Summer Camp Fun June 23 2017
This week my oldest son started summer camp. It has been really fun for him which is great! The tricky part for me has been figuring out what to pack in his lunch that he will actually eat. Now I’m sure you are thinking the son of a culinary professional must have a great palette. Not to disappoint you too much, but he’s three and is in a bit of a picky stage. He’ll eat almost anything if it can be dipped in ketchup and mayonnaise but condiments don’t pack particularly well in a lunch box. I turned to the internet for some ideas on how to make my child’s lunch more exciting and appealing. Here are some of my favorites.
- Take a traditional sandwich and make it interesting by cutting it into a favorite shape with a cookie cutter.
- Have a color theme for the lunch like orange with carrots, cheese, orange & goldfish crackers.
- Let your child order their lunch like from the room service breakfast menu that you place on your door.
- Don’t stick to traditional lunch items… try waffles, pancakes, or breakfast cereal to keep it interesting.
If anyone has any other ideas I am definitely open to suggestions.
Life is a Picnic June 07 2017
The warmth outside shows that summer is nearly upon us. There is nothing better than spending a day outside, whether at the park or enjoying a beach day. Instead of cutting that time in nature short by having to look for food, I pack a delicious picnic full of fresh fruit, snacks, and crave-worthy sandwiches.
My current favorite is an easy-to-make chicken salad sandwich on golden brown Challah bread. You can use a home-made roasted chicken or a store-bought rotisserie chicken; either will work fantastically well. This recipe also gives you a chance to sneak some fruit into lunch for the kids, the crunch and slight sweetness balance the savory richness of the dressing.
Rosemary Chicken Salad
Makes 3-4 servings
1 small, roasted chicken
2 Tbsp Empire Mayonnaise Co. Rosemary Mayonnaise (to taste)
1 tsp lemon juice
A handful of sliced almonds
One medium-sized apple(pink lady, fuji, or gala are my favorites)
Bibb lettuce(optional, to garnish)
-Line a shallow baking sheet with your handful of almonds, toast until golden-brown, about 5 minutes at 350 degrees
-Carve the chicken into one inch pieces and place in a mixing bowl. I like to get a mix of white and dark meat
-Slice the apple into small batons
-Add the toasted almonds, apples, and lemon juice to the bowl
-Incorporate Empire Mayonnaise Co. Rosemary Mayonnaise and toss to coat
-Garnish Challah with two large bibb lettuce leaves
-Serve on your favorite sandwich bread
-Enjoy your sandwich in the sun!