Best 15 easy Recipes You Can Cook with Your Kids |

Best 15 easy Recipes You Can Cook with Your Kids

Cooking may help develop their problem-solving and hand-eye coordination skills, increase confidence, and even improve diet quality

it’s important to choose age-appropriate recipes and assign kitchen tasks that are safe for your child to tackle.

Here are Best 15 easy recipes that you can make with your kids.

Best Surf and Turf


2 tablespoons olive oil divided use
1 1/2 pounds steak such as New York strip steak
1/2 pound jumbo shrimp peeled and deveined, leave tails on for a nicer presentation
6 tablespoons butter
1 teaspoon minced garlic
2 tablespoons chopped parsley divided use
salt and pepper to taste


Heat one tablespoon of olive oil over high heat in a large pan. Season the steak and shrimp with salt and pepper to taste.
Place the steak in the pan. Cook undisturbed for 5-7 minutes per side, or until desired level of doneness is achieved. I recommend using a meat thermometer to monitor the temperature of your steak.
Remove the steak from the pan and cover with foil to keep warm.
Wipe out the pan with a paper towel. Add the remaining tablespoon of oil to the pan.
Add the shrimp and cook for 3-4 minute or until pink and opaque.
Remove the shrimp from the pan.
Melt the butter in the pan. Add the garlic and cook for 30 seconds. Stir in 1 tablespoon of the parsley.
Place the steaks back in the pan. Arrange the shrimp on top of the steaks.
Spoon the garlic butter sauce over the steak and shrimp. Sprinkle with remaining tablespoon of parsley, then serve.


Calories: 624kcal | Carbohydrates: 1g | Protein: 46g | Fat: 39g | Saturated Fat: 20g | Cholesterol: 292mg | Sodium: 679mg | Potassium: 501mg | Sugar: 1g | Vitamin A: 550IU | Vitamin C: 2.6mg | Calcium: 99mg | Iron: 4.1mg


version of a Chicken Bowl watch out Chipotle


Cilantro Lime Rice

1 tbsp fresh lime juice
1 tbsp fresh lemon juice
1 tbsp butter (unsalted)
1 cup basmati rice
1 1/2 cups water
1 tbsp fresh cilantro (chopped)
1 tsp salt

Chipotle Chicken

1 tsp dried oregano
salt and pepper
2 tbsp olive oil
3–4 dried ancho chiles
1 small can chipotle peppers in adobo sauce
2 lbs boneless skinless chicken thighs
1/2 red onion (lightly chopped)
3 cloves garlic
1 tsp cumin


2 roma tomatoes, cut into large chunks
1/2 red onion, cut into large chunks
1 tbsp olive oil
1/2 lemon (juice)
1/2 lime (juice)
1 tsp salt
2 tbsp fresh cilantro
1 jalapeno pepper (cut in half with seeds and white membrane removed)
2 avocados

Pico de Gallo

2 roma tomatoes
1/2 red onion
2 tbsp fresh cilantro
1 jalapeno pepper
1 lime (juice)
1 pinch salt

Fajita Veggies

1 tbsp Olive Oil
1 red onion, sliced
1 red bell pepper, sliced
1 pinch dried oregano
1 pinch salt
1 pinch black pepper

Other Toppings

sour cream
shredded Mexican cheese
shredded lettuce


chipotle chicken

Place all marindate ingredients in a food processor (affiliate) and pulse until smooth.
Pour marinade into ziploc bag. Add Chicken to bag and mix around until well covered.
Place in refridgerator overnight to marinade.
To cook, preheat a grill to 375°.
When grill is hot, add chicken and cook for 5 minutes on each side, until each side has a nice char and chicken is cooked through.
Remove chicken to a wooden cutting board and let rest for 5 minutes.
Just prior to plating, cut into bite sized pieces.

pico de gallo

Fineline chop tomatoes, red onion, and cilantro and add to a box.
Slice jalapeno pepper in half and remove the stem, seeds and white membrane.
Dice the green part of the pepper and add it to the bowl.
Squeeze in fresh lime juice and add salt.
Stir everything together. Cover and place in fridge for at least an hour before serving.

cilantro lime rice

Turn your rice cooker on and set to saute. Allow to come to heat.
Measure rice and pour into a fine mesh strainer (affiliate). Rince rice with cold water to clean off any excess starch.
When rice cooker is warm, add butter and allow to melt. Squeeze in fresh lemon and lime juice, making sure to not let any seeds fall in.
Pour in rice and stir everything together. Cook for about two minutes, then switch rice cooker off.
Add in chopped fresh cilantro and salt. Stir everything again. Lastly, pour in water. Close lid to rice cooker and set to cook.

