Hey Young Chefs!

I hope you enjoy this video of me demonstrating “Fresh from the Garden Salsa” from my cookbook, Eliana Cooks! Recipes for Creative Kids. Here is the recipe!

Fresh from the Garden Salsa
3 medium tomatoes, diced
2 tbsp. onion, finely chopped
1 tbsp. cilantro, finely chopped
1 clove garlic, minced (½ tsp.)
1 tsp. lime juice
½ tsp. chopped jalapeños from jar
½ tsp. cumin
¼ tsp. salt

Directions
Mix all ingredients in bowl for a chunky salsa. If you prefer smooth salsa, blend in food processor.

Cool kids cook and get creative in the kitchen!

Bon Appetit, Kid Chef Eliana

11-25-10 Eliana and Abuela on a pedicab in Cozumel

Hey Young Chefs!

On our last excursion day, we docked in Cozumel, Mexico. Cozumel is an island and the water there is so pretty.

11-25-10 Entering the last port - Cozumel, Mexico!

You would never catch me on a gator like this in Louisiana! LOL

11-25-10 Eliana tames a giant gator in Cozumel, Mexico

We went to San Francisco Beach Resort to have fun sunning and swimming in the clear Caribbean water.

11-25-10 Welcome to San Francisco Beach Resort!

The beach was so pretty – white sands and turquoise water!

11-25-10 Playa bella at the San Francisco Beach Resort in Cozumel, Mexico

On the beach, we saw a man with a squirrel monkey. He told my mom that it was from Panama and it was rescued and rehabilitated. It ate monkey food off the top of my mom’s head! hahaha

11-25-10 A squirrel monkey, rescued and rehabilitated

For lunch, I had tasty chicken quesadillas. Delicioso!

11-25-10 Kid Chef Eliana eats chicken quesadillas. Que delicioso!

After sunning and swimming all day, we went back to the ship. It was Thanksgiving and there was a Saints game on!

11-25-10 Headed back to the ship after a full day of sun, sand, surf and shopping in Cozumel

The Saints won against Dallas…

11-25-10 The Saints won the Saints v. Dallas game on Thanksgiving and Saints fans rocked the boat!

… and we had a wonderful Thanksgiving dinner on the ship!

11-25-10 Elegant Eliana at Thanksgiving dinner

It was sad to leave our last port but I am so inspired by the food, the culture, and the memories!

11-26-10 Smile for the family Christmas picture!

Cool kids cook and cruise!

Bon Appetit, Kid Chef Eliana

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

Hey Young Chefs!

Bienvenidos! Welcome! I recently came back from vacation in Cancun, Mexico and was inspired to create a Mexican dish. In this video, I make chicken tostadas. Here is the recipe:

Mexican Chicken Tostada

Chicken Tostadas

Ingredients:

Corn tortillas (you can crisp them in the oven beforehand by baking them at 400 degrees for 10 minutes)
3 cups shredded chicken (Tip: Buy roasted chicken from grocery store and shred with fingers)
1 can of mild Rotel (diced tomatoes & green chiles)
1 can of refried beans
Grated Mexican blend cheese
2 c. chopped lettuce
1 c. diced tomatoes
1/2 c. salsa

Directions:

Spread refried beans on corn tortillas, about 1 heaping tbsp. per tortilla. Mix can Rotel with shredded chicken. Spoon mixture on top of refried beans. Sprinkle cheese on top. Bake in 400 degree oven for 10 minutes. After tostada has cooled a little, top with lettuce, tomatoes & salsa. Makes 12 tostadas. Optional: You can also top with sour cream and guacamole! Ole!

Cool kids cook and get creative in the kitchen.

Bon Appetit! Eliana

Hey Young Chefs!

Here is a short video clip about my vacation to Mexico. This was filmed in Tulum, the site of Mayan Ruins.

Cool kids cook and have great adventures!

Bon Appetit, Eliana