Carnival Cruise Day 1 at Sea-Saturday, November 20, 2010

11-20-10 On board the Carnival Triumph with our Sign & Sail Cards

Hey Young Chefs!

During the Thanksgiving holiday week I went on a Carnival Cruise to Belize, Honduras, and Mexico! It was exciting. I ate a lot of tasty food, had some thrilling adventures, and had the time of my life. (Sing Fergie!) LOL

11-20-10 Taking a picture before we set sail, with New Orleans as our backdrop

We were on the Carnival Triumph. It was my first time on a cruise ship. Boy, was it BIG. On the Lido Deck (Floor 9), there was a humongous screen for an outdoor theater; 4 swimming pools and 5 Jacuzzi tubs; a basketball court; and a putt putt golf course.

11-20-10 Paw Paw enjoys putt putt golf with my cousins, Ashlynn & Camrynn on the top deck of the ship

The view from the top deck was amazing. Here is a picture of the city of New Orleans. Pretty!

11-20-10 A picture of the city of New Orleans from the aft of the top deck of the Carnival Triumph

After the ship set sail, we had dinner and then we went to a family dance party at the Hollywood Dance Club. We even learned a new dance called “The Wobble.” It’s so much fun!

11-20-10 My mom, my cousins and I dance at a family dance party in the Hollywood Dance Club. We learned a new dance called the Wobble!

It was a fun ending to a great first day on the Carnival Triumph. More to come!

Cool Kids Cook and Cruise!

Bon Appetit, Kid Chef Eliana

Chicken Tortilla Soup – Wednesday, October 8, 2008

Hey Young Chefs!

Today, Mommy and I made her yum! yum! Chicken Tortilla Soup. We boiled the left-over left-over carcass (chicken bones) from the 40 Clove Garlic Roasted Chicken to make the chicken stock. Above, I am cooking 2 lbs. of chicken breast to add to the soup. This recipe only takes 30 minutes. It’s super simple and delicioso!

Chicken Tortilla Soup
Ingredients:
2 lbs. chicken breast, cubed and cooked with Mexican seasoning
4 c. chicken stock
1 14.5 oz. can diced or stewed tomatoes
1 10 oz. can mild Rotel tomatoes
1 14.5 oz. can corn
1 tbsp. minced garlic
1 tsp. cumin

Directions:
Combine all ingredients in a large sauce pot. Cook for 20 minutes over medium heat. Place 1/2 c. shredded cheddar or Mexican blend cheese in small bowl. Pour soup over top. Garnish with a handful of crushed tortilla chips. Finish with a sprinkle of shredded cheese.

Remember cool kids cook so get creative en la cocina (in the kitchen)!

Bon Appetit, Eliana