| Teen Chef |
| www.LilChefRaleigh.com |
Learning to cook is more than just knowing how to follow a recipe. It is an adventure into the basics of chemistry; an exercise in the applications of math and reading comprehension, and the visual art of nature’s palette. Teens will enjoy more challenging recipes in our studio kitchen, while continuing to build their self reliance as they prepare for the lifelong journey ahead without Mom or Dad! We'll talk about how to eat healthy to kick start a love for healthy food. We will have iron chef style competitions and explore food science. |
Teen Chef meets every Monday from 6:30 to 8 pm! Enroll today, as we have limited space in this amazing class! This class is led by Chef Shannon Mitchell who has attended and has a degree from the French Culinary Institute in New York City. |
| Enrollment Form - We will contact you with 48 hours to confirm your Teen Chefs enrollment. |
| Try this great recipe at home with your Teen Chef! |
| Mexican Chicken Soup |
Ingredients
4 split (2 whole) chicken breasts, bone in, skin on
Good olive oil
Kosher salt and freshly ground black pepper
2 cups chopped onions (2 onions)
1 cup chopped celery (2 stalks)
2 cups chopped carrots (4 carrots)
4 large cloves garlic, chopped
2 1/2 quarts chicken stock, preferably homemade
1 (28-ounce) can whole tomatoes in puree, crushed
2 to 4 jalapeno peppers, seeded and minced
1 teaspoon ground cumin
1 teaspoon ground coriander seed
1/4 to 1/2 cup chopped fresh cilantro leaves, optional
6 (6-inch) fresh white corn tortillas
Directions
For serving: sliced avocado, sour cream, grated Cheddar
cheese, and tortilla chips
Preheat the oven to 350 degrees F.
Place the chicken breasts skin side up on a sheet pan. Rub
with olive oil, sprinkle with salt and pepper, and roast for 35 to
40 minutes, until done. When the chicken is cool enough to
handle, discard the skin and bones, and shred the meat.
Cover and set aside.
Meanwhile, heat 3 tablespoons of olive oil in a large pot or
Dutch oven. Add the onions, celery, and carrots and cook
over medium-low heat for 10 minutes, or until the onions start
to brown. Add the garlic and cook for 30 seconds. Add the
chicken stock, tomatoes with their puree, jalapenos, cumin,
coriander, 1 tablespoon salt (depending on the saltiness of
the chicken stock), 1 teaspoon pepper, and the cilantro, if
using. Cut the tortillas in 1/2, then cut them crosswise into
1/2-inch strips and add to the soup. Bring the soup to a boil,
then lower the heat and simmer for 25 minutes. Add the
shredded chicken and season to taste. Serve the soup hot
topped with sliced avocado, a dollop of sour cream, grated
Cheddar cheese, and broken tortilla chips.
Enjoy!
Recipe courtesy of the Food Network.
4 split (2 whole) chicken breasts, bone in, skin on
Good olive oil
Kosher salt and freshly ground black pepper
2 cups chopped onions (2 onions)
1 cup chopped celery (2 stalks)
2 cups chopped carrots (4 carrots)
4 large cloves garlic, chopped
2 1/2 quarts chicken stock, preferably homemade
1 (28-ounce) can whole tomatoes in puree, crushed
2 to 4 jalapeno peppers, seeded and minced
1 teaspoon ground cumin
1 teaspoon ground coriander seed
1/4 to 1/2 cup chopped fresh cilantro leaves, optional
6 (6-inch) fresh white corn tortillas
Directions
For serving: sliced avocado, sour cream, grated Cheddar
cheese, and tortilla chips
Preheat the oven to 350 degrees F.
Place the chicken breasts skin side up on a sheet pan. Rub
with olive oil, sprinkle with salt and pepper, and roast for 35 to
40 minutes, until done. When the chicken is cool enough to
handle, discard the skin and bones, and shred the meat.
Cover and set aside.
Meanwhile, heat 3 tablespoons of olive oil in a large pot or
Dutch oven. Add the onions, celery, and carrots and cook
over medium-low heat for 10 minutes, or until the onions start
to brown. Add the garlic and cook for 30 seconds. Add the
chicken stock, tomatoes with their puree, jalapenos, cumin,
coriander, 1 tablespoon salt (depending on the saltiness of
the chicken stock), 1 teaspoon pepper, and the cilantro, if
using. Cut the tortillas in 1/2, then cut them crosswise into
1/2-inch strips and add to the soup. Bring the soup to a boil,
then lower the heat and simmer for 25 minutes. Add the
shredded chicken and season to taste. Serve the soup hot
topped with sliced avocado, a dollop of sour cream, grated
Cheddar cheese, and broken tortilla chips.
Enjoy!
Recipe courtesy of the Food Network.
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| Tuition for 8 weekly classes is $199 + one time registration fee of $25. |
| we will refund your class tuition. Our weekly class packages continue for eight weeks and you can join in anytime. Your classes will need to be used within ten weeks of your Lil' Chef's start date. We do this to allow for vacations, illness, and family obligations. If you miss your scheduled class, your Lil' Chef may come to another scheduled class that week if there is an open seat. It is our goal to keep our Lil' Chefs happy and healthy! |
