Get Those Kids in the Kitchen!

I grew up in a bygone time. Many of our mothers didn’t have jobs outside the home, at least not the kinds that paid. They helped in the classrooms, ran the after school programs, kept the Little League on track, while the men did “manly things” like coach and empire.

And mothers spent time in the kitchen, with their daughters. Cooking was such a strange thing – Chefs, for the most part, those acclaimed and paid for their creations, were men. But cooking was considered “woman’s work”, right up there with cleaning the house and caring for the children. Home Economics was taught in school. Although open to anyone, as an elective, it was predominantly filled with girls. I took Home Economics and wood shop – aced both classes although I never lifted a finger in wood shop. But that’s a tale for another day.

Spending time in the kitchen with our children is so important – for our sons and daughters. A bonding takes place in the kitchen. Stories and memories and family treasures are handed down. As well as life lessons. Science and math are very much a part of cooking, as is reading comprehension. Hand-eye coordination is developed. The ability to understand and follow instructions, these are all important life skills no matter where life might take you.

It frightens me to see how simple it is to push an app on your phone and in no time at all, someone pulls up to your door with something (usually unhealthy) to eat. Or pre-packaged meals are delivered and all you need do is scan a card, place your selection in the “oven” and wait. Poof – there’s something to eat. No thought, no history, no personal connection of any kind. Once upon a time food was a common denominator, a common link, a starting point from which friendships and partnerships could develop. Cooking enhances so many life skills.

Mothers, teach your sons to cook. Fathers, bond with your daughters in the kitchen. Families, make meal time more than just a break to refuel. Shared experiences are the memories that bind us together.

So let’s get those kids in the kitchen and have some fun! We’ll teach them about healthy choices later – right now it’s all cooking up something kids of every age will enjoy. Yum, burgers!

Fry Sauce Onion Burgers
Fry Sauce
1/3 cup Mayonnaise
2 tablespoons Ketchup
1 tablespoon Cider Vinegar
1/2 tablespoon Honey

In a small bowl, combine mayonnaise, ketchup, vinegar and honey. Whisk to blend. Refrigerate until ready to use.

Onion Burger
1 tablespoon Dried Onion Flakes
1 tablespoon Beef Stock
1 Garlic Clove
1 lb lean Ground Beef
1 teaspoon Worcestershire Sauce
1/2 teaspoon Seasoned Salt
1/4 teaspoon Black Pepper
3 strips Bacon
3 Green Leaf Lettuce Leaves
1 Beefsteak Tomato
3 slices Sharp Cheddar Cheese
3 Sesame Seed Hamburger Buns
6 tablespoon French-Fried Onions

In a small bowl, combine onion flakes with beef stock. Place in the microwave for 30 seconds. Set aside to cool. While the onions cool, peel and finely mince garlic, set aside.

Place ground beef in a large mixing bowl. Add onion flakes, Worcestershire Sauce and garlic. Season with Seasoned Salt and pepper. Mix lightly but well so as to not overwork the meat. Shape into three Third-Pound Patties. Refrigerate until ready to grill.

Cut bacon strips in half to create 6 strips. In a skillet, fry up bacon until crisp. Drain on paper towels, set aside.

While the bacon fries, break off lettuce leaves. Rinse and set aside. Slice tomato for the burgers, set aside.

Grill burgers over medium heat for about 5 to 6 minutes per side. Top with cheese, close grill and let continue to cook until the cheese is melted, about a minute or two longer. Keep burgers warm.

Split hamburger buns, lightly toast. Spread fry sauce on the inside of both the top and bottom bun. Top the bottom but with bacon, tomato and fried onions.

Place burger over the onions, then fishing layers with lettuce, close with the top bun. If desired, cut burgers in half just before serving. Great with French Fries.

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Every day will I bless You,
and I will praise Your name forever and ever