My ten year old daughter, Mia, has been taking a kid’s culinary course this summer and has absolutely loved it. Every week she comes home with another recipe that she is eager to make for her father and me. I asked her to pull together her two favorite recipes that she has made in class and, together, we tweaked them to make them extra special and extra delicious!
Chocolate Potato Chip Cookies
If you are fan of salty and sweet, you are going to love Mia’s Chocolate Potato Chip Cookies. They combine her two favorite treats and they taste amazing. These cookies are so easy, your kids can make them all by themselves! Just watch Mia make them here:
Italian Parmesan Chicken Fingers
A perfect weeknight kid’s meal that you won’t hate eating either, these parmesan crusted chicken strips are sure to become a weekly favorite in your household.
Ingredients (Serves 4):
- 3 boneless skinless chicken breast halves (about 1-1/4 lbs)
- 1/2 cup olive oil mayonnaise
- 1 tablespoon Gourmet Garden Garlic Stir In Paste
- 1/3 cup grated parmesan cheese
- 1/3 cup Italian seasoned dry bread crumbs
- pam cooking spray
- salt and pepper, to taste
To start, mix together your mayonnaise and about a tablespoon of chunky garlic paste in a shallow plate.
In a separate plate combine the Italian bread crumbs and parmesan cheese.
Carefully (and with adult supervision) cut your chicken breasts into 1″ thick strips. You can also leave them whole, just make sure to adjust your cooking time.
Coat each chicken strip in a thin layer of the mayonnaise mixture than roll in the cheese and bread crumbs until you have an even coat on all sides.
Mia’s class baked their chicken fingers in the oven, but I just got a cool, new toy and was too excited about it not to use it! It is a Paula Dean Air Fryer and it makes the most beautiful, crispy “fried” foods with little oil or fat needed.
Spray your basket down with pam cooking spray and lay the chicken fingers out in an even layer. Coat with one more layer of cooking spray, to get the tops nice and crispy. If using the oven, do the same thing with a baking sheet. Sprinkle salt and pepper on top of your chicken and they are ready to cook!
Pop your basket into your air fryer at 400 degrees for 20 minutes, flipping half way through to enable an even crispness on both sides. Or, place your pan into an oven preheated to 400 degrees and do the same
These super tasty, handheld, kid friendly treats are perfect just the way they are or dipped in a myriad of condiments. I like mine in marinara sauce but you can also use dijon mustard, ranch, barbecue sauce, or whatever suits your fancy!
YUM!
Italian Parmesan Chicken Fingers
Ingredients (Serves 4):
- 3 boneless skinless chicken breast halves (about 1-1/4 lbs)
- 1/2 cup olive oil mayonnaise
- 1 tablespoon Gourmet Garden Garlic Stir In Paste
- 1/3 cup grated parmesan cheese
- 1/3 cup Italian seasoned dry bread crumbs
- pam cooking spray
- salt and pepper, to taste
Directions:
Preheat your oven or air fryer to 400 degrees. Carefully cut your chicken breasts into one inch strips and set aside. Combine mayonnaise and garlic in a shallow plate and the parmesan and bread crumbs in another plate. Coat each chicken strip in an even layer of the mayonnaise mixture, then the cheese and bread crumbs mixture. Arrange your chicken strips on a pan or in the air fryer basket that has been coated with cooking spray. Spray the tops of chicken strips with another layer of cooking spray and sprinkle with salt and pepper to taste. Pop into oven or air fryer for 20 minutes, flipping half way through. Serve with condiment of choice
Chocolate Potato Chip Cookies
Ingredients:
- 1 stick unsalted butter, softened and cut into small cubes
- 1/2 cup brown sugar
- 1/2 cup white sugar
- 1 large egg
- 1/2 teaspoon vanilla
- 1 1/4 cups white flour
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1 cup sea salt kettle chips
- 3/4 cup chocolate chips
Directions:
Preheat oven to 350 degrees. Cream together butter, white sugar, and brown sugar until light and fluffy. Mix in eggs, vanilla, baking soda, salt, and flour on low until just combined. Add potato chips and chocolate chips and stir, slowly, to not break up the chips. Wrap the dough in plastic wrap and refrigerate for one hour. Roll dough into 1″ balls and place onto a non-stick cookie sheet or sheet sprayed with cooking spray. Bake for 11 minutes or until the edges of cookies are brown. Stuff your face and enjoy!
