Will They Eat It?
Oven-Fried Chimichangas
I love me some spicy Tex-Mex. So when I found this recipe on Recipe Zaar, I made these chimichangas that very night. Hubs and I like our Mexican food spicy, so I didn’t try this one out on the kids. But I think they’d love it as long as I use a milder salsa!
Photo from Reipce Zaar
Ingredients
- 2/3 cup picante sauce or your favorite salsa
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano leaves, crushed
- 1 1/2 cups cooked chicken, chopped
- 1 cup shredded cheddar cheese
- 2 green onions, chopped with some tops (about 1/4 cup)
- 6 (8 inch) flour tortillas
- 2 tablespoons margarine, melted
- shredded cheddar cheese, for serving
- chopped green onion, for serving
- picante sauce, for serving
Directions
- Mix chicken, picante sauce or salsa, cumin, oregano, cheese and onions.
- Place about 1/4 cup of the chicken mixture in the center of each tortilla.
- Fold opposite sides over filling.
- Roll up from bottom and place seam-side down on a baking sheet.
- Brush with melted margarine.
- Bake at 400°F for 25 minutes or until golden.
- Garnish with additional cheese and green onion and serve salsa on the side. (I used sour cream and guacamole for garnish as well.)
Grilled Teriyaki Drumettes
Grilling season is here! And we’ve been celebrating with a new, kid-friendly dish. It’s fast and simple. We pre-bake before putting the chicken on the grill, which helps ensure that it’s actually done when we sit down to eat. (I’m picky about my chicken!)
Photo from Food Network. Recipe is not. We combined a few recipes to come up with our version.
Ingredients
Drumettes
your favorite Teriyaki sauce
sesame seeds
salt & pepper
canola oil
Directions
Season drumettes with oil, salt and pepper. Bake at 350 for 20 minutes. Meanwhile, toast your sesame seeds. A DRY cast-iron skillet works best. You will have to hover over your seeds, stirring constantly, to keep them from burning. When they’re nice and toasty brown, remove and set aside.
Remove drumettes from oven and baste with teriyaki sauce. Transfer to grill. You’ll have to turn the drumettes often to keep them from burning. (Teriyaki sauce has sugar in it!) Continue basting as needed. Leave on grill until done. Time will vary depending on your grill. Cut one open to check if you’re doubtful! Now you have the option of rolling your drumettes in sesame seeds. At our house, the kids bypass this step. I, on the other hand, coat mine with the seeds!
Did they eat it?
Husband: This is one of his new, favorite Sunday-evening dinner items.
Me: Yum.
The kids were too busy stuffing their little faces to say much, but they each ate several and got upset when we ran out of drumettes. I’d call this one a success.
Grilled Chicken with Bowtie Pasta
By Arkie Mama
I found this recipe on TLC Cooking when I was in search of something carby. Rather than grilling outside, I used a stovetop grill pan for the chicken. Also, I thickened the sauce with a little flour. I’m from Texas. I love a gravy consistency.
Photo from TLC Cooking
Ingredients:
Preparation:
2. Grill chicken, on covered grill, 6 to 8 minutes until chicken is no longer pink in center, turning chicken over halfway through cooking. Refrigerate chicken until cool enough to handle. Cut chicken into 1/2-inch cubes; set aside. (Or use a grill pan on the stove!)
4. Meanwhile, heat oil in large skillet over medium heat. Cook and stir garlic 1 minute. Add mushrooms, tomatoes, green onions and red pepper flakes. Cook and stir 2 minutes.
Oreo Cake
By Kristina, aka Moody Mom
I made this delicious cake that I found on Kraft Foods; I brought it to work to celebrate Arkie’s Mama’s birthday.
Hello, my precioius
Ingredients:
1 pkg. (2-layer size) devil’s food chocolate cake mix
4 squares Baker’s semi-sweet baking chocolate
1/4 cup of butter, cut up
1 pkg. (8 oz.) cream cheese, softened
1/2 cup of sugar
8 oz. thawed cool whip
12 oreo cookies, coarsely crushed
Bake cake according to directions on package. Cool in pans 5 minutes. Invert
onto wire rack; remove pans let cool completely.
