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Eight-Year-Old Boy Snags Spot in PB&J Finals!

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When it comes to the art of crafting PB&Js, the only variant most kids consider is what kind of jelly to slap on the bread. But, as the Chicago Sun-Times reports, 8-year-old Ryan Jaskowski of Yorkville, Illinois, is quite the exception. His recipe — featuring exotic ingredients such as scallion and soy sauce — made it all the way to the online finals of Jif’s Most Creative Peanut Butter Sandwich Contest! The creators of the five sandwiches that receive the most votes will each score a $2,500 college scholarship and a trip to New York for the final judging event. The grand prize is a $25,000 scholarship!

crispy fish stick wrap

Ryan’s prize “Crispy Fish Stick Wrap with Peanut Sauce” recipe combines Tex-Mex and Asian flavors. So what made that lightbulb go off?

“I accidentally dipped one of my fish sticks in peanut butter,” he says in the article. He then added faves like avocado, fish sticks, tortilla shells and carrots — “because my mom said I had to have something healthy.”

You can check out Ryan’s recipe below. And vote for it before Friday at www.jif.com!

Go Ryan!

RYAN’S CRISPY FISH STICK WRAP RECIPE

Ingredients (makes 4 servings):

  • 12 frozen fish sticks
  • 4 tortillas
  • 12 slices avocado 
  • 32 shreds of shredded carrot
  • 6 teaspoons crispy rice noodles
  • Peanut Sauce:
  • 2 tablespoons Jif Creamy Peanut Butter
  • 3 tablespoons low-sodium soy sauce
  • 1 teaspoon whole grain mustard
  • 1 teaspoon light brown sugar
  • 1 scallion

Directions: Cook frozen fish sticks per package instructions. Dice scallion. Prepare peanut sauce by combining peanut butter and soy sauce and heating it in the microwave for 45 seconds on high. Stir in the whole grain mustard, light brown sugar and diced scallion until well combined. Slice avocado.

Build sandwich wrap as follows: Smear a tablespoon of peanut sauce in the center of the tortilla. Place 3 fish sticks on top of the peanut sauce in the center of the wrap. Top the fish sticks with 3 pieces of sliced avocado, 8 shreds of shredded carrot and 1½ teaspoons of crispy rice noodles. Roll up wrap and slice in half to serve.


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