Kids in the Kitchen

RECIPES FOR THE WHOLE FAMILY

BY JENNIFER BAJSEL

SPAGHETTI NESTS

SERVINGS: 6 | PREP: 20 MIN. | COOK: 25 MIN. | TOTAL: 45 MIN.

INGREDIENTS: 8 oz. of spaghetti | Kosher salt | 2 cups spinach leaves, chopped | 1 lb. sweet Italian sausage | 1 cup grated Parmesan, divided | 3 Tbsp. milk | 1 egg | Olive oil for drizzling | 1 jar (25 oz.) marinara, warmed | 1 container (8 oz.) small mozzarella balls

DIRECTIONS: PREHEAT the oven to 350°. Spray a large muffin pan with non-stick oil. BRING a large pot of salted water to a boil. ADD the pasta and cook according to package directions, stirring occasionally for 8-10 minutes. CHOP spinach and set aside. COOK the sausage, breaking into crumbles. DRAIN the pasta and place it in a mixing bowl. ADD chopped spinach and sausage to the pasta. COMBINE, in a separate bowl, milk, egg, and ⅓ cup of Parmesan. ADD to the pasta. TOSS until spinach is wilted and pasta is coated. TWIRL spaghetti with tongs or a fork and place in greased muffin cups. MAKE a slight indentation in the center of each. BAKE for 15 minutes. REMOVE them from the oven and let them cool for 10 minutes before removing them from the pan. SPOON marinara on each serving plate and place the

spaghetti nests on the sauce. PUT mozzarella balls in the center of each nest. SPRINKLE with remaining Parmesan.

TIPS & TRICKS: To make twirling the pasta easier, use a large spoon under tongs or a fork. Choose fun meats and veggies for variety and use your favorite sauce.

MINI MEXICAN MEATLOAF

SERVINGS: 8 | PREP: 15 MIN. | COOK: 45 MIN. | TOTAL: 60 MIN.

INGREDIENTS: 1 lb. ground beef | ½ cup panko breadcrumbs | 1 pkg taco seasoning | 1 Tbsp. cumin | ¼ cup milk | ½ red onion, chopped | 1 cup black beans, canned | 1 cup corn, canned | 2 eggs | 2 cups shredded cheddar, divided | 1 cup salsa | Chopped cilantro, optional

DIRECTIONS: PREHEAT the oven to 350°. SPRAY a mini loaf pan or muffin pan with non-stick oil. CHOP the red onion. DRAIN and rinse the black beans and corn. MIX the ground beef, breadcrumbs, seasonings, onion, black beans, and corn in a mixing bowl until just combined. WHISK, in a separate bowl, the eggs, milk, and ½ cup shredded cheese. POUR it into the beef mixture and combine. PRESS the beef mixture into the greased pan and top each loaf/muffin with a tablespoon of salsa. BAKE for 30 minutes. REMOVE from the oven and top each loaf/muffin with the remaining shredded cheese. PLACE it back in the oven for 15 minutes. ALLOW the meatloaf to rest for 15 minutes before serving. GARNISH with cilantro (optional).

TIPS & TRICKS: This is fun for kids to mix with their hands. Serve with rice, sour cream, and avocado.

CHEESE FONDUE

SERVINGS: 6-8 | PREP: 10 MIN. | COOK: 15 MIN. | TOTAL: 25 MIN.

INGREDIENTS: 2 Tbsp. butter, melted | 2 Tbsp. flour | ½ cup white wine | 2 tsp. garlic powder | 1 tsp. dry mustard | 1 cup half & half | 3 cup cheddar, shredded | 1 cup Swiss, shredded | ½ tsp. salt | ¼ tsp. black pepper

DIRECTIONS: MELT butter in a medium saucepan over medium heat. STIR in flour and whisk to combine. ADD white wine, garlic powder, and mustard. STIR until smooth (the alcohol will cook out). WHISK in half & half and stir until thickened. STIR in cheese until it melts. ADD salt & pepper to taste. KEEP warm while serving in a fondue pot or slow cooker.

ABOUT OUR CHEF

Jennifer is a private chef in Dallas, TX, with a passion for home-cooked meals with a global influence.

In addition to cooking, she hosts an Italian cooking show on national streaming television. To follow

her, go to JenniferBajsel.com or find her on Instagram @JENNIFER_BAJSEL