FNCCC Week 19 - Guy Feiri

This week's featured chef is Guy Fieri, host of Diners, Drive-Ins and Dives, Guy's Big Bite, and Ultimate Recipe Showdown. He has some great recipes. I chose the Pan-Fried Catfish Sandwich with Chipotle-Lime Slaw. The fish was very tasty and moist but I'm not sure if it was good enough that I would do it exactly the same next time. It had a great crunch without any oil. I didn't make mine into a sandwich. The slaw was fantastic. Spicy! I couldn't wait to eat it for lunch the next day. I dig chipotle. I had to make the kids grilled cheese.

Pan-Fried Catfish Sandwich with Chipotle-Lime Slaw
Recipe courtesy Guy Fieri

Ingredients
For the fish:
1 cup all-purpose flour
1 1/2 tablespoons chili powder
3 teaspoons freshly cracked black pepper, divided
1/2 cup dark beer
3/4 cup whole-grain or stone-ground mustard
2 cups panko bread crumbs
1 tablespoon granulated garlic
1 tablespoon paprika
1 teaspoon kosher salt
1 pound catfish fillets (cut into 4 pieces) - I used tilapia instead

For the slaw:
1/2 cup mayonnaise
1/2 cup sour cream
2 limes, zested and juiced
1 tablespoon chipotle in adobo
1/2 teaspoon granulated sugar
2 tablespoons white vinegar
Kosher salt and freshly cracked black pepper
1/2 head green cabbage, thinly shredded
1/4 red onion, thinly sliced
1/2 red bell pepper, diced
3 scallions, thinly sliced
1/4 cup fresh cilantro leaves
2 tablespoons unsalted butter, room temperature - didn't use
4 Cuban rolls, split lengthwise - didn't make into sandwiches
1 cup canola oil - I baked mine so didn't use this

Directions
Preheat the oven to 350 degrees F.
Combine the flour, the chili powder and 1 teaspoon of the pepper in a shallow dish. Combine the beer and mustard in a separate shallow dish (there was way too much of this). Mix the panko, granulated garlic, paprika, salt and remaining pepper into a third shallow dish.

Dredge the fish in the flour mixture and then the beer and mustard and lastly in the panko mixture. Arrange the fish on a sheet pan, lined with a cooling rack (I did not use a cooling rack and it turned out perfectly crispy), and refrigerate until ready to cook.

For the slaw: In a large bowl, whisk together the mayonnaise, sour cream, lime zest and juice, chipotle, sugar, vinegar and salt and pepper, to taste. Fold in the cabbage, onion, bell peppers, scallions, and cilantro and adjust the seasoning, if necessary. Refrigerate.
Spread the butter on inside of rolls and arrange, crust side down, on a rack in the oven to toast while fish cooks.

Heat 1 cup oil in a cast iron or heavy bottom skillet over medium-high heat. Carefully add the fish, cooking on both sides until the coating turns golden brown, about 2 to 3 minutes. Remove to a cooling rack to drain. Keep warm in the oven, if necessary. (Didn't do this step, as I baked it)

Cook's Note for an alternate method: Prepare fish as above, but arrange on a sheet pan lined with a baking rack (no baking rack, just put it right on the pan and flipped half way through). Put the fish into the hot oven and bake until cooked through, 15 to 18 minutes. Briefly broil both sides of fillets to get a good crisp coating. (I didn't broil it either and mine was super crispy)

To make each sandwich, arrange a piece of fish on the bottom half of the rolls and top with the slaw. Cover with another piece of bread and serve.

So what did you make this week? Can't wait to see what you choose!

FNCCC #18 - Giada De Laurentiis

This week's chef in the Food Network's Chefs cooking Challenge is Giada De Laurentiis. It was hard to pick just one recipe but I found a winner!

I have been grilling eggplant (and every other veggie) for a few months now. By itself, it's awesome. In this salad, it's guest worthy. And lunch worthy. And snack worthy. You get it. YUM!

Grilled eggplant is very flavorful with only evoo, salt and pepper. Pair it with creamy goat cheese, fresh basil and the bite of the balsamic vinegar - it's a little piece of heaven. Try it if you like these flavors! You will not be disappointed.

