12-10-11 Kid Chef Eliana demonstrates 2X2 Chicken Fajita Soup from her cookbook

Hey Young Chefs!

This past Saturday, I had a cooking demonstration and book signing at Barnes & Noble in Metairie, Louisiana. I demonstrated by 2X2 Chicken Fajita Soup from my cookbook, Eliana Cooks! Recipes for Creative Kids.

12-10-11 Kid Chef Eliana pours cumin into her soup

When I served my soup, everyone said it tasted “delicioso!” Some people even lined up for seconds and thirds! Even kids who are normally picky, loved it! I met a sweet 15 year old girl named Savannah. She bought my cookbook and said that she is going to try several of my recipes. Yay, Savannah!

12-10-11 Kid Chef Eliana takes a picture with fan, Savannah

This recipe is called 2X2 Chicken Fajita Soup because the amounts of each ingredient equals 2. For example, 2 cups, 2 tablespoons, 2 cans, etc. It’s a super simple recipe that takes 20 minutes to cook. It’s great for kids and college kids, and perfect as a weeknight meal for busy moms. Here is the recipe:

2X2 Chicken Fajita Soup

Ingredients
2 qts. water
2 pkts. taco seasoning
2 cans corn, drained
2 cans sliced new potatoes, drained
2 c. Fajita, Southwest or Mesquite chicken strips
2 tbsp. cumin
2 tbsp. garlic salt
2 cups fresh salsa (I like to use my “Fresh from the Garden Salsa” recipe)

Directions
Combine all ingredients in a large sauce pot over medium heat. Cook for 20 minutes. Optional: Top with cheese and serve with tortilla chips. Serves 8 to 12.

Cool kids Cook and Get Creative in the Kitchen!
Bon Appetit, Kid Chef Eliana

Hey Young Chefs!

Here is the video of me cooking shrimp etouffee’ at the New Orleans Seafood Festival. The recipe is on my previous blog post.

Cool Kids Cook and Get Creative in the Kitchen!

Bon Appetit, Kid Chef Eliana

9-11-11 Kid Chef Eliana prepares to demonstrate her shrimp etoufee at the New Orleans Seafood Festival

Hey Young Chefs!

Today, I did a cooking demonstration at the New Orleans Seafood Festival. I cooked up some tasty shrimp étouffée.

9-10-11 Kid Chef Eliana shops at Becnel's Farmer's Market in Belle Chasse for fresh produce for her cooking demo at the New Orleans Seafood Festival

But my recipe started yesterday at Becnel’s Farmers Market in Belle Chasse, Louisiana, where I bought bell peppers, onions, and tomatoes. I used the tomatoes to make a rich, homemade tomato sauce. Inside the sauce, I had bell peppers, onions, celery, carrots, Cabernet wine, and carmelized honey. I took the sauce to the festival for my etoufee’. Good food starts with fresh, local ingredients.

9-11-11 Kid Chef Eliana pours cornstarch into her shrimp etoufee at the New Orleans Seafood Festival

Did you know that etoufee’ comes from the French word, etoufer, which means to “smother?” I smothered Louisiana shrimp in that delicious homemade tomato sauce, trinity (bell peppers, onions, and celery), green onions, heavy cream, and white wine. To thicken the sauce, I added cornstarch instead the traditional roux (a cooked mixture of flour and oil or flour and butter used to thicken sauces and stews). The shrimp was added and cooked for a few minutes, until they turned pink and plump.

9-10-11 On the big screen, Kid Chef Eliana plates her shrimp etoufee

I plated my shrimp étouffée with Cajun Country rice. Cajun Country was a big sponsor of the festival and I enjoyed meeting Mr. Robert Trahan, whose father founded Cajun Country Rice in Crowley, Louisiana. I was invited to take a tour of the facility. We passed out samples to the crowd and everyone loved the étouffée.

9-11-11 Kid Chef Eliana signs her cookbook for fans at the New Orleans Seafood Festival

After my demo, I signed my cookbooks for fans. There was even a line waiting for me. I had a great time with Mr. Greg Reggio as the emcee and hope to come back to the festival next year! Thank you so much, Mr. Greg!

Here is my recipe:

Eliana’s Shrimp Etouffée

Ingredients:
2 tbsp. butter
1 lb. Louisiana shrimp
About 5 stems of green onions
1c. of trinity (a precut mix of bell peppers, onions, and celery)
8oz. tomato sauce
1/2 c. heavy cream
1/2 c. water or shrimp stock
1/4 c. white wine
1 tbsp corn starch for thickening
1 tbsp water
2 tsp of Adobo seasoning (found in Latin section of super market)
1tsp. Cajun seasoning

Directions:
Melt the butter in a pan on medium heat. After butter is melted, add trinity, green onions, tomato sauce, white wine, Cajun seasoning, & Adobo. Next, pour in heavy cream and water. Stir for a while. After a few minutes, add shrimp. Mix corn starch & 2 tbsp of water together in a cup. While stirring, pour in corn starch a little at a time. The étouffée is ready when it starts to bubble and shrimp is pink and plump. Serve étouffée on a bed of rice. Enjoy!

