold water until the eggs are submerged under about one inch of water.
STEP 2: Bring to a full boil, uncovered.  

STEP 3: Immediately turn off heat, remove from the burner and cover. 
STEP 4: Set timer for… 
  • 3 minutes for very runny soft-boiled eggs with just-set whites 
  • 4 minutes for runny soft-boiled eggs 
  • 6 minutes for creamy, custard-y “medium”-boiled eggs 
  • 8 minutes for firm (but still creamy) hard-boiled eggs 
  • 10 minutes for firm hard-boiled eggs 
  • 12 minutes for very firm hard-boiled eggs
Step 5:  I have found this method for peeling foolproof: submerge the hot cooked eggs into an ice bath, and gently crack them a bit on one of more of the sides. This allows the cold water to seep in between the hot egg and shell and separate them making peeling easy!

Here are some facts that In the Kitchens has found to be very helpful to kids and grown ups alike!

What are the health benefits of eggs?
In 2000 the American Heart Association revised their guidelines after decades of studies showed that high levels of cholesterol in food (like eggs) were not to blame for heart disease.

Some egg producers also enhance the omega-3 fat content of their egg yolks by supplementing their chicken feed with things like flaxseed, seaweed and other nutrient-dense foods. Omega-3s are an important anti-inflammatory fat that humans can’t produce on our own.
Whole eggs are high in protein and absolutely packed with vitamins. Highlights include choline, which may enhance memory and brain health, as well as nutrients like lutein and zeaxanthin, which may lower the risk of macular degeneration, which is the leading cause of age-related blindness.

Are eggshells useful for anything?
So many things!
One of the most common ways to use eggshells is to keep plants healthy. You can use nutrient-dense eggshells in your composting — they are doubly great outdoors since they act as a natural pesticide for slugs and snails that don’t like sharp shells (and deer, who don’t like the smell of eggs). Indoors, you can crush up egg shells into your potted plants or let the shells soak in a jar of water that you later use to water your plants. You can also start seedlings in them over the winter and plant them in their very compostable containers in the spring.
In addition to the plant-related uses, you can use eggshells as an abrasive pan scrubber, add them to a broth or stock for extra calcium and minerals (just remember to strain them out before consuming or cooking with it), and to sharpen blender blades by running the blender with eggshells and water in it.

Monday, January 2, 2017

Waffle Iron Creations

Who knew that the waffle iron sitting in your kitchen cabinet could have so many good uses?!  Everyone loves breakfast waffles, but your waffle iron can be used for so many other recipes.  

After Thanksgiving, we were perusing social media and ran across a great idea from +Food Network  Take left over stuffing and mix in a beaten egg.  Put this mixture in a waffle iron and make Stuffing Waffles.  Then top it with a couple slices of turkey, mashed potatoes, and gravy.  We took it a step further and added cranberry sauce to the top. 

Leftover Stuffing Waffles 

Vegetable oil, for the waffle iron
4 1/2 cups crumbled leftover stuffing
1/4 cup chopped fresh parsley
2 large eggs, beaten
2 cups leftover mashed potatoes, warm
1/2 cup leftover gravy, warm
1/4 cup leftover cranberry sauce
Add Checked Items To Grocery List


Preheat a waffle iron to medium high. Generously brush the top and bottom of the iron with oil.

Combine the stuffing, parsley and eggs in a medium bowl. Evenly and firmly pack the waffle iron with some of the stuffing mixture. Close the iron and cook until the waffle is golden and can be lifted out easily, 4 to 6 minutes. Repeat with the remaining stuffing mixture.

Transfer each waffle to a plate, top with a scoop of mashed potatoes and then cover with gravy; finish with a dollop of cranberry sauce.

Since Thanksgiving we have tried various foods in our waffle iron.  One of our family favorites is cinammon rolls.  They make the best waffles-so much sweet goodness whether you top it with icing or syrup!  We also tried hash browns - simply mix hash browns with 2 beaten eggs and any additional ingredients you want.  We added chopped bacon, red peppers, onions, and cheese.  Put the mixture in your waffle iron and you will have flavorful crisp hash browns to serve your family or friends!  

Be creative!  We would love to see your waffle iron creations!

The Season for Pomegranates

 Pomegranate With Cut Heart Shape

Removing the seeds from a pomegranate is definitely not easy, but it is worth the work!  Many people know the health benefits from eating pomegranate seeds, but in case you aren't aware here are some important reasons that this bright vibrant fruit should be a part of your diet.  

  • Antioxidant
  • Anti-Inflammatory
  • Help fight colon cancer and breast cancer
  • Lower blood pressure 
  • Lower your risk of heart disease

The bottom line is pomegranates are one of the healthiest foods in the world!   

Over the holidays we prepared an appetizer of bruschetta with apricot preserves, Brie, and pomegranate seeds sprinkled on top.  It looked beautiful, but more importantly it was a crowd favorite!  We hope that you enjoy eating this delicious and healthy food as much as we did!

 Kahakai Kitchen blog

Bruschetta Topped with Apricot, Melted Brie, and Pomegranate Seeds 
From Muy Bueno
(Makes 24 Pieces)

1 large pomegranate
2 cloves garlic sliced
2 tablespoons olive oil
1 French baguette
1 cup apricot preserves
4 oz soft-ripened Brie cheese (recommended: goat Brie)
rosemary sprigs for garnish

Break open the pomegranate in a bowl of water to free the seeds. The seeds will sink to the bottom of the bowl and the rest will float to the top. Discard the white membrane and put the seeds in a separate bowl. Reserve 1 cup of the seeds and set aside.

Preheat oven to 400°F.

Place garlic slices in olive oil and microwave for 1 minute to infuse the olive oil with garlic. Cut the baguette into 1/2-inch slices. Brush infused olive oil on one side of baguette slices. Lay bread slices on a baking sheet and place in the preheated oven. Bake for 5 to 6 minutes. (The bread does not need to brown, just have a toast-like crust on the top surface.)

Spread apricot preserves on toasted bread. Microwave brie cheese for 10-15 seconds to soften the cheese. Cut the brie in half and spoon or drizzle the cheese on the toasted bread. Place a teaspoon of pomegranate seeds on each slice.

Serve while warm and garnish plate with rosemary sprigs.