These 4 tips Changed the Way I Cook for My Family

By Alex Chung
Writer for Pro Home Cooks

Having a kid rocks your world in more ways than you could ever imagine. Forget about cooking in a Michelin star restaurant… having to come home after a long day and put food on the table for both the adults and the kids that everyone will like is one of the hardest things I’ve ever had to do in the kitchen. We’re talking every single night being able to produce delicious and tasty food, not to mention in my case, having some pretty tough critics to please. But through all the struggles I have certainly learned a few things over the years. So what I’m going to be doing today is showing you my four most vital tips and skills that will help you bring together dinners for everyone in your family and doing it in under 15 minutes! Click here to watch the full video.

Orange Chicken Tenders


  • 2 chicken breast
  • 1/2 cup of flour
  • 2 eggs
  • 1/2 cup of corn flakes
  • 2 small oranges
  • 1 tablespoon of soy sauce
  •  1 tablespoon of mirin
  • 1 tablespoon of rice vinegar
  • 1 tablespoon of honey
  • 1 teaspoon of sesame oil
  • 1 teaspoon of chili paste
  • 1 tablespoon of cornstarch
  • 1 tablespoon of water
  • 5 – 6 bok choy


  1. Place the flour in a bowl. Place two eggs into a bowl and beat to combine. In a plastic bag, add the corn flakes and smashed them with a pot.
  2. Cut up the chicken breast into tender sized pieces. Next, dredge in flour, followed by a dip in an egg wash and toss in some crushed corn flakes. Press the cornflakes into the chicken to really make sure they stick.
  3. Place them in the air fryer and give each side a spray of oil. Fry at 375 for 7-8 minute.
  4. While the tenders are cooking, let’s work on the sauce. Preheat a skillet on medium heat. To a container, juice 2 small oranges. Add in soy sauce, mirin, rice vinegar, sesame oil, honey, chili paste, cornstarch, and water. Seal with an air tight lid and shake to combine.
  5. To the preheated pan, add in some chicken fat and add in your box choy. Sear for 1 – 2 minutes and then pour over your sauce. Cut your chicken tender and toss into the sauce. Serve with rice and enjoy!

Creamy Shrimp Noodles


  •  1 lb of pasta
  • 1 lb of shrimp, peeled & deviated
  • salt and pepper, to taste
  • 2 tablespoon of butter
  • 2 tablespoon of olive oil
  • 1 lemon
  • 1/4 cup of white wine
  • handful of parsley
  • 2 tablespoons of garlic pesto, optional
  • parmesan cheese, optional


  1. Bring a pot of water to a boil and cook the pasta of your choice according to the packages instruction.
  2. In a wide skillet on medium heat, melt together the butter and oil. Once lightly bubbling, sear your shrimp on both side (about 1 minute per side). Remove and set aside.
  3. To the pan, zest in 1 lemon and pour in your wine. Let that bubbly away for 2 – 3 minutes or until reduced by half. In the meantime, take the tail off the shrimp and roughly chop the shrimp as well as some parsley.
  4. Drain the noodles and add to the sauce. Add in the garlic pesto if using, chopped shrimp, chopped parsley, and grated parmesan. Toss to coat and enjoy! Check out how I made this meal kid friendly!

Cauliflower Quesadilla 


  • 1 cauliflower
  • pinch of salt
  • olive oil
  • 1 lb of cherry tomatoes
  • 1 stalk of garlic scapes or 1 clove of garlic
  • 1/4 of a red onion
  • handful of cilantro
  • 1 lime
  • 1 teaspoon of hot sauce, optional
  • 2 tortillas
  • Your favorite melting cheese


  1. Chop the cauliflower into florets and season with salt and oil. Air fry at 375 F for 10 minutes.
  2. In the meantime, add cherry tomatoes, garlic scapes, red onion, handful of cilantro, juice of 1 lime, a squeeze of hot sauce, and some salt into a food processor. Pulse until you get a pico de Gallo texture. Set aside and get started on your quesadilla.
  3. Grate some cheese over your tortilla and then top with cauliflower and salsa. Grate some more cheese right over top and seal with the second tortilla.
  4. In a non stick skillet on medium heat, add the quesadilla and let one side get golden brown before you flip & repeat. Slice it up and serve with the salsa we made earlier.

Sausage & Pepper Toast


  • 1 head of broccoli
  • 1/4 cup of ricotta
  • 1/2 lb of kefta or ground lamb or sausage
  • 1 red pepper, sliced
  • 1/2 red onion, sliced
  • 1 head of lettuce
  • 4 – 5 radishes, sliced
  • 1 cucumber, sliced
  • 1 lemon
  • 1 teaspoon of mustard
  • 1 tablespoon of olive oil
  • pinch of salt
  • A couple slices of sourdough
  • Sauerkraut, optional


  1. Steam or boil the broccoli floret until bright green and tender. Drain and transfer to a food processor. Add 1/4 cup of ricotta and a pinch of salt. Blend to combine and set aside.
  2. In a pan on. medium heat, add the kefta or meat of your choice and brown. Once cooked, remove from the pan and leave the residual oil.
  3. Next, add the sliced red pepper and onion. Cook until translucent, about 3 – 4 minutes. Add back the kefta and then cook for 1 more minute.
  4. In the meantime, create a salad by combining the lettuce, radish and cucumber. Drizzle in some lemon, mustard, salt & olive oil. Toss to combine.
  5. Toast some sourdough and then top with the broccoli spread we made earlier , followed by the seared kefta, onion, peppers, and sauerkraut. Serve with a side salad and enjoy!

Click here to see the full video & how I turned each of these recipes into a kid friendly meal!

By Alex Chung
Senior Food Writer at Pro Home Cooks
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  1. joanna-1 says:

    That silicone pot lid though..👀. Source? Also trying the shrimp pasta tonight!