Today is National Kids in the Kitchen Day. In my opinion, spending time with our children in the kitchen is one of the most important things we can do. It’s a way of creating memories, passing along a little family history and teaching life skills.
I spend countless hours in the kitchen with my parents. My children were at the stove from an early age. Kiddo not only can cook from a recipe with skill, he can also create his own recipes. These are important skills. Cooking is so much more than putting food on the table. It’s budgeting, planning and shopping. There is reading, math and science involved. Spending time in the kitchen makes learning fun.
Years ago, my co-workers and I were at a company function that ran a bit late. One of my co-workers received a call from her daughter, then attending her first year in college while still living at home. The daughter was upset that her mother was late returning home. After all, she was hungry and demanded to know when mom would be there to make dinner. Really? A grown person who could not make her own supper. Kiddo would never have made that call. I could be gone for days – maybe even weeks – and he would not starve. His only concern, once the fridge, freezer and pantries were empty would have been should he shop or would I be home soon. When Kiddo was in high school and I had returned to the work force, dinner was his responsibility. All those days spent in the kitchen as he grew up sure came in handy.
While the skills learned in the kitchen are important, more important are the memories. Those we will carry with us for a lifetime. Children are never too young to spend time in the kitchen. Should we hand a knife to a toddler? Of course not! But we can let them decorate the cookies or lick the spoon while spending time together.
Looking back at my own teen years, every friend I had knew their way around the kitchen. Often we’d gather at one house or another, and cook together. No one needed instruction, our skills had been developed from an early age. Kids in the Kitchen – so important for so many reasons.
Today’s recipe is geared more for the teenagers looking for something flavorful. Perfect to make, then take outside. Yeah – outside. Don’t get me started.
1 lb Ground Beef
2 tablespoons Taco Seasoning
8 oz Mild Cheddar Cheese, shredded
2 cups Iceberg Lettuce, shredded
4 firm Roma Tomatoes, finely chopped
12 bags Frito Corn Chips, Individual Size
8 oz Sour Cream
In a skillet, cook ground beef, breaking it into small pieces as it browns. Drain well, season with taco seasoning. Keep warm.
While the meat cooks, shred cheese using the smaller holes on the cheese grater. Set aside. Stack lettuce leaves, roll tightly and slice to create perfectly shredded lettuce. Set aside. Finely dice tomatoes, set aside.
Open the bags of chips carefully so as to not tear the packaging. Divide meat filling among the bags. Garnish as desired with cheese, lettuce, tomatoes and sour cream. Close tops of the bags, give a shake, then serve and enjoy.