homemade guacamole

Peel your red onion and chop into large wedges and add to food processor (affiliate).
Cut cilantro from punch and add to processor.
Cut jalapeno peppers in half. Using a spoon, scoop out all seeds and the white membrane.
Squeeze in juices from lemon and lime.
Chop your tomatoes and add as well.
Slice your avocados in half using an avocado slicer (affiliate). Peel skin off and add avocados to the processor.
Close lid to the processor and pulse about 10-15 times.
Add olive oil through opening on top and let run for another 10 seconds or so. Guacamole should be pretty smooth at this point.
Remove to a bowl and serve immediately.

peppers and onions

Slice 1/2 red onion and 1/2 red bell pepper into 1/4 inch wide slices. Add to ahot pan with olive oil. Cook until softened and remove from heat. Season with salt, pepper and dried oregano.

assemble bowls

Spoon in a healthy portion of cilantro lime rice.
Top with chicken and shredded cheese.
Spoon on pepper and onion mixture, along with pico de gallo.
Top with guacamole, sour cream and shredded lettuce.




2 cups flour, (all purpose or plain)
2 tablespoons cornstarch (cornflour)
4 teaspoons baking powder, (aluminium-free)
1/3 cup white granulated sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 large eggs, separated
1/2 cup vegetable oil,
2 cups milk
2 teaspoons pure vanilla extract


Lightly grease your waffle iron plates with nonstick cooking oil spray. Preheat waffle iron following manufacturer’s instructions.
In a large bowl, whisk together flour, cornstach, baking powder, sugar, salt, cinnamon and nutmeg. Set aside.

Grab a medium-sized bowl and beat the egg whites with a hand beater until stiff peaks form. Set aside.

In a third bowl, mix the egg yolks with the oil, milk and vanilla extract. Pour the egg yolk mixture into the dry ingredients and mix well to combine.
Gently fold in the egg whites, being careful not to overbeat the batter.

Pour 3/4 cup* batter into the hot waffle iron and cook according to manufacturer’s directions. (We cook ours on medium-brown setting.)
Place cooked waffle on a cooling rack to keep it crisp and repeat with remaining batter.

Best served hot with butter, maple syrup or honey, powdered sugar, fruit conserves, chocolate syrup, ice cream, fruit, or any of your favourite toppings.


My waffle iron requires 3/4 cup of batter per waffle. Yours might need more or less. Please refer to your manual.


Marinated Cucumbers, Onions, and Tomatoes

Total time 10 minutes

Preparation time 10 minutes

the ingredients :

° Tomatoes cut into medium slices – 3

° Cucumber cut into thin round slices – 4

° Chopped green onions – 2

° Olive oil – a quarter cup

° Oregano – a tablespoon

° Lemon juice – 2 tablespoons

° Salt

° Ground black pepper

Preparation :

1- In a small bowl, mix olive oil, lemon juice, salt and ground black pepper.

2- In a serving dish, place the tomato slices with the cucumber, mix them, then add the chopped onion on top.

3- Pour the lemon sauce over the salad and sprinkle the oregano before serving.


Peach cobbler pound cake

Ingredients for Cake:

2 sticks unsalted butter
2 cups sugar
1/2 salt
3 tsp baking powder
3 cups cake flour
1 cup milk room temperature
4 eggs
1 tsp vanilla extract
1/2 almond extract
20 oz can of chunk peaches, drained

Directions for Cake:

• Preheat oven 325.
• Sift flour, salt and baking powder together.
• Mix butter and sugar together until blended well. Add eggs one at a time. Alternate Flour and milk. Mix it all up until smooth good.
• Add your peaches last to the batter.

Ingredients for Peach Galze:

1 large can of peaches
1/2 cup light brown sugar
2 tbsp butter
1 tbsp cornstarch

Directions for Peach Glaze:

• Mix sugar, butter and cornstarch. Cook over stove until the glaze thickens.
• Place peaches on your cake to your liking and then pour glaze over the peaches and cake.