Grilled Eggplant and Goat Cheese Salad
Recipe courtesy Giada De Laurentiis

Ingredients
3 tablespoons olive oil
7 Japanese eggplant, ends trimmed, cut into 1-inch wide slices
1/2 cup toasted pine nuts (couldn't find these anywhere - they moved them at my grocery store)
3 ounces goat cheese, crumbled
1/3 cup basil, thinly sliced
2 tablespoons chopped mint
3 tablespoons extra-virgin olive oil
3 tablespoons balsamic vinegar
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Directions
Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Drizzle the olive oil over the slices of eggplant and toss to coat. Grill the eggplants until tender and grill marks appear, about 3 to 4 minutes per side (it took a lot longer than this to get it done like I like it).
Place the eggplants side-by-side on a serving platter. Sprinkle with the pine nuts, goat cheese, basil, and mint. Drizzle with extra-virgin olive oil, balsamic vinegar, salt, and pepper.

So what did you make? I bet there were a lot of winners this week! Link to MckLinky below to share yours.

Tempt My Tummy Peanut Butter Crumb Cake

My new favorite dessert cookbook is Fearless Baking by Elinor Klivans. I will be baking my way through it in the coming months (years, yes, there are that many good recipes). I discovered it at the library but found it on half.com for 0.19 cents! Bonus :)

The Peanut Butter Crumb Cake is just the right amount of peanut butter (not overly so) and just the right amount of sweet. The crumb topping is perfect! The cake freezes nicely and is very moist when thawed (to freeze: when completely cooled, wrap tightly in plastic wrap, then in foil). The picture I have here is a square that had been frozen. The crumb topping is a little smooshed, but no less delicious. You probably have everything on hand, so go make your peanut butter lovers happy today!

Peanut Butter Crumb Cake

by Elinor Klivans

2 large eggs

2 1/2 cups unbleached all-purpose flour

2 cups packed light brown sugar

1/2 t salt

5 tablespoons soft, unsalted butter cut into pieces (for some reason I only put in 4 and it turned out just fine)

1/2 cup chunky peanut butter (I used creamy)

1 cup buttermilk (or 1 cup milk with 1 teaspoon lemon juice, left alone for 5 minutes)

1 t vanilla extract

1 t baking soda

1 t water

Position the oven rack in the middle of the over and preheat to 350 degrees. Butter or spray a 13x9x2 baking pan.

Beat the eggs in a small bowl and set aside.

Put the flour, brown sugar, and salt in a large bowl and beat with an electric mixer on low (of course you can do it by hand or use a stand mixer like I did). Add the butter and peanut butter and continue beating until a mealy mixture with some large crumbs forms, about 1 minute. Remove 2/3 cup of the mixture and set aside for crumb topping. Add the buttermilk, eggs, and vanilla and beat until blended and a thick batter forms. The batter will have a few lumps. Stir the baking soda and water together in a small bowl until dissolved and add to the batter, mixing just until it is blended. Transfer the batter to the prepared pan. Sprinkle the reserved crumb mixture evenly over top.

Bake for about 30 minutes, just until a toothpick inserted into the center comes out clean.

Go check out other Tempt My Tummy recipes at Blessed With Grace!

FNCCC #17 - George Duran - Turkey Quesadillas

After seeing George Duran's recipe for Fried Cookie Dough, I was a little hesitant to dive into the rest but was pleasantly surprised and book marked several recipes I want to try. He had some great stuff! I wish I had seen the Sand Art Brownie gifts before Christmas. I now need to remember this for Teacher Appreciation Week :) I made the Turkey Quesadillas, as I just made a turkey and have fond memories of a Turkey leftover sandwich I had years ago with cranberries and stuffing. This quesadilla was super yummy! If you are looking for a unique way to use up some leftovers.....

Turkey Quesadilla
Recipe courtesy George Duran

Ingredients
2 flour tortillas
2 tablespoons cranberry sauce
3 tablespoons grated Jack or Cheddar (I used jack)
2 tablespoons leftover stuffing
2 tablespoons cooked and chopped green beans
3 tablespoons chopped cooked turkey
1 teaspoon chopped jalapeno peppers (I wasn't feeling spicy so didn't use these)
Vegetable oil cooking spray (didn't use this)


Directions
Place 2 tortillas on your board. Spread 1 with cranberry sauce and set aside. Sprinkle the cheese over the other one and crumble the stuffing on top. Add the green beans, turkey, and jalapeno peppers. Pick up the first tortilla and place it cranberry side down onto the filled one. Press gently but firmly to keep the quesadilla together.


