Today was my 2nd day at camp at Young Chefs Academy. There weren’t any recipes easy enough for me to memorize, but today was Italian day, and we made homemade rosemary ciabatta bread, fresh pasta with tomato sauce, some kind of chicken, and tiramisu cups (without the coffee) It was all really good. Tomorrow is my last day for this week at the camp, and it will be French. Got to go.
-Riley
Today was my first day at camp at Young Chefs Academy. The theme for this week was Restaurateur, and and today was Asian food day. We made vegetable fried rice, oven fried chicken with orange sauce, and Chinese tea cakes. When I get the recipes at the end of the camp, I’ll post all of them, but for now I’ll give you the recipe for the oven fried chicken nuggets. It’s super easy.
Put flour in a large ziploc bag and crushed corn flakes in another. wisk together 1 egg and 1 tablespoon of water and put it in a shallow bowl. Cut 1 pound boneless skinless chicken breast into nugget size pieces and put them in the flour bag. Shake to coat. Put them in the egg and toss with a fork to coat. Put them in the corn flake bag and shake again. Place them on a sheet pan and drizzle with melted butter. Bake at 400 for 10-15 minutes.
They might not seem like they’ll be that great, but they are! Seriously. Try them.
A Kid Chef 