Chicken has always been my go-to for children because most will eat it! This is why I know how to cook it in every way - even though I don't eat fried foods... or breaded... or stir fry...
Oh - so, before I forget. Many apologies for these recipes not coming along as originally promised. We can, however, begin to see them more frequently. This is because I now have a boyfriend that appreciates my cooking :) Also, has a picky-eater for a daughter. This will make for great experiments and sharing! Or epic failures and disappointment. Either way, you may get a good laugh!
Onto the recipe. I have posted one in the past about mustard maple roasted chicken. This is a great "child-friendly" choice since it has a hint of sweetness to it. Makes it more appealing to the youngins! And let's face it - you can't go wrong with potatoes!
Rachael Ray's original recipe, you can find here. As usual, I make my own adjustments. And this is a very cheap meal! About $15 feeds a family of four - Can't beat that!
Ingredients
3 tablespoons honey
3 tablespoons spicy brown mustard (or sub regular brown mustard)
2 tablespoons vegetable oil
1 lime for juicing (you can skip this, if you'd like)
4 boneless, skinless chicken breast
2 large baking potatoes
3 tablespoons extra-virgin olive oil
Salt and pepper, to taste.
2 tablespoons chopped fresh chives (I sometimes keep chives on hand. You can skip this, too)
Directions
In a large bowl, combine the honey, mustard, veg oil and lime juice. Add the chicken and let marinate at room temperature for about 20 minutes. You never want to cook meat straight from the fridge - it shocks it and makes it tough when you cook it. While the chicken is marinating, in a large saucepan combine the potatoes and enough salted water to cover; bring to a boil. Cook the potatoes for only about 20 minutes, then drain and let them sit for a few so they can slightly cool. Slice the potatoes into wedges - about one-inch thick, slice long ways. Transfer to a bowl and gently toss with the olive oil; season with salt and pepper. Here, you can try different things with the potato wedges - add parsley or onion powder - garlic salt or seasoning salts. Whatever your taste buds prefer!
Preheat a grill to medium-high. Add the chicken and potatoes, and grill for about 10 minutes on each side. Or, cook stove-top on medium-high heat (same thing- about ten minutes on each side for the chicken). If you choose stove-top for the chicken, pop the potatoes into the oven, preheated at 450 degrees, for about 15 minutes on a broiler pan.
If you have chives, sprinkle the dish with chives before serving. I like to serve asparagus or steamed carrots along side this dish. Carrots are a better alternative with children (which I'm sure you're aware). Enjoy!
Showing posts with label budget meals. Show all posts
Showing posts with label budget meals. Show all posts
Thursday, April 4, 2013
Monday, November 12, 2012
Beanie Weenie Casserole
I was over the moon about this recipe – and I finally had the girls (my two nieces) with me for the day/night so we went over to Wal-mart, grocery shopped and shot straight home so I could make this fabulous recipe for them to try! I could not locate Rachael Ray’s recipe ANYWHERE to save my life. However, I originally saw this on her 30-minute meals and vowed, for about a year, to make it.
The little snotfaces didn’t even taste it. WHAT CHILD turns their nose up to a hotdog? I was very disappointed! Albeit, more for me – nonetheless, still disappointing. They both eat hotdogs so I’m not entirely too sure what their little ‘tudes were about this wonderful dish..
- 1 package (8) hotdogs, cut into chunks (I use Chicken Franks – 40% less fat)
- 1 large can of Original Baked beans, half drained
- About 3/4 cup of hickory smoked (or original) barbeque sauce
- About 1/4 brown sugar
- 1/4 red onion (optional) – I grated it, you can dice it
- 1 clove garlic - grated (optional)
I like to “jazz” my recipes up a bit – therefore, I threw in the garlic and onion. This, of course, was after the mini-turd buckets wouldn’t eat my casserole. I also made a topping. This was inspired by the recipes I saw that had cornbread or cornmeal in the mixtures:
- About 1 cup of original bread crumbs
- About 1/4 cup shredded cheddar cheese
- About 3 tablespoons maple syrup (or Agave)
This is quick, cheap, simple, easy… throw everything in the first section together in a casserole dish and mix. For the topping, add your cheese to the bread crumbs and begin to add the syrup, one tablespoon at a time, mixing with a fork. You want it to be a bit crumbly to just top the franks and beans – “drizzle” it over with your fingers until you’ve covered the entire surface. Pop it in the oven at 375 degrees for 35 – 45 minutes (or until heated all the way through). I served this up with a quick mac’n cheese side (see Baked Macaroni and Cheese - my style) and a Sweet Wheat Roll. It was delicious, with or without gremlin approval. And I ate off the panda plate..
