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A Mom And A Chef Cook Off To See Who Can Make The Better Dish For 2 Kid Judges

"I've never met a kid who likes spinach!"

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Cooking for kids can be a tricky task, especially if you have a picky eater. So, we decided to challenge a professional chef vs. a mother of two to see who could make a better meal and win the kid's hearts... or should I say stomachs?

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Our first contestant reppin' the moms was Hannah, a mother of two who constantly cooks for her family, but has never taken a cooking class.

Competing against Hannah was Steven Fretz, the executive chef of The Church Key in Los Angeles.

The panel judging Hannah and Chef Steven's (hopefully) tasty dishes were Justin (9), Andrew (25), and Kai (6).

The catch? The contestants would have to include every kid's worst nightmare in their dish... spinach.

And the kids were NOT excited about it.

It's go time! The contestants had 30 minutes to prepare their dishes.

Chef Steven decided to try and mask the spinach flavor with two kid favorites: Cheese and pasta.

While Hannah took a risk by leaving the green color and trying to design a Minecraft-inspired breakfast...

After 30 minutes, time was up!

Hannah's Minecraft inspired breakfast was first up for judging!

The playfulness of the dish was definitely a hit with the kids.

Next up, it was time to see how our professional chef did.

And while his cheesy pasta dish was delicious, he didn't get as creative with masking the spinach.

But there can only be one winner....

And Hannah takes the first win for Mom Vs. Chef, bringing pride to moms everywhere!!!

Hannah's Minecraft Recipe:

For the pancakes:* 1 cup spinach* 1 cup milk* 1 egg* 2 Tbsp. oil* 1 cup all-purpose flour* 1 Tbsp. sugar* 1 tsp baking powder* 1/2 tsp baking soda* 1/2 tsp saltBlend the spinach, milk, egg, and oil until very smooth. Combine the rest of the ingredients in a bowl, and pour in the wet mix. Whisk until just combined, and pour by 1/4 cup onto a heated griddle. Cook both sides until they JUST start to turn brown. Cut pancakes into square shapes, and using either blueberries or chocolate chips, make a “Creeper” face. Enjoy!For the frittata:* 4 eggs* 1/2 cup milk* 1 cup spinach* salt & pepper to tasteBlend all ingredients until smooth in a blender. Cook in a covered skillet over low heat. Cut the frittata into fourths, and cut each fourth into a pixelated tree. Serve with a piece of bacon for the trunk.

For the pancakes:

* 1 cup spinach

* 1 cup milk

* 1 egg

* 2 Tbsp. oil

* 1 cup all-purpose flour

* 1 Tbsp. sugar

* 1 tsp baking powder

* 1/2 tsp baking soda

* 1/2 tsp salt

Blend the spinach, milk, egg, and oil until very smooth. Combine the rest of the ingredients in a bowl, and pour in the wet mix. Whisk until just combined, and pour by 1/4 cup onto a heated griddle. Cook both sides until they JUST start to turn brown. Cut pancakes into square shapes, and using either blueberries or chocolate chips, make a “Creeper” face. Enjoy!

For the frittata:

* 4 eggs

* 1/2 cup milk

* 1 cup spinach

* salt & pepper to taste

Blend all ingredients until smooth in a blender. Cook in a covered skillet over low heat. Cut the frittata into fourths, and cut each fourth into a pixelated tree. Serve with a piece of bacon for the trunk.

Chef Steven's Penne Pasta “Alfredo” with Spinach and Parmesan Cheese:

Serves 4Ingredients1-pound Dried Penne Pasta1 Tlbs Whole Butter1 cup Bacon, cut into ¼ inch pieces½ ea Yellow Onion, Diced Small2 ea Garlic cloves, chopped fine2 tsp Fresh Thyme1 cup Chicken or Vegetable stock2 tlbs White wine vinegar2 cups Heavy Whipping Cream½ cup Sour Cream½ cup Parmesan Cheese½ ea Zest from Lemon1 tlbs Fresh Lemon Juice½ bunch Fresh Spinach JuliennedTT Kosher saltTT Ground Black PepperTo Prepare:To Cook Pasta: In a medium sized sauce pot filled with water put on stove and bring to a boil, make sure to season water with a 2 tablespoons of salt. Once water has boiled add pasta and cook for 8-10 minutes stirring several times. Strain pasta and mix with 1-tablespoon olive oil and set aside. To Make Sauce: In a separate medium sized sauce pan over medium high heat add butter and let melt. Add bacon and let cook for 5 minutes stirring several times. Add onion, garlic and thyme and let cook for another 5 minutes. Add stock, white wine vinegar, heavy whipping cream and let cook for 3 minutes. Add sour cream, parmesan cheese, let come together and cook for 2 minutes. Add pasta to pan and finish with lemon juice and spinach, season with salt and pepper.

Serves 4

Ingredients

1-pound Dried Penne Pasta

1 Tlbs Whole Butter

1 cup Bacon, cut into ¼ inch pieces

½ ea Yellow Onion, Diced Small

2 ea Garlic cloves, chopped fine

2 tsp Fresh Thyme

1 cup Chicken or Vegetable stock

2 tlbs White wine vinegar

2 cups Heavy Whipping Cream

½ cup Sour Cream

½ cup Parmesan Cheese

½ ea Zest from Lemon

1 tlbs Fresh Lemon Juice

½ bunch Fresh Spinach Julienned

TT Kosher salt

TT Ground Black Pepper

To Prepare:

To Cook Pasta: In a medium sized sauce pot filled with water put on stove and bring to a boil, make sure to season water with a 2 tablespoons of salt. Once water has boiled add pasta and cook for 8-10 minutes stirring several times. Strain pasta and mix with 1-tablespoon olive oil and set aside.

To Make Sauce: In a separate medium sized sauce pan over medium high heat add butter and let melt. Add bacon and let cook for 5 minutes stirring several times. Add onion, garlic and thyme and let cook for another 5 minutes. Add stock, white wine vinegar, heavy whipping cream and let cook for 3 minutes. Add sour cream, parmesan cheese, let come together and cook for 2 minutes. Add pasta to pan and finish with lemon juice and spinach, season with salt and pepper.

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