Cooling cakes
Melt chocolate in small microwaveable bowl on high 1 to 2 minutes, or until
chocolate is melted, stirring after 30 seconds. Blend in butter. Set aside
to slightly thicken, about 5 minutes.
Prepare for melting
Butter. Heaven.
Beat cream cheese and sugar in large bowl with electric mixer on medium speed
until well blended. Gently stir in whipped topping and crushed cookies. Place
1 of the cooled cake layers on serving plate, top-side face down. Spread
top of layer evenly with cream cheese mixture. Top with remaining cake layer
top-side up. Spoon glaze over top of cake.
Nibbling while crushing highly recommended
The best part.
Mmmm...
I added a Oreo on top and placed some Oreo cookies around the cake for decorations.
Cute, no?
Did they like it?
Everybody at work raved about how good it was.
Arkie Mama here — I LOVED it!!
Butter Chicken, which is really an Indian dish
I found this recipe on The Pioneer Woman’s Tasty Kitchen website. I made one substitute: instead of heavy cream, I used Lite Coconut Milk. (If you’ve never visited Ree or her Tasty Kitchen site, go, quickly. There are more recipes on her cooking blog as well. Her grilled cheese sandwich is heaven.)
Photo taken by The Pioneer Woman when she made this dish!
Ingredients
* 4 pieces Boneless, Skinless Chicken Breasts
* 5 cloves Garlic, Minced
* 1 teaspoon Salt
* ½ teaspoons Black Pepper
* ½ teaspoons Cayenne Pepper
* ¼ teaspoons Ground Coriander
* ¼ teaspoons Cumin
* ¼ teaspoons Cardamom
* 1 whole Lime, Juiced
* 1 whole Onion, Diced
* ¼ cups Butter
* 1 can (14.5 Oz. Can) Tomato Sauce
* 1 can (14.5 Oz. Can) Petite Diced Tomatoes
* 1 pint Whipping Cream (or, in my case, Lite Coconut Milk)
* 1 bunch Chopped Cilantro, to taste
* 2 cups Basmati Rice (or However Much You Want) (I used Jasmine.)
Directions
Combine first 9 ingredients and marinate overnight. Saute the onion in the butter until soft. Add marinated chicken and cook about 10 minutes. Add the tomato sauce and diced tomatoes. Cook for 30 minutes over medium-low heat with the lid on. Add the whipping cream (I have used light cream or half-and-half also) and cilantro just before serving over Basmati rice.
The reaction?
I loved it, and, surprisingly, so did my meat-and-potatoes husband. He ate two large helpings!
The photo above was taken by The Pioneer Woman when she made this dish. I was so hungry, I forgot to take one!
Tilapia with Cilantro Cream Sauce
Hubs and I are eating more fish these days, so I’ve been scouring the internet for new recipes. I found this one on Recipe Zaar.
Makes me hungry just looking at it! (Photo from About.com, which also offers this recipe.)
I made it last week, and it was so good that I made it again just a few days later! Even better — it’s quick and easy. (I left out the green onions due to Hubs’ hatred of them. I love them, so I found this omission to be painful!)
Ingredients
1 to 1 1/2 lbs tilapia
1 tablespoon melted butter
1 tablespoon olive oil
1 garlic clove, minced
2 green onions, sliced
1 cup fresh cilantro, chopped
1 cup heavy cream
1 tablespoon of lime juice
salt
pepper
Directions
Heat oven to 375°.
Sauce: Heat oil in a small saucepan over medium heat; sauté the garlic and onion for 1 to 2 minutes. Add cream and bring to a simmer. Simmer for about 3 to 4 minutes to reduce slightly. Stir in cilantro, lime juice, and salt and pepper to taste. Simmer for about 1 minute longer. Set aside or refrigerate until nearly serving time.