The little snotfaces didn’t even taste it. WHAT CHILD turns their nose up to a hotdog? I was very disappointed! Albeit, more for me – nonetheless, still disappointing. They both eat hotdogs so I’m not entirely too sure what their little ‘tudes were about this wonderful dish..
- 1 package (8) hotdogs, cut into chunks (I use Chicken Franks – 40% less fat)
- 1 large can of Original Baked beans, half drained
- About 3/4 cup of hickory smoked (or original) barbeque sauce
- About 1/4 brown sugar
- 1/4 red onion (optional) – I grated it, you can dice it
- 1 clove garlic - grated (optional)
I like to “jazz” my recipes up a bit – therefore, I threw in the garlic and onion. This, of course, was after the mini-turd buckets wouldn’t eat my casserole. I also made a topping. This was inspired by the recipes I saw that had cornbread or cornmeal in the mixtures:
- About 1 cup of original bread crumbs
- About 1/4 cup shredded cheddar cheese
- About 3 tablespoons maple syrup (or Agave)
This is quick, cheap, simple, easy… throw everything in the first section together in a casserole dish and mix. For the topping, add your cheese to the bread crumbs and begin to add the syrup, one tablespoon at a time, mixing with a fork. You want it to be a bit crumbly to just top the franks and beans – “drizzle” it over with your fingers until you’ve covered the entire surface. Pop it in the oven at 375 degrees for 35 – 45 minutes (or until heated all the way through). I served this up with a quick mac’n cheese side (see Baked Macaroni and Cheese - my style) and a Sweet Wheat Roll. It was delicious, with or without gremlin approval. And I ate off the panda plate..
Thursday, November 1, 2012
QUICK CHICKEN ENCHILADAS
You know how sometimes life happens? Yes... yes, that has been me. My most sincere apologies for not getting these recipes out in a timely manner! It has been a crazy few weeks, kids... crazy..
Ok, so Chicken enchiladas! This one doesn't come from Rach - but one of my favorite go-tos because it is just so simple, quick and easy!
4 - large chicken breast, boiled, shredded
2 - jars (or 1 large and 1 medium can) of store-bought enchilada sauce - the "mild" has a kick to it - be careful!
(sometimes I make my own - this is for another blog though :))
1 - 8 oz tub of sour cream
1 - can cream of chicken soup
1 - large bag of mexican mix cheese (or you can grate colby jack - does just fine)
2 - packs of tortilla shells (this recipe is going to make about 20 rolls)
1 - can black beans
1 - cup cooked brown rice
3 - tablespoons sofrito (or about 1 teaspoon of cilantro - whichever way you want to go)
Throw on the rice, first - this takes the longest to cook!
Preheat the oven to 350 degrees (I typically don't do this until I begin shredding my chicken - save energy, right?!)
Ok - while your chicken is boiling, mix together one jar (or 3/4 of the large can) of enchilada sauce, one can of cream of chicken soup and about 4 oz of sour cream. Stir in about 1/3 of the bag of cheese then just wait. Until your chicken is done.
Once the chicken is cooked (I typically boil for about 15 minutes), pull out and shred it with two forks; your fingers; whatever you want. Heck, cube it if you'd like! Once the chicken is how you want it, dump it in your mixture of sauce/soup/sour cream. Fold it all together.*
Your rice should be done at this point. Don't over cook it because you'll be throwing this in oven!** Mix in your sofrito or cilantro. Drain the can of black beans and fold those into the rice as well.
Now we are going to begin the assembly! (be sure the oven is on at this point!) Dump a spoonful of the rice/bean mixture then a spoonful of the chicken/sauce/soup mixture. Roll it up like an enchilada and beginning lining them up in a large casserole dish, sprayed with Pam (or non-stick spray). Do this until your dish is full - I SCRUNCH them in there - get ten in there, if you can! If you have a smaller casserole dish, you will need to do about three 'rounds' of this.. After you've smushed everyone in, put the remaining 1/4 enchilada mix from the large can and some from the small can on top - just pour it over.. doesn't have to be perfect. I typically take the back of a spoon and just smooth it over the entire area of the shells. Then top with cheese! Lots and lots of cheese! Pop it in the oven for about 15-20 minutes. This is really just to heat the mixture through on the inside and melt the cheese on top.. Brown to your liking!
Pull out and serve immediately.
Now... one thing I have noticed about this is that these things do not do well reheated. The shell is always gooey and I just don't like that. This is why I have added the asteriks for you to follow, if you don't NEED 20 - and want to make later in the week. Enjoy!