Spray a nonstick skillet with cooking spray and put it over medium heat. Place the quesadilla in the skillet and cook until the bottom is lightly browned and the cheese is melted, about 2 minutes. Flip the quesadilla and cook it on the other side for another 2 minutes. Slide it onto a cutting board, cut it into wedges, and serve.


Instead of learning as you go, my pictures are getting worse. My camera is almost dead. The screen changes different colors and gets wavy lines which show up on the pictures. Just about time for a new one. I dislike camera shopping. Any suggestions for a new one??

Here I am on the floor in front of the stove sharing my love of Stove Top stuffing with Little Bit. She's genetically predisposed to eating it straight out of the pan.

Can't wait to see what you have been cooking! Anyone go for the Fried Cookie Dough? Link your posts to MckLinky below. I know it's been difficult to find time during the holidays for the challenge. If you missed a few weeks just jump in whenever you are ready!

FNCCC #16 - Emeril Lagasse

I just love Emeril. I love watching him cook with his BAM and all. It makes me feel like I can cook anything and everything I cook from him turns out wonderfully. We have two of his restaurants here in the Orlando area but haven't yet been to either. I've heard nothing but good things.

Bayou Chicken Pasta has been around our house for years now. It's very tasty and so easy. Probably my favorite from him right now.

I also tried the Pizzazy Pizza Sandwiches and Waffle Iron Reuben Sandwich. It's been a big Emeril week.

All three were good enough to be in the house rotation but the bread in the Pizza Sandwiches was too crunchy for me so would need to put more sauce on it (although the girls loved it as it was and my oldest daughter even gave me a fist bump for it, she liked it that much :)) and using the waffle iron for the Reuben is just novelty....I might just stick to the old fashioned frying pan. The Russian dressing recipe that he uses on these was really good. My husband, who doesn't like Reuben's, liked these.

I could cook something of his every night of the week. Especially since some of his recipes are as simple as peanut butter banana sandwiches - although, does this really require a recipe? Did I mention I just love him? So without picture this week I will share the pasta recipe. There are links above to the other two recipes. I give all three a thumbs up. I would love to try one of his fancier dishes (there are many) but with the kids I have, I will have to wait a few years.

Bayou Chicken PastaRecipe

courtesy Emeril Lagasse, 2006

Ingredients

1 pound linguine

1/4 cup kosher salt

2 tablespoons unsalted butter

1 tablespoon olive oil

1 1/2 pound boneless, skinless chicken breast, cut into 1-inch pieces

2 tablespoons Essence

1 1/2 teaspoons salt

1 cup finely chopped yellow onion

1 tablespoon finely chopped habanero pepper (I don't use this because the wee ones can't take it)1 tablespoon minced garlic

1 1/2 cups heavy cream

1 cup diced tomatoes

1/2 cup reserved pasta cooking water

1/2 cup chopped green onion tops

1/4 cup grated Parmesan

2 tablespoons chopped fresh parsley leaves

DirectionsSet a large 1-gallon stock pot of water to a boil and add the kosher salt. Place the linguine in the pot and stir until the water returns to a boil. Cook the pasta until tender, but with a bit of resistance (al dente), about 12 minutes.

While the pasta cooks, prepare the sauce. Set a 12-inch saute pan over medium-high heat. Add the butter and olive oil to the pan. Once the butter has melted, season the chicken with 1 tablespoon of the Essence and 1/2 teaspoon of the salt and add the chicken to the pan. Sear the chicken until well browned on both sides, about 2 minutes. Remove from the pan and set aside.

Add the onions and habaneros to the pan and saute until the onions are softened and lightly caramelized, about 4 to 5 minutes. Add the garlic to the pan and saute until fragrant, about 30 seconds.

Add the cream, remaining 1 tablespoon of Essence, remaining 1 teaspoon of salt, and the chicken to the pan and bring to a boil. Cook the sauce until the cream is reduced by half, about 2 minutes.

Add the tomatoes, linguine and the reserved cooking water to the pan and cook, tossing to incorporate for 3 to 5 minutes. Remove pan from the heat and add the green onions, Parmesan and parsley and toss to blend. Serve immediately.

