Easy back-to-school recipes with Chef Jamie Gwen

Morning News

Chef Jamie Gwen joined us live with easy back-to-school recipes. For more information on Chef Jamie Gwen you can visit her website or follow her on social media @ChefJamieGwen.

Ralphs Grocery Stores are offering pickup and delivery! Order online through their website.
You may also order your produce directly from Melissa’s Produce.

ANIMAL TOAST
Ingredients:

  • Wheat bread
  • Nutella
  • Cream cheese
  • Nut butter
  • Sliced bananas
  • Sliced strawberries
  • Blueberries

Toast the bread slices and spread a thin layer of your nut butter of choice or cream cheese on each piece of toast. Use the fruit to create animal faces on the toast.

MINI CHICKEN PARM HOAGIES
Empower your teens to use the toaster oven to cook the chicken and toast these simply delicious sliders.

Ingredients:

  • 4 frozen breaded chicken strips
  • Mini hoagie rolls or dinner rolls
  • 2 slices mozzarella cheese
  • 1/2 cup marinara sauce
  • Grated Parmesan cheese

Cook the chicken strips according to the package directions.

Place a cooked chicken strip in each roll and top with a half of a slice of mozzarella cheese. Spoon marinara sauce on top and sprinkle with Parmesan. Use your toaster oven or broiler to melt the cheese until it’s gooey.

Makes 4 Mini Hoagies

REFRIGERATOR FRIED RICE
Clean out the fridge and have the kids add everything they love to this quick stir-fry. So good!

Ingredients:

  • Olive oil
  • 2 eggs, beaten
  • 1/2 cup cooked diced pork or chicken or cubed tofu
  • 1 cup diced vegetables (carrot, celery, peppers, onions, mushrooms)
  • 2 cups cooked rice, cold
  • 2 tablespoons soy sauce
  • 1 tablespoon rice wine vinegar
  • Green Onions
  • Sesame oil
  • Optional: chopped garlic, chopped fresh ginger

Heat 1 teaspoon of olive oil in a skillet over medium heat. Add the beaten eggs and scramble them until just cooked through. Scrape them into a bowl and set aside.

To the same pan, add 1 tablespoon of olive oil and the diced veggies and cook, stirring often, for 3 minutes. Add your protein of choice (add the garlic or ginger here, if using) and cook for 1 minute more. Transfer the veggies/meat to the bowl with the eggs.

To the same pan, add 1 tablespoon of olive oil and add the rice. Coat the rice with the oil, then spread the rice into a thin layer across the bottom of the pan. Cook over medium heat until the rice is toasted and beginning to brown. Add the veggies/meat/eggs back to the pan and stir well to combine. Add the soy sauce and vinegar and cook for 1 minute, stirring constantly.

Transfer the fried rice to a bowl and garnish with green onions and a drizzle of sesame oil.

EDIBLE CHOCOLATE PLAYDOUGH
Totally edible chocolate-scented playdough; so much fun!

Ingredients:

  • 2 cups store bought vanilla frosting
  • 1/2 cup unsweetened cocoa powder
  • 1 1/4 cup powdered sugar

Combine the ingredients and mix well. If it’s too sticky, add more powdered sugar. If it’s on the crumbly side, you can add a small amount of water (1/2 teaspoon at a time) to moisten. Form the mixture into a ball and play!

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