Children want familiar favorites. Parents want culinary excellence. Satisfy both cravings with these five classic kids' meals, re-engineered for adult palates as well.
The average dinner at the average house on the average day: Dinner's ready, but the kids don't want grilled cheese after all, now that it's sitting on their plates. And Mom and Dad, well, they would have vastly preferred a real meal anyway. The kids go to bed hungry. The parents go to bed hungering for more.
The average dinner at the average house on the average day: Dinner's ready, but the kids don't want grilled cheese after all, now that it's sitting on their plates. And Mom and Dad, well, they would have vastly preferred a real meal anyway. The kids go to bed hungry. The parents go to bed hungering for more.
There's a better way. We asked five professional chefs who are also parents how they find a culinary happy medium in their homes. The five recipes they shared puts the style in family-style cooking: They're modern, sophisticated spins on foods kids love. Plus, they're quick to prepare and made from high-quality, natural ingredients. That means more flavor and less guilt for you. So stop settling for average. Cooking for kids never tasted so good.
If Your Kids Like: Macaroni and Cheese
Try: Mac & Cheese (2)
Try: Mac & Cheese (2)
By Carlito Jocson, executive chef and owner of the Yard House Restaurants chain
"Kids love chicken, bacon, and macaroni and cheese," Jocson says. "But the other great ingredients in the dish elevate it to something adults will enjoy."
What you'll need:
1 lb dried pasta (like Barilla whole-grain penne)
3 Tbsp olive oil
1 Tbsp butter
1 c sliced crimini mushrooms (optional)
1 lb pulled rotisserie chicken or sliced grilled chicken breast
8 slices cooked applewood bacon, cut into 1/2 -inch pieces
1 c half-and-half
1 c 2 percent milk
2 c grated cheddar cheese
1/2 c grated Parmesan
1 c mix of half panko bread crumbs and half grated Parmesan
1 lb dried pasta (like Barilla whole-grain penne)
3 Tbsp olive oil
1 Tbsp butter
1 c sliced crimini mushrooms (optional)
1 lb pulled rotisserie chicken or sliced grilled chicken breast
8 slices cooked applewood bacon, cut into 1/2 -inch pieces
1 c half-and-half
1 c 2 percent milk
2 c grated cheddar cheese
1/2 c grated Parmesan
1 c mix of half panko bread crumbs and half grated Parmesan
How to make it:
1. Cook pasta in boiling salted water, drain, toss with 2 tablespoons olive oil, and set aside. Preheat oven to 375°F.
1. Cook pasta in boiling salted water, drain, toss with 2 tablespoons olive oil, and set aside. Preheat oven to 375°F.
2. Heat remaining olive oil and butter in a large saute pan over medium-high heat. Add mushrooms and saute until brown. Next, add chicken and cooked bacon and saute for 2 minutes. Take pan off heat and add half-and-half and milk. Set aside.
3. Mix pasta and contents from pan in a large bowl with cheddar and Parmesan. Dump into a 14-inch casserole dish and top with bread-crumb mix.
4. Bake in oven for 30 minutes, or until top is golden brown. Serves 4.
Once you master this recipe, try out this other way to make Great Mac 'n' Cheese for the kids.
If Your Kids Like: Chicken Nuggets and Fries
Try: Chicken McWaltucks and Zucchini Coins
By David Waltuck, chef and owner of Chanterelle in New York City
Try: Chicken McWaltucks and Zucchini Coins
By David Waltuck, chef and owner of Chanterelle in New York City
"Kids love eating crispy finger foods," Waltuck says. "This is a healthier version of a Happy Meal, without the saturated fat. My son doesn't usually like zucchini, but since these are breaded and baked, the shape and texture make them fun to eat."
What you'll need:
3 whole skinless, boneless chicken breasts (about 2 1/4 lb)
4 large eggs
1 c milk
2 Tbsp Dijon mustard
4-5 c panko (Japanese bread crumbs), or coarse dry bread crumbs
2 c all-purpose flour olive oil
3 whole skinless, boneless chicken breasts (about 2 1/4 lb)
4 large eggs
1 c milk
2 Tbsp Dijon mustard
4-5 c panko (Japanese bread crumbs), or coarse dry bread crumbs
2 c all-purpose flour olive oil
How to make it:
1. Rinse chicken under cold water, then pat dry with paper towels. Trim away any excess fat or cartilage and cut breasts against the grain into 1/2-inch strips. Preheat oven to 375°F.