So what did you cook this week?? Post your link to MckLinky below. Enjoy your Christmas....or whatever you may celebrate!

FNCCC - Week 15 - Ellie Krieger

This week's featured chef is Ellie Krieger. She hosts the show, Healthy Appetite and had a number of recipes (mostly healthy!) to choose from. I had several bookmarked but decided on the Breakfast Cookies because I had just gone through my pantry and had to make something with carrot baby food. Perfect~!

I usually add a pinch more of this and a little less of that, but I followed this recipe pretty much exactly and they turned out wonderfully. So yummy. The girls were thrilled to have cookies for breakfast!

Breakfast Cookies
2007 Ellie Krieger, All rights reserved
Makes 12 cookies
Ingredients
3/4 cup whole-wheat pastry flour (only had plain whole wheat)
1/2 cup all-purpose flour
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
2 tablespoons unsalted butter
1/4 cup canola oil (used melted coconut oil)
1/4 cup dark brown sugar
3 tablespoons granulated sugar
1 egg
1/4 cup (1 small jar) strained carrot baby food
1 teaspoon vanilla extract
1/2 cup rolled oats
1/2 cup bran cereal flakes (Total flakes)
1/3 cup raisins
1/3 cup walnut pieces, lightly toasted in a dry skillet for 2 minutes, until fragrant and chopped (omitted)

Directions
Place rack in center of oven and preheat oven to 350 degrees F.
Whisk together flours, baking soda, cinnamon, nutmeg and salt in a medium-sized bowl. Combine butter, oil and sugars in the bowl of a stand mixer and mix on high speed, scraping down sides if necessary, until sugars have dissolved and mixture is light in color, about 1 minute. Add egg, carrot puree and vanilla and beat an additional 30 seconds. Add flour mixture and beat an additional 30 seconds. Add oats, flakes, raisins and walnuts and mix over low speed just until incorporated. Dough will be slightly sticky and less cohesive than traditional cookie dough. Line a large cookie sheet with parchment paper. Using between 3 to 4 tablespoons of batter, form a ball and place on cookie sheet. Repeat with remaining batter, leaving about 3 inches between cookies. Wet hands and use palm of hand to flatten cookies until about 1/4-inch thick. Bake for 12 minutes, until cookies are fragrant but still soft. Let cookies cool slightly, then transfer to a wire rack to cool completely.

So what did you cook? Link your post to MckLinky below. Next week is Emeril....I bet you can find something of his you would love to make (or are making something of his already).

Tempt My Tummy - Crusting Buttercream

I haven't been decorating cakes long but learned quickly that regular buttercream does not hold up well in Florida's heat and humidity (it's December and it's in the 80's). The crusting buttercream is important if you are decorating the cake and want it to look smooth, something you can really do with ooey-gooey frosting. I have tried numerous recipes but this one holds up well but more importantly, tastes good. I can't stand the frosting that leaves a greasy film on the roof of your mouth. This doesn't. And yes, I know, it's anything but healthy but it's CAKE. It's a treat. Everything in moderation and you'll be fine :)

Best Crusting Buttercream

1 1/3 cups Cricso

1/3 to 1/2 cup milk, depending on consistency needed

3 Tbsp powdered Dream Whip (one package)

3 Tbsp clear vanilla (if you need WHITE frosting) or other flavors

2 lbs powdered sugar

Directions
Mix all but the powdered sugar for a minute or two, then gradually add the sugar. The longer the mixer runs, the smoother it gets. Mine usually goes for about 8 minutes. A stand mixer with the paddle attachment is your best bet for this.

Enjoy! Go find more Tempt My Tummy recipes at Blessed With Grace!

FNCCC - Week 13 - Dave Lieberman

This week's featured chef is Dave Lieberman. I changed my mind about which recipe I was making about 18,000 times. There were so many to choose from. I started out making the Cranberry, Apple, Ginger Chutney which morphed into something entirely different. Same thing with the Hearty Chicken Stew. I think the only thing I used were the main ingredients and the recipe's title. So we did a "kids in the kitchen" with his Creamy Banana Pops....and only changed it a little bit.

Peeling the mushy bananas. Not a job for the squeamish.

