KANSAS CITY, Mo. — As the kids head back to school, lunches and snacks require a little more preparation. Executive chef at Roth Living, Matt Chatfield, and his three daughters shared some of their favorite recipes that are delicious but also still simple to craft.
Lunchbox Chicken Taco Bar
5-6 thin slices deli chicken or turkey (about 4-5 ounces)
1 tablespoon taco seasoning
4 (6-inch) soft flour tortillas, or corn tortillas
1/3 cup shredded “Mexican blend” cheese
1/3 cup cooked black beans
1/4 cup favorite fresh guacamole
1/4 cup favorite fresh salsa
2 tablespoons sour cream
1 lime, halved
- Fold 1 slice Deli Chicken inside each of 2 soft tortillas and sprinkle with cheese and taco spices.
- Pack in the biggest compartment of the lunch box. Pack other compartments with guacamole, salsa, sour cream and other favorite toppings.
- Seal and send off to school.
- At lunch time show all your friends how cool you are!
Pizza Monkey Bread
- 1-2pkgs Prepared Pizza Dough
- 1 cup pizza sauce
- 2 ½ cups (8oz) mozzerella, grated
- 20 slices of pepperoni, chopped
- ¼ cup melted butter or olive oil
- 3 cloves garlic, crushed
- Bunch of fresh basil, chopped
- Make the Pizza filling: In a large bowl add the pizza sauce, pepperoni, garlic, cheese and basil. Set aside in the fridge until you are ready for it.
- Using a bench scraper or knife, cut the dough into medium and small-sized pieces. If you cut them too big the monkey bread can seem a bit doughy.
- Gently stir the cut dough into the remaining ingredients.
- Grease a 10 inch Bundt pan or cake tin with butter. Fill the pan with the monkey bread dough and even out the dough with a spatula.
- Cover the Bundt pan tightly with plastic wrap and let the monkey bread rise for 45 minutes or until puffy and they have risen up to the top of the pan. (At this point you can cover it and pop it in the fridge overnight to be baked the off the next day fresh)
- Bake at 350 F for 35-40 minutes or until the top is beautifully brown.
- Cool the monkey bread in the pan for 5 minutes, then turn out on a platter or large plate and allow to cool slightly, about 10 minutes. Dig In! Serve with extra garlic butter or red sauce.
Triple Chocolate Chip Cookies
Yields 4 dozen
- 1/3 cup all-purpose flour
- 1/4 cup unsweetened dark cocoa
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 6 ounces semi-sweet chocolate chips
- ¼ lb (1/2 cup) butter, softened at room temperature
- 2 eggs
- 3/4 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 1-1/2 cups chopped pecans (optional)
- 1 cup white chocolate chips
- Preheat your oven to 325 degrees F.
- In a small bowl, whisk together the flour, cocoa, baking powder and salt.
- In the top of a double boiler over simmering water, melt the chocolate and butter, stirring often, until smooth. Set aside.
- In the bowl of a standup mixer fitted with the paddle attachment, beat the eggs and sugar on high until light yellow in color.
- Reduce the mixer speed to low and add the melted chocolate, flour mixture and vanilla. Blend on medium-low, scraping the bowl down occasionally, until well-blended.
- Use a wooden spoon to stir in the pecans and chocolate chips.
- Drop the batter with a small ice cream scooper onto the parchment lined baking sheets, keeping about 2 inches in between. Use the back of a spoon to spread the batter into 2-inch
- Bake for 10 minutes, rotating the baking sheets after 5 minutes, or until the tops of the cookies are cracked and shiny.
- Cool the cookies on baking sheets for 10 minutes then transfer them to wire racks to cool completely. Pack em for lunch and freeze what you don’t eat right away!
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