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Mac n Cheese with ground beef

Macaroni & Cheese Dinner With Hamburger Meat

I cup of macaroni (elbow)
陆 cup of diced tomatoes
1 lbs of ground beef
1 small onion chopped
陆 teaspoon of each salt, pepper, garlic powder

To make cheese sauce
2 cup of shredded cheddar cheese
4 tablespoons of butter
1/2 cup of milk

In a large pot boil 2-3 quarts of water with a tablespoon of salt. Boil the pasta according to package directions, when aldente, drain.

Meanwhile In a large pan, start-browning beef, add chopped onion and tomato, season with salt, pepper and garlic powder. Cook until no longer pink and add the pasta to the meat.

Cheese sauce: In another saucepan, heat butter and milk, when heating up add the milk and stir until well combined and cheese is melted, add the cheese sauce to the meat and pasta, mix well and serve.

This is a great and super easy recipe to make when your in a pinch. Kids have fun making this as well… So enjoy!

Whole Wheat Blueberry-Chocolate Chip Pancakes

So I had to share this recipe because every time I ask my husband if he could buy a loaf of whole grain bread or whole wheat he always puts the stinky face… He thinks anything that is healthy is gross… I swear it’s like dealing with one of my kids sometimes 馃檪

So I woke up last Sunday and wanted to make something fun to eat so I wanted pancakes and I know if I told my husband it was whole wheat he would have acted like he wasn’t hungry and thus the stinky face :-/

So I replaced the sugar with agave, the white flour with whole wheat and added the blueberries and little chocolate chips, although my recipe will allow for 3/4 of a cup, I only put in about 1/2 cup. Can I tell you they didn’t leave one crumb on the plate. Even my husband.

So I hope you enjoy the recipe and share it with your “stinky face” family members.


Prep time: about 20 minutes

1 陆 whole wheat flour

2 tbsp. agave

2 tsp. baking powder

1/2 tsp of cinnamon

3/4 tsp. salt

2 tbsp. melted butter

2 egg

1 tsp. vanilla

1 陆 cup milk

3/4 cup of chocolate chips

陆 cup blueberries frozen or fresh

Extra butter for the pan



路 In a large bowl, mix together the flour, agave, baking powder, cinnamon and salt. Set the bowl aside.

路 Melt the margarine in a small saucepan or microwave.

路 Crack the eggs into a medium-size bowl, and then add the milk, vanilla and melted butter. Whisk until everything is well mixed.


路 Add the flour mixture to the egg mixture. Whisk again until both mixtures are blended together.

路 Now mix in the chocolate chips and blueberries.


路 Put extra butter in the saucepan to cook your pancakes, it is hot enough when the butter starts to bubble.

路 Use a ladle to pour the batter into the pan or pancake shapers, make sure to catch some chocolate chips and blueberries in the batter.


路 Use a spatula to see when your pancakes are light brown on the bottom. When they are, flip them over with the spatula. Cook for another few minutes until the pancakes are light brown on the other side. Serve and Enjoy!


Neena’s Creamy Potato Leek Soup

You need to try this recipe I made, YUM!

I wanted to try something new at home. My husband loves soup and I know he loves creamy soups so I went to the store and brought whatever ingredients inspired me to cook that day. I saw the leeks and they looked so nice, I love leeks. You just have to remember that because they grow in sand they get lots of sand in between the leaves. Just cut off the bottom where the white starts to turn green, then cut the root end and slice them into thin rings, put them into a bowl of cool water and loosen the rings in the water. “Swoosh” them around the water a bit so the sand can come off them and drop to the bottom, let the water settle down. DO NOT DUMP THEM IN THE STRAINER! Scoop the leeks up carefully from the water without picking up the sand from the bottom.

OK enough about leeks, I do use chicken stock and bacon for topping but you can easily change it to vegetable stock, if you prefer to go vegetarian. You can also not use the cream at the end it will still be creamy enough…. I just wanted to go all out for my recipe.聽

I really hope you enjoy it! Please let me know what you think and if you have anything you did to improve the recipe…


2 quarts water for boiling potatoes

6-8 russet potatoes, peeled and diced


6 cups chicken broth


1-cup butter (2sticks)

2 leeks, sliced thinly and washed

1 small onion, diced

2 cloves garlic, finely minced

1-teaspoon salt

1 teaspoon ground black pepper


1-cup all-purpose flour

1 cups heavy cream


1 1/2 cups cheddar or any cheese of choice

6 strips of bacon cook crispy and chop into bits

1/4 green onion



1.聽聽聽聽 In 2 quarts of water add, peeled, 陆鈥 diced Potatoes and boil until fork tender 10 min or so, drain; save till later.

