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When In Mexico - Do As the Mexicans Do


Serve the guacamole with tortilla chips for a snack or with the enchiladas. Don’t worry

if the top of your guacamole begins to brown. This is called oxidation, and it’s what

happens when the avocado is exposed to oxygen in the air. The acid from the lime

juice should help prevent it from changing color, but if you have any leftovers, cover

the top directly with food-safe wrap to help keep the oxygen out.


2 ripe peeled avocados, halved and pitted
1⁄2 teaspoon kosher salt
1 tablespoon lime juice



  1. Scoop pulp from avocados; place in a small bowl.

  2. Sprinkle with salt, and mash with a fork until almost smooth.  Stir in lime juice.

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Next let’s get the enchiladas together so they’re ready to eat for dinner tonight.

Ask an adult or older sibling to help you:

• Preheat the oven

• Brown the ground beef mixture on the stovetop (parents, kids can help crumble

  the beef by using a potato masher while it cooks)

• Grate the cheese (if pre-shredded wasn’t purchased)

• Put the baking dish in the oven and take it out

The Best Ground Beef Enchiladas


1 pound ground beef

1 yellow onion - diced

1 tablespoon Taco Seasoning

2 cups Enchilada Sauce

8 tortillas - enchilada size

1 cup shredded cheddar cheese

1 cup shredded Monterey Jack cheese


Preheat oven to 350° F  /  175°C . Heat a large skillet over medium-high heat. Add ground beef, onion and taco seasoning; cook until meat is no longer pink. Drain fat from beef and onion mixture.Grate cheeses into a large bowl and combine. Pour about 1/2 cup of enchilada sauce into the baking dish to cover the bottom. Lay tortilla on a flat surface and spoon ground beef mixture down the middle, top with about 1/8 cup of cheese. Roll up tortilla and place, seam side down, in the baking dish. Repeat with remaining tortillas.Top enchiladas with remaining enchilada sauce and cheese.


Bake for 15-20 minutes or until heat through and cheese has melted.

Chef Ruby

England Calls - Hear the Chimes?

We’re off to the land of Big Ben


How do you do? Today we are in the United Kingdom trying out shepherd’s pie and creating the perfect treat for afternoon teatime: raspberry hand pies.  

You may already be familiar with some fun facts about this country. The United Kingdom is home to The Queen and double decker buses. Between the hours of 3 and 5 PM (around the time children come home from school), most everyone pauses for teatime, enjoying a snack of small sandwiches, scones, and pastries accompanied by tea. Have you ever had a tea party? We’ll have our own today! 


Let’s get started on the shepherds pie for dinner. You can make it in the morning, let it cool, and refrigerate it. Then reheat it after you finish your tea party.

English Shepherd’s Pie Recipe

Ask an adult or older sibling to help you:

• Preheat the oven

• Slice the carrots

• Brown the vegetables and ground beef mixture on the stovetop

• Grate the cheese (if pre-shredded wasn’t purchased)

• Put the baking dish in the oven and take it out

• Refrigerate and reheat the Shepherd’s Pie if you’re making it ahead of time 

Note to Parents: This recipe calls for mashed potatoes. Feel free to use your favorite recipe or purchase premade mashed potatoes. For those with pickier children, you can also make a “deconstructed” shepherd’s pie, leaving all of the ingredients separate.


1 pound lean ground beef

1 onion, diced

3 carrots, diced

¾ cup frozen peas

2 tablespoons all-purpose flour

1/2 teaspoon ground cinnamon

1 tablespoon Italian seasoning

2 tablespoons chopped fresh parsley

1 1/2 cups beef broth

1 tablespoon tomato paste

salt and pepper to taste

4 potatoes, peeled and diced

1/4 cup butter, softened

1 cup milk

salt and pepper to taste

1/4 pound shredded Cheddar cheese



Preheat oven to 400°F  /  200°C


Make Meat Filling: Place large skillet over medium heat. Crumble ground beef and saute 1 minute. Add onion and carrot, then saute until meat is no longer pink and onion begins to brown, about 5 minutes. Mix in flour, cinnamon, mixed herbs, and parsley.


In small bowl, combine beef broth and tomato paste. Mix, then add to beef mixture. Add frozen peas, salt and pepper to taste. Lower heat and simmer mixture for 15 minutes, stirring occasionally, until most of liquid is absorbed. Spoon mixture into a 9 inch pie plate.


Make Potato Topping: Place diced potatoes in a medium saucepan. Cover with water and place over high heat. Allow to come to a boil. Boil for 15 minutes, or until potatoes are tender. Drain.


Mash potatoes until smooth, then add butter or margarine, followed by milk. Whip until fluffy. Add salt and pepper to taste. Spread potatoes over beef filling. Sprinkle with grated Cheddar cheese.


Note: Instant mashed potatoes are a great substitute but leave salt out of recipe


Bake in preheated oven for 25 minutes, until top is browned and cheese is bubbly.


Now that we have dinner prepared, let’s have a tea party. We can make cucumber sandwiches (sliced cucumbers on white bread spread with cream cheese) and raspberry hand pies.


Kid-Friendly Raspberry Hand Pies

Raspberry Hand Pies Recipe


1 package refrigerated pie crust dough

12 ounces raspberries

1/4 cup sugar

1 tablespoon cornstarch

2 teaspoon vanilla extract

1 large egg, beaten


  1. Preheat oven to 375°F  / 190°C .

  2. On lightly floured surface, unroll pie crusts and cut into 20 rounds, 3½-inches each. Reroll scraps as necessary. Place dough circles on parchment-lined baking sheet.

