Entries Tagged 'Kids' ↓

With Summer ending and Labor Day around the corner what better time to whip up some tasty uber fancy S’mores. I first saw this idea on Oh Joy Eats and since have been noticing the many different varieties of gourmet marshmallows you could get creative with. First up is Whimsy & Spice which can be ordered online or found at Dean and Deluca (Soho Location) with their flavors: Caramel, Cardamom, Maple, Lemongrass, Chocolate and Rose Vanilla. Next is Plush Puffs which can be found at Whole Foods with wild flavors like: Maple Bacon, Vanilla Bean, Caramel Swirl, Chocolate Chip, Toasty Coconut, Peppi-Mint and Cinnamon.(Bonus – Most Plush Puffs are Glutten Free, Corn Syrup Free and Fat Free!) And last but not least is Butter Baked Goods that are sold at Joan’s on Third with homemade marshmallows in simple flavors like: Raspberry, Vanilla Mint and Coconut. – Taryn Cox for THE WIFE

Simply cut each fancy marshmallow in half, join the two halves together, then toast them with the chocolate and bottom graham cracker in the toaster oven. When it comes out, the marshmallows will be toasty and gooey…and the chocolate nice and melted. Top it with the 2nd cracker, and you’ve got a fancy marshmallow and chocolate extravaganza for your taste buds. The one photographed above is with rose vanilla, toasted coconut, and crisped rice chocolate, but you can make it simpler with plain marshmallows and solid dark or milk chocolate… or dark chocolate with sea salt — Oh Joy Eats

Ingredients:

• 1/2 Cup Ketchup
• 2 Tablespoons Honey
• 1 tablespoon Worcestershire sauce
• 1 1/2 Pounds Organic Boneless Skinless Chicken Breasts
• Kosher Salt and Pepper
• Canola Oil for The Grill
• 6 Ears Corn, Shucked
• 1 Tablespoon Unsalted Butter, Cut into Pieces
• 2 Scallions, Sliced

Directions

1. Place twenty 8-inch wooden skewers in water to soak. Heat grill to medium-high.
2. In a small bowl, combine the ketchup, honey, and Worcestershire sauce. Set aside.
3. Slice the chicken lengthwise into twenty ½-inch-thick strips. Thread each strip onto a wooden skewer. Season with ¼ teaspoon each salt and pepper.
4. Lightly oil the grill. Cook the chicken, turning occasionally, until cooked through, 6 to 8 minutes, basting with the ketchup mixture during the last 2 minutes.
5. Meanwhile, grill the corn, turning occasionally, until slightly charred, 3 to 4 minutes.
6. Cut the kernels off the cobs, place in a medium bowl, and toss with the butter, scallions, and ¼ teaspoon salt and pepper. Serve with the chicken. – Real Simple Magazine

* This recipe is great for kids, so easy to make and perfect for grilling outside during Summer. Did I mention it’s delicious??

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