Kids Comfort Food Goes Adulting
Bring on the childhood nostalgia: a bite of a staple childhood snack will instantly take you back. However, some of your favorite past indulgences are not the healthiest of choices, and your taste buds may have matured over time. If you’re missing the meals you once savored, try cooking up updated versions with an adult twist—your seven-year-old self will still be satisfied.
Brie, Fig and Arugula Grilled Cheese
Harken back to your childhood cheese cravings by complementing the ingredient with fruits and vegetables to boost the nutritional value. Juni Cuevas—contestant on MasterChef Season 9—melds all the aforementioned ingredients into one.
Ingredients (yields 2 servings):
1 tbsp mayonnaise
4 slices sourdough bread
4 slices Swiss cheese
2 oz brie cheese, cut up into small pieces
1 tsp honey
1 tbsp champagne vinegar
½ tsp dijon mustard
1 tbsp olive oil
Pinch of salt and fresh-cracked pepper
Handful of baby arugula
4-6 ripe figs, sliced
Directions:
Heat a large skillet or griddle over medium heat.
Spread mayonnaise over the top of each slice of bread.
Place mayonnaise side down onto skillet and top each with a slice of Swiss cheese and small pieces of brie.
Allow for the bread to toast until golden brown and the cheese to melt.
Meanwhile, in a medium-sized bowl, combine honey, champagne vinegar, dijon mustard, olive oil, salt, and pepper. Whisk until emulsified. It should all come together and have a uniform, creamy consistency.
Toss arugula in vinaigrette.
Remove grilled cheese from heat and assemble by placing sliced fresh figs and arugula in between. Slice in half and serve.
PB&J Donuts with Sweet Coffee Reduction
The sandwich staple shrinks to bite-size in this desert-inspired recipe. Transformed with a hint of coffee, the mini donuts—developed by Gabriel Lewis, competitor on MasterChef Season 8—ensure grownup “snackability.”
Ingredients for Dough (yields 10-20 donut holes, depending on the type of cutter used):
2 ½ cups flour
⅔ cup sugar
2 eggs
2 tsp vanilla extract
½ cup milk
3 tbsp butter
1 tbsp baking powder
½ tsp iodized salt
2 tsp apple cider vinegar
1 cup flour (for dusting)
2 cups sugar and 3 tbsp cinnamon (for coating)
Ingredients for Glaze:
1 cup frozen blueberries
2 cups water
2 cups sugar
2 tbsp lemon juice
½ cup water (for thinning if needed)
Handful of crushed peanuts for garnish (optional)
Ingredients for Filling:
½ cup peanut butter
1 tsp fresh ginger, grated
¼ cup sour cream
Powdered sugar (to desired sweetness)
Ingredients for Reduction:
1 cup water
1 cup sugar
¼ cup dark roast coffee grounds
Directions for Donuts:
Combine milk and vinegar and set aside for 5 minutes.
In a large bowl, combine flour, baking powder, and salt. Set aside.
Mix the eggs and sugar until thickened. Then add the vanilla.
Add the flour, milk, and butter, alternating between the three. Start with flour and end with flour.
If the dough is too sticky, add a bit more flour from your dusting flour.
Once the dough comes together, place in a bowl and cover with plastic wrap. Let rest for 30-40 minutes so the gluten can relax.
Preheat fryer oil to 375 degrees Fahrenheit.
Dust your workspace with flour and place dough on a surface. Roll about 1 ½” to 2” and cut with a small circular cutter.
Place dough into fryer for 1-2 minutes. Remove and strain excess oil.
In a bowl, mix cinnamon and sugar and set aside to toss doughnuts in later.
Combine berries, sugar, lemon juice, and water. Cook over medium heat until reduced and thickened. Blend and let cool.
Combine filling ingredients and fill a pastry bag with a circular pastry tip.
Fill cooled donuts with peanut butter filling and set aside for glazing.
Dip donuts into glaze. Coat as thin or thick as you'd like.
Garnish with peanuts and serve with coffee syrup.