*If you are wanting to make this as a make-ahead meal, this is where you would stop and refrigerate everything. This recipe is a large recipe so once everything is mixed together and you make one casserole dish, toss everything else in the fridge and make at a later time in the week.
**You can keep the rice & beans seperate as a side dish, if you'd like. Just skip the mixture steps for this if you are a weird eater and can't mix your food together!
Ok, so Chicken enchiladas! This one doesn't come from Rach - but one of my favorite go-tos because it is just so simple, quick and easy!
4 - large chicken breast, boiled, shredded
2 - jars (or 1 large and 1 medium can) of store-bought enchilada sauce - the "mild" has a kick to it - be careful!
(sometimes I make my own - this is for another blog though :))
1 - 8 oz tub of sour cream
1 - can cream of chicken soup
1 - large bag of mexican mix cheese (or you can grate colby jack - does just fine)
2 - packs of tortilla shells (this recipe is going to make about 20 rolls)
1 - can black beans
1 - cup cooked brown rice
3 - tablespoons sofrito (or about 1 teaspoon of cilantro - whichever way you want to go)
Throw on the rice, first - this takes the longest to cook!
Preheat the oven to 350 degrees (I typically don't do this until I begin shredding my chicken - save energy, right?!)
Ok - while your chicken is boiling, mix together one jar (or 3/4 of the large can) of enchilada sauce, one can of cream of chicken soup and about 4 oz of sour cream. Stir in about 1/3 of the bag of cheese then just wait. Until your chicken is done.
Once the chicken is cooked (I typically boil for about 15 minutes), pull out and shred it with two forks; your fingers; whatever you want. Heck, cube it if you'd like! Once the chicken is how you want it, dump it in your mixture of sauce/soup/sour cream. Fold it all together.*
Your rice should be done at this point. Don't over cook it because you'll be throwing this in oven!** Mix in your sofrito or cilantro. Drain the can of black beans and fold those into the rice as well.
Now we are going to begin the assembly! (be sure the oven is on at this point!) Dump a spoonful of the rice/bean mixture then a spoonful of the chicken/sauce/soup mixture. Roll it up like an enchilada and beginning lining them up in a large casserole dish, sprayed with Pam (or non-stick spray). Do this until your dish is full - I SCRUNCH them in there - get ten in there, if you can! If you have a smaller casserole dish, you will need to do about three 'rounds' of this.. After you've smushed everyone in, put the remaining 1/4 enchilada mix from the large can and some from the small can on top - just pour it over.. doesn't have to be perfect. I typically take the back of a spoon and just smooth it over the entire area of the shells. Then top with cheese! Lots and lots of cheese! Pop it in the oven for about 15-20 minutes. This is really just to heat the mixture through on the inside and melt the cheese on top.. Brown to your liking!
Pull out and serve immediately.
Now... one thing I have noticed about this is that these things do not do well reheated. The shell is always gooey and I just don't like that. This is why I have added the asteriks for you to follow, if you don't NEED 20 - and want to make later in the week. Enjoy!
*If you are wanting to make this as a make-ahead meal, this is where you would stop and refrigerate everything. This recipe is a large recipe so once everything is mixed together and you make one casserole dish, toss everything else in the fridge and make at a later time in the week.
**You can keep the rice & beans seperate as a side dish, if you'd like. Just skip the mixture steps for this if you are a weird eater and can't mix your food together!
Thursday, September 27, 2012
Blogging... with a purpose!
Life should be exciting.. I need excitment in my life. I have applied for a second job. I want to buy a home by mid-year next year so I need to start saving more. This will also keep me IN from spending money while OUT. Logical? I think so..
On to exciting! I was finally able to sit, relax, drink a glass of wine and watch 'Julie & Julia'. I was very intrigued (and impressed) with Julie's accomplishments. With that said, I thoroughly weighed pros and cons of me doing the very same thing with Rachael Ray (aside from Marilyn Monroe and Monica "Mons" - from Ace & TJ, Rach is my woman crush).
I love to cook. Every part of throwing new "stuff" together to see how it will turn out is captivating. Am I always good at it? (lol) No, but I do get a thrill out of it.
Now... what I have come to realize is that ALMOST all families (especially single mothers) don't have time to prepare and cook for an hour or two. Unless, of course, you are that perfectly manicured soccer mom that married "up" in life (no offense to anyone, I swear). My younger sister actually inspires me with my objective because I have two very beautiful nieces that are almost 4 and 7, and she cuts it really close just to get home for dinner-time and pop open that can of raviolis before it's time for homework! I'm sure most of America is this same way because most families I know, both mom and dad work - or single moms..