  3. Mix raspberries, sugar, cornstarch and vanilla until berries begin to release juices and mixture is evenly blended.

  4. Brush 10 dough rounds with egg and top with raspberry mixture. Add a dough round to each hand pie. Press firmly on edges to seal or use a fork to seal edges. Brush tops with remaining egg.

  5. Bake 20 minutes, or until pies are golden. Let cool slightly before serving or cool completely.


Bonus activities

You can practice 24 different ways to say “hello” in British English. Be king or queen for the day and make your own crown. You can also make teacups for a tea party.

A journey to Japan

20-Minute Teriyaki Chicken

Ask an adult or older sibling to help you:


• Make rice in a rice cooker or on the stovetop

• Cut broccoli into florets and steam it

• Saute the chicken

• Cook the sauce


INGREDIENTS - (Makes 2 - 3 Servings)


Teriyaki Chicken

  • 500 grams (just over a pound) boneless skinless chicken breasts, cut into bite sized pieces

  • salt and pepper

  • 1 tablespoon peanut oil (or any cooking oil)

  •  batch teriyaki sauce (see below)

  • optional toppings: toasted sesame seeds, thinly sliced green onions

Teriyaki Sauce

  •  Clove Garlic, peeled and minced

  • 1/4 cup Soy Sauce

  • 2 tablespoons Honey

  • 2 tablespoons Mirin (pronounced MEE-rin) sweet rice wine

  • 2 tablespoons Rice Wine Vinegar

  • 1 tablespoon Cornstarch

  • 1/2 teaspoon Sesame oil

  • 1/4 teaspoon ground Ginger



  1. Season the chicken with a few generous pinches of salt and pepper.  Set aside.

  2. In a large saute pan or wok, heat oil over medium-high heat.  Add chicken and saute, stirring occasionally, until the                chicken is cooked through and no longer pink on the inside.

  3. Meanwhile, as the chicken is cooking, prepare your teriyaki sauce.

  4. Once the chicken is ready to go, pour the teriyaki sauce over it, then toss to combine until the chicken is evenly coated.  Continue cooking until the sauce reaches a simmer and thickens.

  5. Remove from heat, and serve immediately, garnished with optional toppings if desired.


TO MAKE THE TERIYAKI SAUCE: Whisk all ingredients together until combined.


ARRIVEDERCI  - Destination Italy

Lasagna Roll Ups

Ask an adult or older sibling to help you:


• Preheat the oven

• Cook the lasagna noodles

• Brown the meat on the stovetop

• Grate the cheese (if pre-shredded wasn’t purchased)

• Put the baking dish in the oven and take it out

• Put together a green salad to go with the lasagna


Prep Time:  25 minutes - Cook Time:  35 minutes - Total Time1 hour

Servings 8 Roll Ups


  • 8 Lasagna noodles, cooked 2 minutes less than package directions

  • 1/2 lb. Ground Beef

  • 2 Italian Sausage Links, casing removed

  • 1 (15 oz.) container Ricotta cheese

  • 1 large egg

  • 2 cups shredded Mozzarella (divided in the instructions

  • 1 tsp. dried Basil

  • 1 jar Spaghetti Sauce



Preheat oven to 350 degrees. Meanwhile, cook lasagna noodles 2 minutes less than package directions (they will continue to cook when baking in the oven).

While the noodles are boiling, heat a large skillet over medium heat. Add ground beef and Italian sausage and break up with a wooden spoon. Cook until no longer pink. Drain excess grease and set aside.

In a medium bowl, mix together ricotta, egg, 1 cup of shredded mozzarella and basil. Mix ground beef mixture into the ricotta.

Spread half a cup of the spaghetti sauce in the bottom of a 9x9 pan. 

Lay out lasagna noodles on a flat surface. Divide ricotta mixture evenly among the noodles. Spread out over the noodles and roll them up. Place in the prepared baking dish, seam side down. Pour desired amount of sauce over the lasagna roll ups. Top with remaining cup of cheese.


Cover loosely with foil and bake for 25 minutes. Remove the foil and bake another 10 minutes. If desired, turn on broiler to get the cheese golden and bubbly. Watch very closely as it can burn quickly.


With dinner ready to go, now it’s time to make our super-fun pizza dessert! This recipe has strawberries,

kiwi, cherries, and blueberries for toppings, but feel free to use your favorite fruit.

Summer Fruit Dessert Pizza

Sweet sugar cookie "crust" with a marshmallow fluff cream cheese spread

topped with slices of fresh fruit!


Prep time: 15 min.      Cook time: 15 min.      Yield 10 large servings



  16 ounces roll of refrigerated sugar cookie dough

  ½ cup of Marshmallow Fluff – use a commercial brand usually found in the

      ice cream topping area or the cake mix area of your grocery store.

  8 ounces Cream Cheese, softened

  ¼ cup powdered Sugar

  1 tablespoon Vanilla Extract

  7 large Strawberries, sliced

  3 Kiwis, sliced

  ½ cup Blueberries

  ½ cup sliced Cherries


  • Preheat oven 325F.

  • Roll cookie dough, into a large square, about 1/2 inch or 1/4 inch thin on a baking sheet.

  • Bake for 11-14 minutes.

  • Let cookie cool completely.

  • In a medium mixing bowl, mix the cream cheese, marshmallow fluff, powdered sugar, vanilla.

  • Mix until smooth.

  • Spread over baked and cooled cookie.

  • Top icing with sliced fruit.

  • Slice and serve.

  • (Keep in the fridge, you may want to eat this with a fork)


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