9-10-11 Kid Chef Eliana takes a photo with a fan at the New Orleans Seafood Festival

Cool Kids Cook and Make Shrimp Etouffée!

Bon Appetit, Kid Chef Eliana

Chef John Besh and Kid Chef Eliana at the New Orleans Seafood Festival

Hey Young Chefs!

On Friday, I had the honor of being the special guest of Chef John Besh. He is a celebrity chef from New Orleans with several restaurants: August, John Besh’s Streakhouse, La Provence, Domenica, The American Sector, and The Soda Shop at the WWII Museum. He is a cookbook author, has on the Food Network many times, and has his own national PBS TV show, Chef John Besh’s New Orleans.

9-9-11 Kid Chef Eliana, Chef John Besh and Emcee Greg Reggio at the New Orleans Seafood Festival

Chef John Besh cooked Oyster Stew with help from his executive chef at August, Michael Gulotta. Greg Reggio, owner of Zea Restaurants, was the emcee for the event.

9-9-11 Kid Chef Eliana demonstrates her pineapple shrimp salsa at the New Orleans Seafood Festival

I made my pineapple shrimp salsa. I was inspired to create this dish because of a summer trip to Hawaii, where I tasted the best pineapple ever. I used my Ninja to blend the salsa ingredients and Chef Besh had never seen one before!

9-9-11 Kid Chef Eliana plates her pineapple shrimp salsa

After blending my tomatoes, onions, cilantro, garlic, lime juice, spices and pineapple, I folded in the chopped sauteed shrimp, which was cooked in extra virgin olive oil, trinity paste (bell peppers, onion, celery, garlic, olive oil, salt, and pepper blended), pineapple juice, salt pepper, and Sabor, my own all-purpose spice blend. I plated the pineapple shrimp salsa in margarita glasses garnished with tortilla chips and cilantro.

I had a wonderful time with Chef Besh. He was so nice. Unfortunately, we were so busy that I didn’t get to taste his oyster stew. But Chef Michael Gulotta invited me to dine at August! A special thank you to Mr. Greg Reggio, who invited me to the festival!

Here is the recipe:

Shrimp Pineapple Salsa

3 medium tomatoes, diced
2 tbsp. onion, finely chopped
1 tbsp. cilantro, finely chopped
1 clove garlic, minced (½ tsp.)
½ tsp. chopped jalapeños
1 c. pineapple chunks
1 tsp. lime juice
½ tsp. cumin
¼ tsp. salt
1 lb. of sauteed Louisiana shrimp

Mix all ingredients in food processor, except shrimp. Fold in sauteed shrimp. Serve with tortilla chips or fresh raw veggies.

Cool Kids Cook and Make Pineapple Shrimp Salsa!

Bon Appetit, Kid Chef Eliana

7-23-11 Kid Chef Eliana shows her Perfect Pesto Pasta at the Southern Food and Beverage Museum

Hey Young Chefs!

On Saturday I had a cooking demo at SOFAB. I made Perfect Pesto, Perfect Pesto Pasta, Perfect Pesto Cream Cheese Dip, and Sparkling Pomegranate Punch. I made everything with pesto to show how many different kinds of dishes you can create. Pesto is very versatile.

Everybody raved over the Perfect Pesto Cream Cheese Dip! The Perfect Pesto Pasta was all gone too. Here is a picture of me chopping herbs for my chicken.

7-23-11 Kid Chef Eliana chops herbs for her Italian marinated chicken

I had an awesome time at SOFAB! I am so glad everyone liked my food.

Cool Kids Cook and Go to SOFAB!

Bon Appetit, Kid Chef Eliana

7-22-11 Kid Chef Eliana in the WWL-TV Studio Kitchen

Hey Young Chefs!

On Friday I made an appearance on WWL-TV Morning Show with Sally-Ann Roberts and Eric Paulsen! It was so cool being on WWL. I cooked three different dishes and a drink. I made my Devil’s Food Monster Muffins, Baked Scotch Eggs, and Garlic Cumin Potatoes. As a drink I made Sparkling Pomegranate Punch. If you’re wondering what Scotch Eggs are they are hardboiled eggs encased in sausage, breaded in bread crumbs, and deep fried. My Scotch Eggs are baked and made out of turkey sausage. That way it’s healthier.

7-22-11 Kid Chef Eliana with Sally-Ann Roberts and Eric Paulsen at WWL-TV

Ms.Sally-Ann and Mr.Eric were so nice! Mr.Eric even tweeted ” you are going to be a rock star in the culinary world”. That is so cool! Here is the link to the segment on WWL-TV.

When the show was over, the crew raced to the kitchen to eat! They loved the food.

7-22-11 The camera is on Kid Chef Eliana in the WWL-TV Studio Kitchen

I had a blast at WWL-TV! Everyone is amazing there.

Cool Kids Cook and Get Creative in the Kitchen!

Bon Appetit, Kid Chef Eliana

7-9-11 I sing my song to the audience

Hey Young Chefs!

Yesterday I had a cooking demonstration and book signing at Cherry Books in Thibodeaux, LA. Before I start the demo, I sing my song “Cool Kids Cook” to the audience.