Creamy Banana Pops
Recipe courtesy Dave Lieberman

Ingredients
2 medium bananas, very ripe (we used 3)
1/2 cup heavy cream
2 cups whole milk (used a little bit more cream and 2% milk, and some leftover whole milk plain yogurt)
1/3 cup superfine sugar (regular granulated sugar)
Special equipment: 5-ounce paper cups
Wooden ice cream sticks

Directions
In a large bowl, mash the bananas very well with a potato masher or a sturdy whisk until almost lump free. You should have about 1 cup mashed. Whisk in remaining ingredients until fully incorporated. (I put everything in the blender and blended until the sugar was dissolved - 4 minutes, just to be sure)

Protecting the blender. Can you spot the button pushing villain?

Pour mixture evenly into paper cups, and freeze 1 hour so the pop is firm but not frozen through. Remove from freezer and insert a wooden stick in the center of each pop. Return pops to freezer and freeze until solid, about 2 to 3 hours. To serve, peel paper cups away and eat immediately. (In stead of all of this we put the mixture in the ice cream machine and had a very tasty banana soft serve. Everybody loved it. I like it after it's been in the freezer awhile and it's harder.)

Bad picture. Good Eats.

If this is any indication if we will make it again.....everyone wanted seconds :)

So what have you been cooking?? Link your posts to MckLinky below.

Creamy Apple Cranberry Crisp with Challenge Dairy

Challenge Dairy is having a holiday recipe showdown! They sent me their goodies, along with OXO whisk and POP container, as well as spices and vanilla from Spice Islands. My challenge was to create a dessert with the ingredients.

They are also having a sweepstakes for you to win A Taste of the West during a 7-day/6-night trip for 4 to the Mountain Sky Guest Rance in Montana! Go enter for a chance to win (and bring me along if you do)!

So armed with my bounty, I created Creamy Apple Cranberry Crisp with my favorite holiday flavors!
Preheat the oven to 350. Peel, core, and cut 5 baking apples (I used Golden Delicious) place in an 8x8 pan with 1/2 cup fresh or frozen cranberries.

Mix 1/2 cup brown sugar, 2 T flour, 1/2 tsp cinnamon, 1/2 tsp nutmeg, and 1 tsp vanilla.

Whisk in 1 cup heavy cream and 2/3 cup milk. Pour over the apples and cranberries.

Cut together 1 cup cold butter, 1/2 tsp cinnamon, 1/2 tsp nutmeg, 1 cup flour, 1/2 cup brown sugar. Rub in the butter until it is a coarse, pebbly texture (I use my hands, it's just easier). Put on top of the apples.

Bake at 350 for 35-45 minutes. Enjoy!!

So yummy!

Don't forget to enter the sweepstakes for a dream vacation!

Visit Blessed With Grace for more Tempt my Tummy recipes!

FNCCC Week 12 - Danny Boome

This week's featured chef is Danny Boome, host of Food Network's Rescue Chef.

I chose the Lime in the Coconut Pie as I still had a few limes that needed to be picked and used. It was great! It will go on my list of "things to do with limes" that I desperately need each season. It was an easy pie to make and the lime really pops! Our oldest daughter liked it a little, middle daughter had to spit her bite in the trash (didn't like the coconut) and the baby LOVED it. Apparently my husband also thought it was a big hit because I found the empty pie plate in the sink the next morning.

Lime in the Coconut Pie
Recipes written by Danny Boome - All rights reserved by Crash Bang Boome Production LLC

Ingredients
1 prepared frozen 9-inch pie crust (I am not a huge fan of pastry crust so made a graham cracker crust with butter and applesauce)
1 tablespoon grated lime zest
4 large egg yolks
1 (14-ounce) can sweetened condensed milk
1/2 cup fresh lime juice (about 4 to 5 limes)
3 tablespoons coconut rum (I didn't have any so omitted this)
1/2 cup sweetened coconut flakes, divided
1 cup heavy cream (I also used a little powdered sugar and vanilla in my whipped topping)
3 thin slices lime, for garnish (um, garnish at home just gets in the way of eating :) Maybe this is why I don't have very good pictures)
Directions
Preheat oven to 350 degrees F. Remove crust from freezer and let thaw for 5 minutes.

