I couldn’t say no when a peer from high school asked me to volunteer at the Boys & Girls club. I’d been looking into doing cooking lessons & cooking with teens sounded like a great start. Thursday came & as I was driving I was a little bit nervous – teens just aren’t the same as when I went to school, plus the tornado sirens started going off as I was driving. ANYBODY that knows me, knows that severe weather & tornados are not my cup of tea. I walked into the center & there were parents trying to pick up kids, some children were in the tornado shelter, the phones & walkie-talkies were going off, & I started to wonder if I should just come back & try again the next week. I’m so glad I didn’t, because these kids are AWESOME!!!
Week 1, I taught them how to make French toast w/ a berry compote. Now the children thought that I was going to do all of the cooking & they were just going to watch, but boy were they wrong – I gave directions and supervised. They did it all & they really enjoyed doing so.
1 lb of Strawberries
1 pint of Blackberries
1 pint of Blueberries
1/2 cup Sugar (you can use less if you’d like – don’t listen to everything I say)
1 teaspoon Lemon zest
- Combine all ingredients in a pot and turn the heat on low.
- Cook until the fruit partially breaks down and makes a syrup. (may need to add water if it’s too thick)
- THAT’S IT! All done
For my French toast I don’t really have an exact recipe, so read my method & make it happen. Use a thick bread like Texas toast, or get your hands on some challah or brioche. Use about 5 large eggs, about 1 1/2 – 2 cups of milk or heavy cream, some cinnamon, some sugar, a pinch of salt (listen to me on this), a splash of good vanilla extract, & if you’d like try some orange zest. Mix it all up – excluding the bread.
Saturate your bread in the mixture & cook until done in a hot pan or a griddle on 350 degrees.
Serve w/ some flavored butter (lemon would be awesome), or powder sugar, or the berry compote, or be glutinous like me & serve it w/ all three – YOLO!
I was asked, by the kids (oh! I think they like me), to come back & make lemon pepper chicken. I am pescatarian but don’t get it twisted, I can still cook meat! My sister has a great method, with her permission, I borrowed it.
Do It The Dixie Way (see sis, shouted you out!):
- Cook the chicken – naked. No seasoning, no nothing! Just put it in a little hot oil, if using a skillet, or drop it right in your heated deep fryer.
- Once your chicken is thoroughly cooked (please don’t serve medium well chicken), you want to toss it around in your lemon pepper mix.
- Your lemon pepper mix should consist of olive oil (the good fat) & lemon pepper seasoning. (Just as I told the kids, be sure to taste your lemon pepper seasoning, they are not all made the same. Some can already have salt, some may not – you better trust me on this one). Add additional salt or pepper as needed.
We will be making s’mores, so I will have my marshmallow recipe up after that class.
-Enjoy. All. Things.