Directions for Reduction:
Combine all ingredients and cook over medium heat until reduction appears dark, approximately 10-15 minutes.
Strain coffee grounds and continue reducing until thickened.
Truffle and Ham Mac and Cheese
Kraft, who? International chef and NYC cooking teacher Vera Loulou’s twist on classic mac and cheese takes comfort food to a new, gourmet level.
Ingredients (yields 6 servings):
14 ⅛ oz of macaroni pasta
6 fl oz of half and half (or milk)
3 ½ oz of half- fat crème fraîche (optional but boosts richness in flavor)
1 tsp English Mustard
7 oz of cheese, grated (Fontina, Cheddar, Parmesan, or a combination of all)
4 slices of cooked ham, cut into cubes
1 tsp grapeseed oil
Pinch of black pepper
Pinch of salt
Freshly-shaved truffles, to taste
Directions:
Fill a large saucepan with water. Add a splash of grapeseed oil and bring to a boil. Add the dried macaroni and cook according to the packet’s instructions. Once cooked, drain and set aside.
In a separate pan, add half and half, English mustard, and crème fraîche. Slowly melt over low heat.
Add most of the grated cheese to the cream mixture, reserving some for later, and stir until all the cheese is fully incorporated.
Add the chopped ham to the cream mixture and season with a pinch of salt and black pepper.
Mix the cooked, hot macaroni pasta with the cream and ham mixture and place in an ovenproof dish.
Sprinkle more grated cheese on top and place under a hot grill (or broiler) for 4–6 minutes or until it starts to caramelize to gratinate the cheese.
Shave some fresh truffles or drizzle some truffle oil to put on top of the pasta.
Serve immediately.
Bourbon Bacon Meatballs
The signature Italian meal matures with the addition of bacon and bourbon, devised by food blogger and California-based cook Kit Hondrum. Another healthy update to the dish: a paleo bourbon barbecue sauce to combat the refined sugar and corn syrup found in traditional barbecue sauce.
Ingredients for Meatballs (yields 25 meatballs):
9 oz bacon, roughly chopped
2 shallots, roughly chopped
9 oz ground pork
9 oz ground beef
1 egg
¼ cup almond flour
¼ cup chopped parsley
2 tbsp ground flax seed
½ tsp sea salt
¼ tsp garlic powder
1 tbsp butter, ghee, or avocado oil
Ingredients for Sauce:
½ cup water
5 oz tomato paste
3 tbsp maple syrup (substitute monk fruit syrup for keto)
3 tbsp bourbon
1 tsp Worcestershire sauce
1 tsp blackstrap molasses
½ tsp sea salt
¼ tsp garlic powder
¼ tsp smoked paprika
Directions for Meatballs:
Pulse bacon and shallots in a food processor until ground into a coarse paste. Alternately, you can mince everything finely by hand.
In a large mixing bowl, add bacon and shallots along with the remaining meatball ingredients (except butter).
Mix everything together until evenly combined.
Using hands (slightly damp to help prevent sticking), shape into 1 ½” balls.
In a large skillet, melt butter over medium heat.
Once it’s hot, add the meatballs and brown all sides, about 12 minutes. You may need to work 2 batches, depending on the size of your pan.
Remove meatballs from pan and set aside.
Spoon out most of the fat from the pan and discard. Leave about 1 tbsp of the fat in the pan.
Directions for Sauce:
Mix all sauce ingredients together, then pour into skillet. Stir and bring to a boil, then reduce to simmer.
Simmer for 5 minutes, stirring and scraping the bottom occasionally.
Add the meatballs back into the skillet and simmer for 15 minutes.
If sauce gets to thick, add a bit of water and continue cooking. The sauce should be a normal barbecue sauce consistency at the end.
Coat all meatballs in sauce and serve.
Medjool Dates-Sweetened Rice Krispie Treats
Featuring medjool dates (packed with fiber and brain-boosting benefits), the sugary confection is instantly transformed into a healthy snack. Not to mention, the cereal-based bites—formulated by Abigail Harris, chef and founder of The Running Carrot—are vegan, gluten-free, nut-free, and refined sugar-free.
