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Creative Kids in the Kitchen


Young chefs give PB&J a makeover

Everyone loves a classic PB&J sandwich. Now, with a little culinary creativity, your family can liven up lunch and win money for college.

Over the past 10 years, Jif(r) Peanut Butter has inspired thousands of kid chefs to reinvent the peanut butter sandwich for the chance of earning a fund for college. This year, in the 10th Annual Jif Most Creative Peanut Butter Sandwich Contest(tm), families can foster creativity in the kitchen for a chance to win a $25,000 college fund, plus $10,000 to purchase educational products.

-Sandwiches will be judged on creativity, taste, nutritional balance, appearance and ease of preparation.
-10 semi-finalists will be selected to compete in a national online vote in January.
-Five finalists will be selected to compete at a live judging event in New York City in March.
-Four runners up will each receive $2,500 college funds.

Visit www.jif.com and www.jifenespanol.com between July 28 and October 12 for Official Rules and the entry form. Open to legal residents of the 50 United States and D.C., between 6 and 12 years of age by October 12, 2011. Contests void where prohibited. See Official Rules for complete details.

The 2011 winner was 8-year-old Margalit M. of Raleigh, N.C. for her Wushu Chicken Tacos, pairing Jif Creamy Peanut Butter with chicken, asparagus and squash, all wrapped in a tortilla. Check out these other winning recipes for inspiration.

Wushu Chicken Tacos - 2011 Winner
Margalit M., Raleigh, N.C.
Serves: 1
1/2 cup diced rotisserie chicken
1/4 cup asparagus pieces, about 1 inch long
1/4 cup yellow squash pieces
2 fajita-size flour tortillas (6-inch)
2 lime wedges, optional
Fresh ginger slice, 1/8 inch thick, peeled and cut in half
2 cloves garlic, peeled
2 tablespoons Jif Creamy Peanut Butter
1 tablespoon soy sauce
3/8 teaspoon chili paste with garlic
2 1/2 teaspoons sugar
2 1/2 teaspoons Worcestershire sauce
2 1/4 teaspoons sesame oil
3 1/2 teaspoons water

Chop ginger and garlic in food processor as finely as possible. Add next seven ingredients and process until sauce is completely smooth. If sauce is too thick, add more water. If sauce is too thin, add more peanut butter.

Toss about half the sauce with chicken and put aside in a covered bowl.

Boil about 1 inch of water in a large skillet and add asparagus. Cover skillet and turn off heat. In 1 to 3 minutes, lift off cover and remove asparagus using tongs.

Cut off ends of squash and cut into half-moon pieces. Put 1/4 cup squash pieces into microwave-safe bowl and add a little water. Cover with plastic wrap and microwave about 2 to 3 minutes. Let cool slightly and carefully drain off water.

Place tortillas in microwave and cook about 15 seconds, or until warm and bend easily.

Put chicken in tortillas, top with asparagus and squash and drizzle with additional peanut butter sauce. Serve with optional lime wedges.


Categories: Feature Stories, Food & Recipes, MomShare,

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