Fish: Line a baking pan with foil; spray with nonstick cooking spray. Brush fillets lightly with butter; arrange in the baking pan. Sprinkle lightly with salt and pepper. Bake the fish for 20 to 25 minutes, or until the tilapia is cooked through.
Warm the sauce up and drizzle a little over each serving of fish.
This was a dinner-for-two dish, as a busy night didn’t allow for a family dinner. Hubs loved it though.
Tex-Mex rice casserole recipe
Recipe by Cindy, writer of Mom on a Wire
This is another recipe I came across on the Better Homes and Gardens website.
I added a can of black beans, drained, to make it a bit more substantial and to add texture. Plus, we just like beans in our house. Also, we ate this with tortilla chips.
before the cheese
My husband and I really liked this and ate the little last bits with tortilla chips.
Our 4-year-old picked out the onions but was otherwise happy with the meal. She wanted more cheese, but that was easy enough. Our 1-year-old son can’t really grasp rice … literally, but he liked the cheese and chicken.
Leftovers were great the next day but I like that they included the make ahead directions. I think I’ll do that next time. This would be a good one to leave with my husband if I have to leave town overnight or I know we’re going to have a busy night.
Ingredients
* 1/2 cup chopped onion (1 medium)
* 1 tablespoon olive oil
* 1 6.9-ounce package chicken-flavored rice and vermicelli mix
* 1 14-ounce can chicken broth
* 2 cups water
* 2 cups chopped cooked chicken or turkey. (we used chicken.)
* 1 cup chopped seeded tomatoes (2 medium)
* 3 tablespoons canned diced green chile peppers, drained
* 1 teaspoon dried basil, crushed
* 1-1/2 teaspoons chili powder
* 1/8 teaspoon ground cumin
* 1/8 teaspoon black pepper
* 1/2 cup shredded cheddar cheese (2 ounces)
Directions
1. In a medium saucepan cook onion in hot oil over medium heat until tender. Stir in rice and vermicelli mix (including seasoning package); cook and stir for 2 minutes. Stir in broth and water. Bring to boiling; reduce heat. Cover and simmer for 20 minutes (liquid will not be fully absorbed).
2. Transfer the rice mixture to a large bowl. Stir in chicken, tomatoes, chile peppers, basil, chili powder, cumin, and black pepper. Transfer to a 2-quart casserole.
3. Bake, covered, in a 425 degree oven for 25 minutes. Sprinkle with cheese. Let stand for 5 minutes before serving. Makes 6 servings.
Make Ahead Directions: Prepare as above through step 1. Cover and chill for up to 24 hours. Bake, covered, in a 425 degree F oven about 40 minutes or until heated through. Uncover and sprinkle with cheese. Let stand for 5 minutes before serving.
Nutrition Facts
* Calories 280,
* Total Fat (g) 10,
* Saturated Fat (g) 4,
* Monounsaturated Fat (g) 4,
* Polyunsaturated Fat (g) 1,
* Cholesterol (mg) 52,
* Sodium (mg) 931,
* Carbohydrate (g) 28,
* Total Sugar (g) 3,
* Fiber (g) 2,
* Protein (g) 20,
* Vitamin C (DV%) 11,
* Calcium (DV%) 10,
* Iron (DV%) 11,
* Starch (d.e.) 2,
* Lean Meat (d.e.) 2,
* Fat (d.e.) .5,
* Percent Daily Values are based on a 2,000 calorie diet
Potato-ham bake
Review by Cindy, writer of Mom on a Wire.
I’m on this menu planning kick and was looking for easy casseroles when I found this on the Better Homes and Gardens site. I couldn’t find any tarragon at my grocery store, but this was fantastic without it.
My husband and I both really liked this dish. And there was enough leftover for another meal. My 4-year-old loved the potatoes and the sauce but she really doesn’t like asparagus. I knew she wouldn’t go for the green, but she ate the rest of it happily and grudgingly ate a couple asparagus spears. Not bad.