Ingredients (yields 9 servings):
10 medjool dates
¼ cup warm water
½ cup coconut butter, melted
½ tsp vanilla
Pinch of sea salt
4 cups puffed or crispy rice cereal
Directions:
Place dates in hot water and soak for approximately 5 minutes. This softens them and allows for a smoother texture.
In a food processor or blender, add soaked dates and water. Blend until finely chopped.
Add in coconut butter, vanilla, and sea salt. Mix until texture is smooth.
In a large bowl, combine cereal and coconut date paste and mix thoroughly.
Line an 8x8 baking pan with parchment paper, then press the krispie treats evenly in the pan.
Place in the fridge for 30 minutes, slice, and serve.
Note: Treats can be stored in an airtight container for up to a week. They do not have to be refrigerated.
Baked Almond Crusted Chicken Nuggets
The go-to childhood lunch is remodeled with nutrient-rich almonds as breading. Created by DC-based chef Hannah Bostdorff, the bites—inspired by her own dietary restrictions—are gluten-free as well.
Ingredients (yields 15 nuggets):
2 chicken breasts
2 eggs
1 cup almond flour
1 tsp Italian seasoning
Dash of salt
Dash of black pepper
Directions:
Preheat oven to 400 degrees Fahrenheit.
In a small bowl, whisk together eggs.
In a separate bowl, stir together dry ingredients.
Cut chicken into small pieces.
Dip chicken into egg mixture, then coat in seasoning mixture.
Place nuggets on a baking sheet and bake for 20 minutes, flipping halfway through.
Vegan/Gluten-Free Snickers Bars
Despite the absence of animal products or gluten, this twist on a classic candy maintains its signature flavor. The no-bake bars—curated by Michigan-based nutritionist Jacki Bolig, MS—contain only seven ingredients that sanction an easier baking process and a more nutritious end result.
Ingredients for Bottom Layer (yields 7 large bars or 14 smaller bars):
1 cup oat flour
½ cup natural peanut butter
2 tbsp maple syrup
Ingredients for "Caramel" Filling:
½ cup natural peanut butter
½ cup coconut milk
¼ cup maple syrup
1 tsp vanilla
⅓ to ½ cup peanuts
Ingredients for Chocolate*:
¼ cup cacao powder
¼ cup coconut oil, melted
1 tbsp maple syrup
1 tsp sea salt (optional)
*You can also just use ½ cup chocolate chips (melted) for the chocolate layer.
Directions:
Line a bread pan with parchment paper.
In a large bowl, mix the crust ingredients until dough-like. Then, evenly spread across the bottom of bread pan.
In a small saucepan, bring the peanut butter, coconut milk, maple syrup, and vanilla extract to a mild boil. Turn to low. Cover and simmer for approximately 20 minutes or until mixture is golden brown and starts to thicken, stirring every few minutes. Pour mixture evenly over the crust.
Sprinkle peanuts over filling and press down with a spatula. Feel free to add more than ½ cup peanuts if desired.
In another large bowl, mix cacao powder, melted coconut oil, and maple syrup. Pour over top of the filling.
Refrigerate for 1-2 hours or until chocolate hardens and filling becomes caramel-like.
Cut into approximately 7 large bars or 14 smaller bars by cutting the 7 in half.
Sloppy Joe Lettuce Cups
Forget beef or pork: the classic sandwich goes green with a garden vegetable. The recipe—developed by Chicago-based chef Nikki Jahnke—is a healthier alternative, with turkey as its star meat and a smaller serving size.
Ingredients for Sauce (yields enough for 8 stuffed lettuce cups):
1 6 oz can tomato pasta
⅔ cup water
2 tbsp balsamic vinegar
2 tbsp gluten-free Worcestershire sauce
4 tsp maple syrup
1 tbsp garlic powder
1 tbsp onion powder
1 tbsp chipotle powder
¼ tsp salt
¼ tsp pepper
Ingredients for Meat/Other:
1 lb ground turkey
1 cup chopped green bell pepper
1 cup chopped red onion
½ cup grated carrot
8 lettuce cups
Directions:
In a bowl, mix all ingredients for sauce and set aside.