Then I cut the tomatoes.

7-9-11 I cut the tomatoes for my salsa

After I added more ingredients to the Ninja, I poured in the salt.

7-9-11 I pour salt into the blender

Next, I served “Fresh from the Garden Salsa” to everybody. They ate ALL of the salsa. I’m glad they liked it!

Finally, I signed my cookbooks. I took take a picture with two of my fans.

7-9-11 My two fans take a picture with me.

I had an awesome time at Cherry Books! Everyone was so nice.

Cool Kids Cook and Go to Cherry Books!

Bon Appetit, Kid Chef Eliana

6-29-11 Kid Chef Eliana prepares for her cooking class at Camp Girl Power

Hey Young Chefs!

Yesterday, I taught 3 cooking classes at Camp Girl Power in Destrehan, Louisiana.

In this picture I prepared my food for the cooking class at the camp. Then I was asked to appear on stage to answer questions from the girls. I also sang my song, “Cool Kids Cook”.

6-29-11 Kid Chef Eliana performs and answers questions at Camp Girl Power

Next, we went to the kitchen to make “Fresh from the Garden Salsa” from my cookbook, Eliana Cooks! Recipes for Creative Kids. Here, the girls are sweeping their cilantro that they chopped, into the blender.

6-29-11 Girls sweep cilantro into the blender for their salsa

After we blended all of our ingredients, it was time to taste the salsa. The girls were in LOVE with it. I tried everyone’s salsa. They did a great job and all of their salsas were delicious.

6-29-11 Girls eat their tasty salsa creation

Tons of fun!

Cool Kids Cook and Eat Salsa!

Bon Appetit, Kid Chef Eliana

6-19-11 (L-R) Ashlynn, Camrynn, Jasmynn, Me, and Josie

Hey Young Chefs!

On Father’s Day, I had my Cupcake Cutie Birthday Bash! It was so fun! First, we made cupcake tacos. Cupcake tacos are made with a small tortilla inside a ramekin baked at 400 degrees for 7 minutes. When cooled, you add the lettuce, cheese, and ground meat. On top, you pipe sour cream to make it look frosting. Sprinkle cheese. Add a grape tomato as a cherry. Isn’t it cute?!

6-19-11 A cupcake taco

After we ate our cupcake tacos, we made Strawberry Shortcake Cupcakes with a Strawberry Cream Cheese Frosting. I used fresh strawberries. Yum!

6-19-11 We made Strawberry Shortcake Cupcakes with a Strawberry Cream Cheese Frosting

Then, it was present time. My best gift was my new cupcake cutie room!!! Everything is cupcakes!

6-19-11 My new cupcake room!!!

Another one of my presents was a Susan Spicer cookbook from my mom and dad!!!

6-19-11 A Susan Spicer cookbook!!!

Next, we had a cupcake collage contest. We had to tear pieces of construction paper up to make the cupcake. We only had 20 minutes to finish. It sounds like a lot of time, but it’s not. It was hard.

6-19-11 Everyone holding up their cute cupcake collage

We all voted who won 1st, 2nd, and 3rd. I got every vote except mine. Can’t vote for yourself. I won 1st place, Camrynn won 2nd place, and Josie won 3rd place! We got some pretty cool prizes.

6-19-11 Me, 1st Place, Camrynn, 2nd Place, Josie, 3rd Place

Then, we all created chef hats! ( If you want to know how to make them, I blogged it in an earlier post.)

6-19-11 We all created chef hats

Finally, we decorated plain canvas bags with fabric paint. We all designed our own cupcake on our bags. Here are the different bags.

6-19-11 Look at our creative cupcake bags

After that, we all went to bed. But, whoever was the first to fall asleep was going to get creamed. I creamed Ashlynn. She didn’t even notice. I forgot to take a picture. Sorry.

I had a blast at my party. And so did everyone else.

Cool Kids Cook and Eat Cupcakes!

Bon Appetit, Kid Chef Eliana

6-17-11 The SOFAB Summer Camp young chefs

Hey Young Chefs!

On Friday, I demonstrated my Fresh from the Garden Salsa for a group of summer campers. Here I am talking to them about what will go into the salsa and what these ingredients are.

6-17-11 Kid Chef Eliana demonstrates Fresh from the Garden Salsa at the Southern Food and Beverage Museum in New Orleans

After I finished making my regular salsa, I made a pineapple salsa, inspired by my recent trip to Hawaii, that everyone raved about. It was so good.

6-17-11 Kid Chef Eliana demonstrates puts lime juice into her blender

When I finished, I signed autographs for the campers. They were so amazed that I had my own cookbook.

6-17-11 Kid Chef Eliana signs autographs at SOFAB

The campers said that they never would have thought to put pineapple in salsa. Did you know that tomato is a fruit? It grows like a fruit, but people treat it like a veggie. I had such a great time talking to the campers.

Here is a cool picture of me with some mardi gras bead art done by elementary school students at a local school. Wow!

6-17-11 Kid Chef Eliana with a giant king cake made out of mardi gras beads!

Cool Kids Cook and Make Salsa!

Bon Appetit, Kid Chef Eliana