1. Rinse chicken under cold water, then pat dry with paper towels. Trim away any excess fat or cartilage and cut breasts against the grain into 1/2-inch strips. Preheat oven to 375°F.
2. Combine eggs, milk, and mustard in a wide bowl and whisk to blend. Spread half the bread crumbs in a shallow pan or pie plate and all the flour in another shallow pan or pie plate. Dip chicken strips into flour, then egg mixture, then bread crumbs. Arrange breaded strips on two large baking sheets. Replenish bread crumbs as needed.
3. Drizzle chicken pieces with olive oil and bake about 15 minutes, or until golden brown and cooked through. Turn strips halfway through.
4. Sprinkle with coarse (kosher) salt and ground black pepper, transfer to serving platter, and serve with your favorite healthy dipping sauces and lemon wedges. Serves 6 to 8.
Zucchini Coins
What you'll need:
2 large zucchini
2 large eggs
1 1/2 c fine dry bread crumbs canola or other vegetable oil
2 large zucchini
2 large eggs
1 1/2 c fine dry bread crumbs canola or other vegetable oil
How to make it:
1. Wash zucchini and dry thoroughly. Slice crosswise into rounds about 1/4 -inch thick. Preheat oven to 375°F.
1. Wash zucchini and dry thoroughly. Slice crosswise into rounds about 1/4 -inch thick. Preheat oven to 375°F.
2. Beat eggs in a shallow bowl. Spread bread crumbs on a plate. Dip each zucchini round first in egg, then in bread crumbs, shaking off any excess. Place each round on a baking sheet in a single layer. Drizzle with oil.
3. Cook in oven for about 10 minutes until golden brown. (This can be done with chicken simultaneously to save time.) Sprinkle zucchini with coarse (kosher) salt to taste and serve immediately with lemon wedges. Serves 6.
If Your Kids Like: Canned Chicken Noodle and Vegetable Soups
Try: Sukiyaki Bowl
By Takashi Yagihashi, chef and owner of Takashi Restaurant in Chicago and author of Takashi's Noodles
Try: Sukiyaki Bowl
By Takashi Yagihashi, chef and owner of Takashi Restaurant in Chicago and author of Takashi's Noodles
Yagihashi cooks this popular Japanese lunch for his children to sneak a few vegetables into their diet. "The sukiyaki sauce is sweet, so kids like it," says Yagihashi, who recommends adding sliced onion, cabbage, enoki mushrooms, green onions, spinach, or nori. "Let your kids build their bowl. It's fun."
What you'll need:
1 c mirin (Can't find it? Use 1 c chicken stock or water and up the amount of sugar by 2 Tbsp)
1 c soy sauce
1 c sake
2 1/2 Tbsp sugar
1 c shirataki noodles, or rice noodles 1 14-oz beef rib-eye roast, sliced very thin, or try pork or chicken 4 lightly beaten eggs
8 c steamed rice
1 c mirin (Can't find it? Use 1 c chicken stock or water and up the amount of sugar by 2 Tbsp)
1 c soy sauce
1 c sake
2 1/2 Tbsp sugar
1 c shirataki noodles, or rice noodles 1 14-oz beef rib-eye roast, sliced very thin, or try pork or chicken 4 lightly beaten eggs
8 c steamed rice
How to make it:
1. To make sukiyaki sauce, stir mirin, soy sauce, sake, and sugar in a bowl until sugar dissolves.
1. To make sukiyaki sauce, stir mirin, soy sauce, sake, and sugar in a bowl until sugar dissolves.
2. Boil shirataki noodles in a small saucepan for 5 minutes. Drain noodles and set aside.
3. Place sliced vegetables of your choice (up to 5 cups) in a skillet. Add 2 cups sukiyaki sauce. Cook over high heat until it starts to boil. Arrange meat on top and then decrease heat to medium. Pour eggs on top. Cover pan and simmer for 90 seconds, or until eggs are cooked evenly. If liquid runs out, add 1 more cup sauce.
4. Place 2 cups rice in each bowl. Pour sukiyaki over rice. Garnish with noodles, more fresh vegetables, and 1 tablespoon sauce. Serves 4.