Ok, I will get to my brainiac idea momentarily, but first I must touch base on Rach so you guys understand the plan... Rach doesn't really spend a massive amount of time in the kitchen so she mastered 30-Minute Meals (to cook not bake... we don't bake..) Ingenious, informal and great fun. Rach likes to use pricy ingredients, though (and some things I still can't locate in the grocery store.. but not often!) She also likes to use large amounts of onions and peppers. I have found that I now use onions in cooking - and i don't tell anyone - because the flavor is amazing! This is my secret so no one figures me out: grate it on a Fine Cut long grater - it almost liquifies it for you so you get all the wonderful juices and flavors and leave the chucky bits behind! *squirrel*
Located on her website, you can also find "Budget Meals", as well.
http://www.rachaelray.com/food/collections/budget/index.php
I tell you guys all of that to say this: I'm simplifying. Beginning October 8, 2012 I Wwill begin blogging about fast and easy recipes the entire family will love (this includes those tiny picky eaters)! This provocation, of course comes from the movie 'Julie & Julia'. I am going to piggy back her idea and utilize Rachael Ray, you know, instead of Julia Child.. I have Rach's 30 minute meals at home and will incorporate Budget Meals into the mix to save some money for you folk. I will also improvise. Keep all the recipes simple and short. The less ingredients, the better for those working families to deal with after a long day in the office, or in a truck... or on a field site... or atop a roof... you get the picture.
Exciting times and I am whole heartedly looking forward to this. I don't have anyone at home to really cook for so my meals will be sent to my sister, brother-in-law and nieces for taste testing, feedback and the infamous gremlin approval (or not...) I will commit to one recipe a week for now (but I'm sure I will post more than this). No disappointments, I want!
Blogging sub section titles are still TBD - I need some creative juices... We will chat soon, kids!
On to exciting! I was finally able to sit, relax, drink a glass of wine and watch 'Julie & Julia'. I was very intrigued (and impressed) with Julie's accomplishments. With that said, I thoroughly weighed pros and cons of me doing the very same thing with Rachael Ray (aside from Marilyn Monroe and Monica "Mons" - from Ace & TJ, Rach is my woman crush).
I love to cook. Every part of throwing new "stuff" together to see how it will turn out is captivating. Am I always good at it? (lol) No, but I do get a thrill out of it.
Now... what I have come to realize is that ALMOST all families (especially single mothers) don't have time to prepare and cook for an hour or two. Unless, of course, you are that perfectly manicured soccer mom that married "up" in life (no offense to anyone, I swear). My younger sister actually inspires me with my objective because I have two very beautiful nieces that are almost 4 and 7, and she cuts it really close just to get home for dinner-time and pop open that can of raviolis before it's time for homework! I'm sure most of America is this same way because most families I know, both mom and dad work - or single moms..
Ok, I will get to my brainiac idea momentarily, but first I must touch base on Rach so you guys understand the plan... Rach doesn't really spend a massive amount of time in the kitchen so she mastered 30-Minute Meals (to cook not bake... we don't bake..) Ingenious, informal and great fun. Rach likes to use pricy ingredients, though (and some things I still can't locate in the grocery store.. but not often!) She also likes to use large amounts of onions and peppers. I have found that I now use onions in cooking - and i don't tell anyone - because the flavor is amazing! This is my secret so no one figures me out: grate it on a Fine Cut long grater - it almost liquifies it for you so you get all the wonderful juices and flavors and leave the chucky bits behind! *squirrel*
Located on her website, you can also find "Budget Meals", as well.
http://www.rachaelray.com/food/collections/budget/index.php
I tell you guys all of that to say this: I'm simplifying. Beginning October 8, 2012 I Wwill begin blogging about fast and easy recipes the entire family will love (this includes those tiny picky eaters)! This provocation, of course comes from the movie 'Julie & Julia'. I am going to piggy back her idea and utilize Rachael Ray, you know, instead of Julia Child.. I have Rach's 30 minute meals at home and will incorporate Budget Meals into the mix to save some money for you folk. I will also improvise. Keep all the recipes simple and short. The less ingredients, the better for those working families to deal with after a long day in the office, or in a truck... or on a field site... or atop a roof... you get the picture.
Exciting times and I am whole heartedly looking forward to this. I don't have anyone at home to really cook for so my meals will be sent to my sister, brother-in-law and nieces for taste testing, feedback and the infamous gremlin approval (or not...) I will commit to one recipe a week for now (but I'm sure I will post more than this). No disappointments, I want!
Blogging sub section titles are still TBD - I need some creative juices... We will chat soon, kids!
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