I don’t know how to cook.
Well, that’s not entirely accurate—I don’t enjoy cooking. I’ve never found the kitchen a domain I called my own—growing up in restaurant culture, I always cooked to the beat of someone else’s drum. Chop these faster. Make sure that’s on the stove. It was a mechanical relationship, not one inspiring any love for the craft. And even now, years later, you’ll rarely catch me in there cooking food—between taking things at my own
slow pace and the… particular approach Sarah prefers with respect to cooking, I’m rarely inspired to go in there and experiment. My skills feel better suited to other tasks in Casa de Palmer.
That said, this isn’t an attitude I want my boys to inherit. We need to eat to survive, yes, but preparing that food should be something we enjoy doing, putting a bit of ourselves into our cooking (metaphorically speaking, of course). We should ultimately benefit from food we can appreciate.
So perhaps it’s not a tradition, per se, but my promise to myself is to make sure my sons don’t end up like me. I need to roll my sleeves up, get out of my comfort zone, and start cooking with my boys now to make their lives far better later.
And what better way to do it than with Old El Paso, with flexible products that’re as simple or complicated as you need them to be?
Life is a Party’s Cinnamon Sugar Tortilla Bowls and Grilled Pineapple Sundaes — Old El Paso ain’t JUST for Dinner!
With my new mission in hand, I needed to find a recipe for my son’s little fingers, and tortilla bowls are perfect for a little chef learning their way around the culinary arts with their simple construction and convenient shape for keeping all those ingredients together! And—of course—I wanted him to actually eat it, so I tried Life is a Party‘s Cinnamon Sugar Tortilla Bowls and Grilled Pineapple Sundaes on for size!
Cinnamon Sugar Tortilla Bowls and Grilled Pineapple Sundaes
- OLD EL PASO Tortilla Bowls
- oil for frying
- cinnamon sugar
- 1 pineapple
- 1/4 cup brown sugar
Begin by cutting up your pineapple into spears, and then place in a zip bag with brown sugar. Seal and shake to coat the pineapple in sugar, set aside until ready to grill.
Heat oil to 375 degrees, and place tortilla bowls in oil one by one, turning as needed and frying until golden brown. Immediately when the bowls are removed from the oil, sprinkle all over with cinnamon sugar, so that it will stick.
Grill pineapple on the bbq.
Serve the cinnamon sugar tortilla bowls with ice cream, grilled pineapple, and other toppings. Enjoy!
Building the Chefs of the Future Today — the Old El Paso Way!
Long as you temper your expectations, you can teach your kids anything. The adults we eventually become are but sum products of our life experiences, so it’s our job as parents to instil the values, behaviours and skills we want to see in our future progeny!
Thanks for reading and make sure to let me know if you try making the Cinnamon Sugar Tortilla Bowls and Grilled Pineapple Sundaes yourself—I promise you: they’re delicious!
Until the next,
Disclaimer: I wrote this as part of a year-long campaign with Old El Paso, weaving their line of Mexican cuisine-inspired products into my life’s stories and putting them on the blog for everyone to see. They compensate me with food and funds.