Honey-Mustard Grilled Chicken with Potato Wedges

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!

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..