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Kid Food: Rachael Ray's Top 30 30-Minute Meals
By Rachael Ray
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About this ebook
Rachael guarantees, Yes, your kids will eat it! These Top 30 kid-friendly meals, a collection of her greatest hits, will have the whole family asking for seconds. Break the weeknight routine with hassle-free cooking and delicious results.
Author
Rachael Ray
Rachael Ray is a New York Times bestselling author of more than twenty cookbooks. She is the host of the Food Network’s 30 Minute Meals and Rachael Ray’s Kids Cook-Off, as well as the Cooking Channel’s and the Food Network’s Week in a Day. She is also the star of the syndicated talk show Rachael Ray; founder and editorial director of her own lifestyle magazine, Every Day with Rachael Ray; and founder of the Yum-o! organization.
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Book preview
Kid Food - Rachael Ray
DILLY OF A QUESADILLA
SERVE with GREEN SALAD
makes 4 servings
DILLY of a QUESADILLA
Salsa:
6 firm plum tomatoes, diced
1/4 medium white onion, chopped fine
A palmful cilantro leaves, finely chopped
1 serrano pepper, seeded and minced (see Note)
Coarse salt, to taste
2 pieces boneless, skinless chicken breasts
1/2 pound chorizo (Spanish smoked sausage), or substitute andouille, linguica, or spicy kielbasa
1 tablespoon smoky barbecue sauce
8 large flour tortillas
12 ounces shredded Mexican cheese blend (see Note)
Combine all salsa ingredients.
Heat griddle or nonstick skillet to high. Cook chicken and chorizo for 4 minutes on each side. Remove from heat. Dice chorizo and chicken.
In a small bowl, coat the chicken with barbecue sauce.
Wipe off griddle and return to medium-high heat. Blister each tortilla for 30 seconds on the first side, then flip. Place a little chicken, chorizo and cheese on 1/2 of the tortilla’s surface. Fold the other half over the top of the filling. Press down with a spatula. Flip the quesadilla over and cook for another 30 seconds. Remove.
Cut each quesadilla into 4 wedges and top with a sprinkle of salsa. Repeat. Each quesadilla should be on the grill for only 2 minutes or so. Serve with green salad on the side. Makes 8 quesadillas.
Note: Serranos look like tiny jalapenos and are widely available in produce sections.
Note: Asadero, Monterey Jack, and cheddars. Available in the dairy aisle of your market.
PIZZA with CHICKEN, SUN-DRIED TOMATOES & BROCCOLI aka THE ONLY PIZZA YOU’LL EVER WANT
CHEESY POPCORN
makes 4 servings
PIZZA with Chicken, Sun-Dried Tomatoes & Broccoli
Crust:
1 package (16 ounces) pizza dough, at room temperature
2 teaspoons extra-virgin olive oil
2 tablespoons grated Parmigiano Reggiano or Parmesan cheese
Toppings:
1/3 pound trimmed broccoli, about 1/3 head
1 tablespoon extra-virgin olive oil
3 cloves garlic, cracked
1/3 pound chicken breast (cut for stir fry) or chicken tenders
Salt and freshly ground black pepper, to taste
1 cup part-skim ricotta cheese
10 sun-dried tomatoes in oil, drained and sliced
1 cup shredded mozzarella cheese
12 to 15 leaves fresh basil, torn or stacked and thinly sliced
Preheat oven to 500°F.
On a 12-inch nonstick pizza pan, stretch out the dough and form the crust. Drizzle 2 teaspoons olive oil onto crust and spread with a pastry brush to the edges. Sprinkle with Parmigiano Reggiano or Parmesan cheese.
In a small covered saucepan, bring 2 inches water to a boil. Separate broccoli tops into florets; discard lower stalks or reserve for a soup. Salt water and
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