2.聽聽聽聽 In another pot add broth simmer low-med heat

3.聽聽聽聽 In soup pot melt 2 sticks butter, add leeks, onion, garlic, salt, pepper and cook until tender.

4.聽聽聽聽 When tender add 1-cup flour and mix together and cook for 3-4 minutes to remove flour taste and there are no lumps.

5.聽聽聽聽 Now slowly whisk in hot broth to flour veg mixture to prevent lumps from forming. Cook for 10-15 minutes, mixture will be getting thick at this point

6.聽聽聽聽 Add the 1 cup of heavy cream slowly to soup mixture.

7.聽聽聽聽 Add potatoes; simmer for 10 mins and serve.

8.聽聽聽聽 Garnish with. Bacon, shredded cheese and green onions and enjoy.




Summer Camp us already filling up! sign up because space is limited..


Are you ready for a FUN Summer??
4th grade and up!

(we group the kids according to skill levels and ages)

Please register ASAP! This cooking camp gets full very quickly! No kidding.

The Month of JULY and mid August!!!

This year, Cooking classes will include ingredients for all menus, cooking tools, an apron and chef hat for each Summer culinary student!
We give the students a true culinary school experience.
Menu鈥檚 are all new and created to expand the pallet and creativity of your up and coming chefs!

Culinary Camp Only $300 a session

Main Outback Page click here

Dates for each session are Monday thru Thursday:
Class is in session from 9am-1pm

June 30th 鈥 July 3rd Register Here
July 7th 鈥 10th Register Here
July 14 鈥 17th Register Here
July 21st 鈥 24th Register Here
August 11th 鈥 14th Register Here
August 18th 鈥撯

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Pizza and Stromboli with kids

I had such a great time with my daughter and my nephew making pizza’s and Sausage Stromboli. I didn’t want to spend the money on pizza delivery so we went to rent a movie at the redbox and we made our own pizza and of course we added bacon. To tell you the truth it tasted much better to.

I have enclosed the pictures and the recipes for you to enjoy! Have fun and good eating!


Dough= 3 cups all-purpose flour, 录 cup of dried milk powder, 1 envelope fast-rising dry yeast (2 录 teaspoons), 2 teaspoons sugar,1 teaspoon salt,1 cup very warm water (115 degrees), 2 tablespoons olive oil

Method; Mix flour, milk powder, yeast, sugar and salt in bowl. Stir in very warm water and olive oil until dough forms. Turn dough out onto lightly floured surface. Knead 10 minutes.

Cover; let rest 20-30 minutes in a warm area. After it鈥檚 grown, punch it down and wait another 15-20 minutes. Then from into the pizza shape you would like.

ImageSeasoned Tomato Sauce: 1/2-cup no-salt-added tomato sauce/or crushed tomatoes, 1 clove garlic, minced; 1/4 teaspoon dried Italian herb seasoning

Method; Tomato Sauce: Combine tomato sauce, garlic and Italian seasoning in small bowl. Shred Cheeses, chop veggies, Etc


Sausage Stromboli

Ingredients: 1 Pizza dough, 1 tablespoons olive oil, 1-pound mild Italian sausage, remove from the casings, 1 cup diced yellow onions, 1 teaspoon chopped garlic, 1/2 teaspoon crushed red pepper flakes, 录 cup chopped fresh basil leaves, 2 tablespoons chopped fresh parsley leaves, 2 cups shredded mozzarella, 1 egg plus 2 teaspoons water, beaten together

Preheat oven to 375 degree F
Heat the olive oil in a medium skillet over medium-high heat. Add the sausage and cook until browned and no pink is left, about 5 minutes. Add the onions and cook, stirring occasionally, until the onions are softened, about 3 minutes. Add the garlic and crushed red pepper and cook for 1 minute, stirring constantly. Remove the skillet from the heat and add the basil and parsley, stirring to combine. Cool the sausage mixture completely.

Flour a surface. Roll the dough into a 10鈥 by 12鈥 rectangle. Spread the cooled sausage mixture over the dough, leaving a 1-inch border around the edges.

Sprinkle the shredded cheese over the sausage. Brush the 1-inch border of the dough with the egg wash.

Place the bread, seam side down, on the prepared baking sheet and brush the top of the bread with the remaining egg wash.

Bake the sausage bread for 35 to 40 minutes, or until golden brown and cooked through. Allow bread to stand 10 to 15 minutes before slicing. To serve, slice the bread into 1-inch pieces and serve warm.



Are you ready for a FUN Summer??
4th grade and up!

(we group the kids according to skill levels and ages)

Please register ASAP! This cooking camp gets full very quickly! No kidding.

The Month of JULY and mid August!!!

