Cooktime with Chef Remmi: March 2014 Amazing Kids Cook/Nook with Remmi

You probably know strawberries are my favorite food! March 3rd is “I want you to be happy day!” March 22nd is “National Goof Off Day!”  It is also “National Nutrition Month” and “National Noodle Month”….and what kid doesn’t like noodles?  March 27th is “Spanish Paella Day” and March 28th is “Something On A Stick” Day.  And, on the last day of March we celebrate Orange/Lemon Day….Let’s see what we can cook up!


Remmi’s March Feast


Salad with Orange Ginger Dressing

Remmi’s Spanish Paella

Strawberry Kabobs




3 C Baby spinach

3 C Romaine lettuce-sliced

2 Oranges-peeled and sliced ¼” rounds

2 Green onions-sliced diagonal

Salt and pepper to taste


2 T sSfflower oil(or other light oil)

¼ C Orange juice

1 t Orange zest

1 t Fresh ginger-minced

½ t Garlic-minced

2 T Fresh parsley


Directions: In medium bowl, layer spinach, Romaine, oranges and green onions in the order listed. In jar place all of the dressing ingredients and stir. When ready to serve the salad, drizzle the desired amount of dressing over the salad.




2T+ Olive oil

¼ C Flour

1 T Paprika

1 Chicken(cut into 10 pieces)

2 Italian sausage links

1 C Onion(small dice)

1 C Carrots(medium dice)

½ C Celery(medium dice)

1 ½ LB Shrimp(See NOTE)

2 Lobster Tails(See NOTE)

4 C Rice

1 (14.5) Can Diced Tomatoes(undrained)

5 ½ C Chicken Stock(or Vegetable)

½ t Saffron

Salt and Pepper

1 C Peas(frozen)

Garnish:¼ C Parsley and 1 Lemon(sliced in wedges)


Directions: Mix the flour and paprika and lightly dust the chicken pieces. Salt and pepper the chicken. Add the olive oil to a wide and deep frying pan. Sear the chicken in the oil until lightly browned. Remove chicken and set aside. Add the Italian Sausages and brown. Remove Sausages from pan and slice(horizontal) in 1 ½ inch pieces. Add the onions carrots and celery and sauté for 3 minutes(may need to additional olive oil). Saute shrimp and lobster 2 minutes and then remove from pan. Add the rice to the vegetable and sauté for 2 minutes. Add the tomatoes and chicken broth and bring to a boil. Add the saffron and salt and pepper and turn heat to medium high. Cook the rice stirring occasionally for 10 minutes.  Add the chicken, sausage, shrimp by tucking the meat under the rice. Place paella in a preheated(325 degree) oven for 20 minutes. Take the paella out of the oven and add the lobster tails and peas. Cover pan with a lid or foil and let it sit for 15-20 to finish the cooking. Garnish with the parsley and lemon.


NOTE: You can use any combination of seafood(5 Cups). If using clams or mussels, add those to the rice mixture just prior to placing the paella in the oven.




12 Strawberries(large)

24 Grapes

8 OZ Cheddar Cheese

8 OZ Lemon Yougurt(any flavored yogurt will work)

12 Kabob sticks


Directions: Slide strawberry on stick. Then add 1 grape, 1 cheese, and 1 grape. Servie with yogurt for dipping.


Ok…now for some fun food facts………….Did You Know?............................................


-That Paella was originally a laborer’s meal. It was cooked in the working fields on an open fire…..the most sommon ingredients were rabbits, duck, and SNAILS!!!! Yuck!

-If you eat 8 strawberries a day you will have better heart health, reduced inflammation, improved brain function and lower blood pressure.

-The average lemon has 8 seeds.

- Florida and California are the lasrgest producers of oranges in the US but Brazil is responsible for supplying on third of the worls oranges.

-Paella is a celebration of RICE in Spain.

-Lemons have several beauty fixes…acne, dandruff, highlight hair and others…

-Strawberries are the first to ripen in the Spring!

OK…I hope you enjoy the recipes. Paella seems a bit complicated but it is ever so worth it! Also, March 3rd is “I want you to be happy day!” and March 22nd is “National Goof Off Day!”….so make some happiness and be sure to have some fun!  Enjoy March!

Hugs and Veggies<3Remmi


Source: Cooktime with Remmi

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