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Comment to Win: Kids’ Recipes

Comment to Win: Kids’ Recipes

Jennifer Low treats us with family friendly recipes, and this time she brought a very special guest with her to cook on the show. Livvy is Jen's ten-year-old daughter. The recipes featured in this segment are meant for junior chefs! They are so simple and kid-licious, children can make them at home and treat their parents to a homemade dinner!  

Comment to win: Tell us which recipe your child likes to make and you could win a copy of Jennifer Low's book, Kitchen for Kids.
We're giving away 9 copies!


(Preview recipe from Kitchen for Kids Everyday, Jennifer Low's new cookbook for children coming in 2012)


Tomato sauce and melted cheese on breaded chicken is a popular combination. It's a nice dinner for 4 - especially if you add salad on the side.

Tools: baking sheet, parchment paper, sealable plastic bag, bowls, measuring cups, measuring spoons, fork, 2 baking dishes, ordinary spoon


1 tbsp (15 mL) olive oil
1 cup (250 mL) bread crumbs
2 eggs
2 tbsp (30 mL) water
1/3 cup (75 mL) all-purpose flour
1/2 tsp (3 mL) garlic powder
1/2 tsp (3 mL) salt
8 to 10 skinless, boneless chicken thighs
1 1/2 cups (375 mL) tomato sauce
1 1/2 cups (375 mL) grated Mozzarella cheese


1. Preheat oven to 350 F (180 C).
2. Line a baking sheet with parchment paper. Drizzle it with the olive oil.
3. Spread the bread crumbs in a baking dish. Set aside.
4. Use a fork to beat the eggs and water in another baking dish. Set aside.
5. Put the flour, garlic powder and salt in the plastic bag. Close up and shake the bag to mix the ingredients.
6. If the chicken thighs are rolled up in the package, unfold them before adding them -- in two batches -- to the flour mixture in the bag. Close the bag and shake to coat the chicken. Place the floured chicken into the dish of beaten egg. Roll the chicken in the egg mixture to coat all sides.
7. Remove the chicken from the egg mixture and roll each piece in the bread crumbs. Lay the chicken pieces flat on the parchment paper.
8. Bake 25 minutes. Get help removing from oven (but keep oven on). Cool slightly so you can work with the sheet safely.
9. Use an ordinary spoon to spread the tomato sauce onto the tops of the chicken. Sprinkle the mozzarella cheese on top.
10. Bake another 13 to 15 minutes, until the cheese is melted and bubbling at the edges. Makes 8 to 10 pieces Mozzarella Chicken.

(Recipe courtesy of Kitchen for Kids, Jennifer Low's internationally best-selling children's cookbook, Whitecap Books).


Messy and yummy. These are the cake version of the graham cracker treats made around the camp fire. They're topped with a warm jumble of melted marshmallow and chocolate sauce.


4 large marshmallows
1/4 cup unsalted butter (if cold, cut into pieces) (60 ml)
1/4 cup white sugar (60 ml)
1/3 cup packed brown sugar (75 ml)
1 large egg
1/2 tsp vanilla extract
1/3 cup all-purpose flour (75 ml)
1/3 cup wholewheat flour (75 ml)
1/2 tsp baking powder
pinch of salt

Chocolate Goosh

1/4 cup water (60 ml)
2 tbsp packed brown sugar
1 tbsp unsweetened cocoa powder


1. Pop the marshmallows in the freezer. Preheat the oven to 350 F.
2. To make the cake, melt the butter in a bowl at 50% heat in the microwave (about 1 minute). Use a whisk to stir in the sugars. Then, still using the whisk, stir in rest of the ingredients for the cakes (but not the Goosh ingredients) until smooth. Spoon into 4 ramekins. Put a cold marshmallow in the middle of the batter.
3. Put the ingredients for the Chocolate Goosh in a cup and heat on 50% power in the microwave for 1 minute, until hot. Stir smooth. Pour over the marshmallows and cake batter.
4. Put the ramekins on a baking sheet. Bake 23 minutes until the cake is puffed and the chocolate is bubbly at edges. Makes 4 Gooshy S'More Cakes.


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