Heat a large skillet to medium heat and add turkey, peppers, and onions.
Season with salt and pepper. Break up ground turkey and cook until no longer pink and cooked through.
Add sauce and heat through. Then stir in grated carrots.
Scoop into lettuce cups.
Crispy Coconut Chicken with Piña Colada Dipping Sauce
Dino nuggets have nothing on these upgraded chicken fingers, formulated by Kit Hondrum.
Ingredients for Chicken:
1 ¼ lbs chicken breast (or chicken tenders), cut into strips
Avocado oil to taste for frying
2 eggs
1 cup unsweetened shredded coconut
¼ cup + 2 tbsp coconut flour, divided
1 tsp sea salt
¼ tsp freshly ground black pepper
¼ tsp garlic powder
Ingredients for Sauce:
13.5 oz can coconut milk, refrigerated overnight
1 cup chopped pineapple pieces
1 pinch sea salt
Directions:
Remove chicken from refrigerator 30 minutes prior to beginning the recipe to allow it to come closer to room temperature.
Turn coconut milk can upside down and open the top. Pour out coconut water and discard. What’s left is the coconut cream you will scoop out and use for this recipe. In a food processor or blender, blend coconut cream with pineapple and sea salt.
Heat oil in a large skillet over medium heat. You should leave about ½ inch oil in the pan.
Bread chicken while oil is heating up. In a bowl, whisk 2 eggs. Pour ¼ cup coconut flour into another bowl. In a third bowl, combine shredded coconut, 2 tbsp coconut flour, sea salt, pepper and garlic powder. Dredge chicken strips, one by one, in coconut flour, then egg, then shredded coconut mixture. Set aside.
When the oil reaches 370ºF (188ºC), fry chicken strips by placing them gently in the oil, one by one. Make sure not to crowd the pan and work in batches. Monitor oil temperature and keep it around 325ºF (163ºC) during cooking (should still be on medium heat). Fry each piece for about 5-6 minutes per side or until golden brown on all sides (internal temperature of 165ºF (74ºC).
Remove chicken pieces and place on a wire rack (or keep warm in oven if desired). The wire rack helps the oil drain so that the chicken stays crispy.
Serve with piña colada dipping sauce.
Chocolate Espresso Pot de Creme
Pudding cups are given an extra kick with espresso, a morning staple for adults. Created by Maizy Boosin—gluten-free chef and winner of Chopped Junior Season 4, Episode 1—this light dessert custard is guaranteed to conjure images of your previously-cherished after-school snack.
Ingredients (yields 8 servings):
5 yolks from large eggs
¼ granulated sugar
1 pint heavy cream + 1 cup extra for whipped cream topping
1 shot espresso
1 cup semisweet chocolate chips
2 tablespoons mascarpone cheese
1 tablespoon powdered sugar
Directions:
Whip the egg yolks and sugar with a handheld mixer until pale and fluffy.
In a saucepan on medium-high, heat 1 cup heavy cream until warm and steaming.
Slowly add the ½ of the heavy cream to the bowl with the egg mixture. Mix until well combined, then add to saucepan with heavy cream.
Over the same heat setting, stir in chocolate and espresso until thickened to a pudding-like consistency. Remove from heat and chill in the fridge for 45 minutes.
Whip together mascarpone and the rest of the heavy cream until a whipped cream consistency is achieved.
Slowly, in a new bowl, incorporate the mixtures. Add a spoonful of cream, then a spoonful of chocolate mixture to the new bowl and fold until incorporated. Repeat this process until all ingredients have been used.
Whip together the other 1 cup cream and powdered sugar to make the whipped cream for garnishing.
Plate in ramekins or jars with whipped cream on top of mousse.
Garnish with grated chocolate.