This year, Cooking classes will include ingredients for all menus, cooking tools, an apron and chef hat for each Summer culinary student!
We give the students a true culinary school experience.
Menu’s are all new and created to expand the pallet and creativity of your up and coming chefs!

Culinary Camp Only $300 a session

Main Outback Page click here

Dates for each session are Monday thru Thursday:
Class is in session from 9am-1pm

June 30th – July 3rd Register Here
July 7th – 10th Register Here
July 14 – 17th Register Here
July 21st – 24th Register Here
August 11th – 14th Register Here
August 18th – 21st Register Here

**The Outback will be offering extended campsessions as well if you need to have a full day of activities. It will start right after the cooking camp, from Arts and crafts, music and more…..
Full info will be announced on their website.

Please contact Christine (Director of Outback) for any registration questions or website concerns.
Ph: 203-594-3075

**The Kiddie Kitchen is Teaming up with The New Canaan Outback Teen Center once again
and we will be offering a Summer Cooking Camp with all New Menu’s. We will be cooking dishes from around the globe!
So get Ready! We are going to have such a Fantastic Summer Camp!!!!**ImageImageImageImage

Sunday Sushi Superbowl Smackdown Party!!

Had such a blast on Superbowl Sunday Making Sushi!!

Had such a blast on Superbowl Sunday Making Sushi!!

Call The Kitchen After Hours for a Fun Home Cooking Party with Friends! We bring everything needed to have a fun time and eat too!

Sushi rolls can be made with many fillings. We used Sushi grade Tuna, Salmon, Tempura battered Prawns! Cucumbers, Avocado and crab salad! It was sooooooo good. We even fried up some Avocado slices in the Tempura, Can you say DELICIOUS!

We made some Mojito’s (I know, not Japanese, but who cares once you’ve had a few.) We had so much sushi it was ridiculous, but sooo yummy because everyone took home a baggie with sushi, especially those who were sulking over the Broncos! They needed to take some sushi home to make them feel better.

Everyone rolled sushi like pro’s… or almost pro’s. 馃檪

So next time you need to have a great time with friends and want to learn something fun too give us a call and let us come and have a blast with you!

Thanks Walden Family for hosting, Freeman Family and Perez Family for attending. And all of you for cooking, learning and being courageous enough to try new things!!!!


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I had such a great time dong this wedding reception clambake! The family was so amazing and fun to work with. There is nothing better than fresh seafood cooked in a big pot and shared with family and friends. This is an indoor clambake, not the ones they do in the sand on the beaches, which are lots of fun but also tuns of work!

This clambake can be put in a big stock pot or clam/lobster steam pot. So I hope you enjoy making this as much as I did… I love catering and making people happy with food. You don’t have to wait for summer to make this and enjoy with your loved ones. let me know what you think! Enjoy!!! Recipe is below.

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Neena鈥檚 Clambake


1 pounds kielbasa
2 large onions, chopped
2 leeks, sliced thinly
4 tablespoons of good olive oil
2 pounds of small red potatoes

3-4 corn on the cob, cut in half or in thirds
1 tablespoon kosher salt
1/2 tablespoon freshly ground black pepper
2 dozen little neck clams, scrubbed and cleaned
2 pounds mussels, cleaned and聽DE-bearded, and cleaned
2 pounds large shrimp, in the shell
3 (1 1/4 – 1 1/2 pound) lobsters
2 cups good dry white wine

*3 large cheesecloths


Slice the kielbasa diagonally into 1-inch thick slices. Set aside. Saut茅 the onions and leeks in the olive oil in a heavy-bottomed 16 quart stockpot or the bottom of the clambake steam pot, over medium heat for 15 minutes.

Layer the ingredients on top of the onions in the stockpot in this order: first the potatoes, (If your using a clambake steam pot like me, I put the potatoes in the bottom half where the onions were saut茅ed) salt, and pepper; then in the second pot of the steam pot) the kielbasa, the corn on the cob, then inside of cheese cloths lightly tied I place the little neck clams, another cheese cloth for the mussels, another cheese cloth for the shrimp, then top it all with the lobsters. Pour in the white wine on top of all the ingredients.

Cover the pot tightly and cook over medium-high heat until steam just begins to escape from the lid, about 15 minutes. Lower the heat to medium and cook another 15 minutes.

The clambake should be done. Test to be sure the potatoes are tender, the lobsters are red and cooked, and the clams and mussels are open.

Remove the lobsters to a cutting board, cut them up, and crack the claws. If you use the cheesecloths it will be easy to remove each item. With tongs, remove the seafood, potatoes, and sausages to a large bowl and top with the lobsters. Season the broth in the pot to taste, and ladle over the seafood, being very careful to avoid any sand in the bottom.