Meanwhile in a bowl, whisk together lime zest, egg yolks, condensed milk, lime juice and rum. Mix well. It may look like it's starting to separate but mix it well and it will come together. Sprinkle 1/4 cup of the coconut flakes on the bottom of the crust then pour the mixture into the crust and top with the rest of the coconut. (I might have used, ahem, a *tad* bit more coconut than the recipe called for)

Bake until the center is set, but still jiggles a bit when the pan is nudged, about 20 to 25 minutes. (Mine didn't take anywhere near this amount of time....maybe closer to 10 minutes.)

When baked, cool the pie completely on a wire rack. (At this point the pie can be chilled up to a day ahead and topped when you're ready to serve.)
For the topping, beat cream in a bowl with an electric mixer until it just holds stiff peaks. Spread cream over cooled pie; garnish with lime slices. Serve immediately.

After making the filling I just couldn't get the sticky feeling off me. I kept wiping it off and it kept coming back. I finally realized that the filling was all over the back of the baby's head. Don't ask. I have NO idea. She really like it though.

So what did YOU cook? Next week is Thanksgiving (gasp, already?) so we are going to take a break. In case you want to jump ahead, here is the schedule for December:

Dave Lieberman - #13 post December 2, 2009 - he has over 225 recipes!

Duff Goldman - #14 post December 9, 2009 - no recipes, decorate a cake or cupcakes and post!Ellie Krieger - #15 post December 16, 2009
Emeril Lagasse - #16 post December 23, 2009

George Duran - #17 post December 30, 2009

If you ever add anything to an previous chef's post, let me know and I'll make everyone aware.

And from Challenge member Rebekah:

Hi Sarah and everyone!I am quite far behind the rest of you who are doing this Challenge, but at least I am still here! So take a step back in time to Brian Boitano's recipes. :) I chose to do his Coq Au Vin-guine recipe which is an Italian twist on the classic French dish, Coq Au Vin ("cock with wine"). Please read all about my cooking experience by visiting my blog, Sabbath Supper. Thanks a bunch!Rebekah

Tempt My Tummy - Pretzel Covered Fish

I have a hard time getting my kids to eat fish. A friend of mine suggested breading it with pretzels and panko. I didn't have panko crumbs so went with only crushed pretzels and we LOVED it. Even my oldest daughter asked for seconds. I had left over compound butter from a blackened catfish recipe I did the previous week, which put it over the top (I used plain butter on the kid's fillets). The fish was moist and flavorful.

Pretzel Covered Fish

4 fillets of whatever fish you like (We used Talapia)

1 cup pretzels

1 egg

butter or compound butter (below)

Crush pretzels inside an empty cereal bag/liner, because they are thicker than plastic bags, to avoid messy crumbs. My daughter had a rough day so she used a rubber mallet to crush them. There were some pretty large crumbs as you can see by the picture.

Butter the bottom of a baking dish (or use half of the compound butter). Coat the fish with an egg wash (I used only whites) then dip in pretzel crumbs. Drizzle with butter. Bake at 350 for about 10 minutes (or until fish is flaky - will really depend on the thickness of the fish).

Blackened Compound Butter

1/4 cup unsalted butter, room temperature

1/2 tablespoon Creole seasoning

1/2 lemon, juiced (1 TBS or so)

1/8 teaspoon kosher salt

1/8 teaspoon freshly cracked black pepper

Mix all.

Enjoy! Go find more Tempt My Tummy recipes at Blessed With Grace!

Do you have any other ways you can get kids to eat fish?

Kids in the Kitchen - Peanut Butter Banana Smoothies

I found this recipe in an AllYou magazine many months ago and finally got around to making it. I wish I had tried it sooner as it will be a great breakfast for the girls. Lots of protein and whole grains. We modified it a bit. It is GOOD!

Peanut Butter Banana Smoothie

1 cup milk

1/2 cup ice

1 banana (frozen works best)

2 Tbs peanut butter

1 packet instant oatmeal (I thought I had banana but it ended up that all we had was blueberries and cream. It was yummy anyways....peanut butter, banana, and blueberries. Who would have thought?)

Put all ingredients in the blender and blend until smooth. Pretty easy, even for Kids in the kitchen!

Go over to A Little Fun With Me and Lu to check out more Kids in the Kitchen posts!