Mexican Lasagna


1 pound lean ground beef
1 tablespoon olive oil
1/2 small yellow onion, grated or finely chopped
2 teaspoon smoked paprika
1 teaspoon cumin
1 tablespoon New Mexico chile powder
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 (14.5 oz) can fire roasted diced tomatoes
1 (15 oz) can black beans, rinsed and drained
1 1/2 cups frozen sweet corn
1 (4 oz) can fire roasted diced green chiles
1 (10 oz) can enchilada sauce (or our homemade enchilada sauce)
12 8” large flour tortillas
8 ounces Pepperjack cheese, shredded
4 ounces Colby Jack cheese, shredded
6 oz can sliced olives, drained
2 scallions, finely chopped
2 tablespoons chopped cilantro


Preheat oven to 425°F.
Drizzle olive oil into a large skillet, over medium high heat. Add beef, onion, paprika, cumin, chili powder, salt and pepper to skillet. Brown beef for about 5-7 minutes. Add tomatoes, beans and corn. Stir to combine. Allow to cook while you begin preparing the baking pan.
Smooth about 1/3 of the enchilada sauce over the bottom of a 9×13 baking pan. Lay tortillas on the bottom of the pan, slightly overlapping until pan is covered (about 4 tortillas).
Spoon half of the beef mixture over top of the tortillas, spread evenly. Layer tortillas on top of beef mixture. Smooth about 1/3 of the enchilada sauce over the tortillas. Sprinkle 1/2 of each of the cheeses on top. Scatter the green chiles over the cheese. Add the remaining beef mixture. Spread evenly. Layer tortillas on top of beef mixture. Spoon remaining enchilada sauce over tortillas. Sprinkle remaining cheese on top of tortillas. Garnish top with olives and scallions.
Bake for 10-15 minutes, until cheese is melted and lasagna is warmed through. Remove from oven and sprinkle with cilantro.
Serve and


Crab & Shrimp Stuffed Salmon


2 large filets Wild Caught Salmon
1 8 oz cup Jumbo Lump Crab
1/2 lb Shrimp
8 oz cream cheese
2 tbsp lemon juice fresh squeezed
1/4 cup parsley chopped
2 tbsp green onions
4 cloves garlic cloves minced
1 tbsp Old Bay
1 tsp cardamom
1 tsp Badia complete seasoning
1 tsp adobo seasoning
1 tsp onion powder
2 tsp paprika separated
1/4 cup shredded mozarella cheese
2 tbsp grated parmesan
to tatse salt
to taste pepper


Pre-heat oven to 350 degrees. Mince garlic, and chop up parsley and green onions. Season shrimp with salt and pepper and set aside.

In a pan over medium high heat, add one tbsp of butter. Once melted, add in minced garlic and 1 tsp of paprika. Let cook for about 30 seconds, mixing so that the garlic doesn’t burn. Add shrimp and par cook for about 3 minutes, or until shrimp is browned.

Remove from pan and set aside.
In a large bowl, start preparing the stuffing.

Add cream cheese, fresh parsley, green onions, and lemon juice. Mix gently to soften the cream cheese. Add in lump crab meat, shrimp, mozzarella cheese, grated Parmesan cheese, and all seasonings (minus Old Bay). Mix gently until everything is combined. Do not over mix.

In an oven safe pan, season both salmon filets with salt, pepper, and Old Bay. Place the stuffing on top of one salmon filet from corner to corner. Place the other salmon filet on top. Be sure to reserve some stuffing to go on top of the salmon, mid cook. Place a tbsp of butter on the salmon and bake for 15 minutes. Remove the salmon from the oven, place some more stuffing on top and broil for 5 minutes.

Top with fresh parsley. Serve salmon with a side of vegetables, rice, or mashed potatoes and enjoy!


Easy Madeleine Recipe


List of ingredients that you can add to your cart by selecting and then choosing “Add Selected to Cart”
1/2 cup butter
1 cup all-purpose flour
1/2 teaspoon baking powder
1/8 teaspoon salt
3 Eggs
2/3 cup granulated sugar
1 teaspoon lemon zest
1 teaspoon lemon juice
confectioners’ sugar


1 In small saucepan over medium heat, cook butter until foam subsides, whisking constantly. Continue cooking until butter has a deep brown color, about 3-5 minutes. Remove from heat immediately and transfer to a small bowl to stop cooking; set aside to cool to room temperature.

2 In small bowl, combine flour, baking powder and salt; set aside. In large bowl, beat eggs and sugar with electric mixer on medium-high speed until thickened and pale yellow in color, about 5 minutes. Add lemon zest and juice. Using a spatula, fold flour mixture into egg mixture in three additions. Fold in cooled butter. Cover with plastic wrap and refrigerate at least 30 minutes and up to 1-1/2 hours.

3 Preheat oven to 375°. Generously butter cavities of Madeleine Pan. Scoop 1 tablespoon batter into each cavity. Bake 8-9 minutes or until edges are golden brown. Immediately transfer madeleines to cooling grid, shell side up. Cool completely. Dust with confectioners’ sugar, if using.