My 1-year-old son snarfed down some ham and potatoes. No problem.
I will definitely make this dish again. It was very easy and inexpensive. Next time, I might boil the potatoes in advance to save a step at the end of a long workday.
Ingredients
- 1 lb. Yukon gold potatoes, sliced
- 1 8-oz. tub light cream cheese spread with chive and onion
- 3/4 cup milk
- 1/4 cup finely shredded Parmesan cheese
- 1 Tbsp. snipped fresh tarragon or 1/2 tsp. dried tarragon, crushed
- 8 oz. cooked boneless ham, cut in bite-sized slices
- 1 lb. fresh asparagus spears, trimmed, cut in 2 to 3-inch pieces
- Tarragon sprigs (optional)
Directions
1. Preheat oven to 400 degrees F. In medium saucepan cook potatoes, covered, in small amount of lightly salted boiling water 5 to 7 minutes, just until tender. Drain; transfer to bowl and set aside.
2. For sauce, in same saucepan combine cream cheese, milk, 2 tablespoons Parmesan, and 1/4 teaspoon black pepper. Heat and whisk until smooth and cheese is melted. Remove from heat; stir in tarragon.
3. Layer potatoes, ham, asparagus, and sauce in 1-1/2-quart baking dish. Bake, covered, 20 minutes. Uncover; sprinkle remaining Parmesan. Bake 10 to 12 minutes. Let stand 5 minutes. Top with tarragon and freshly ground black pepper. Serves 4.
Nutrition Facts
- Calories 346,
- Total Fat (g) 16,
- Saturated Fat (g) 9,
- Monounsaturated Fat (g) 3,
- Polyunsaturated Fat (g) 1,
- Cholesterol (mg) 67,
- Sodium (mg) 1162,
- Carbohydrate (g) 30,
- Total Sugar (g) 8,
- Fiber (g) 5,
- Protein (g) 22,
- Vitamin A (DV%) 0,
- Vitamin C (DV%) 49,
- Calcium (DV%) 34,
- Iron (DV%) 16,
- Percent Daily Values are based on a 2,000 calorie diet
Tilapia w/ lime & cilantro butter and a side of Cheesy Orzo
I got both of these recipes (I think) from the Better Homes & Gardens website. I tried them out last night and loved both. Very quick & tasty dinner.
Ingredients
* 1-1/4 pounds fresh tilapia
* Salt and black pepper
* 1/4 cup snipped fresh cilantro
* 1 tablespoon butter, melted
* 1 teaspoon finely shredded lime peel
* breadcrumbs (I bought a cannister. Because I’m too lazy to make my own.
* 1 tablespoon lime juice
Directions
1. Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Cut fish into four serving-size pieces, if necessary. Sprinkle fish with salt and pepper.
3. Place fish on the greased unheated rack of a boiler pan, turning any thin portions under to make uniform thickness.
4. Sprinkle/coat with breadcrumbs.
5. In a small bowl stir together cilantro, melted butter, lime peel, and lime juice. Spoon cilantro mixture over fish.
6. Broil 4 to 5 inches from heat until fish begins to flake easily when tested with a fork (allow 4 to 6 minutes per 1/2-inch thickness of fish).
I served this with Cheesy Orzo. Recipe below:
Ingredients
* 2 tablespoons extra-virgin olive oil, 2 turns of the pan
* 1/2 small onion, chopped
* 2 cloves garlic, chopped
* 2 cans (14 ounces) chicken or vegetable broth or stock
* 2 cups orzo pasta (enriched rice may be substituted)
* 1/2 cup grated Parmigiano or Romano
* Salt and freshly ground black pepper
Directions
Preheat a 8 inch pot with a tight fitting cover over moderate heat. Add oil, onion and garlic and saute for 2 or 3 minutes. Add broth to the pan and bring to a boil. Stir in orzo and return broth to a boil. Cover pot and reduce heat to simmer. Cook 15 minutes, stirring occasionally, or until liquid is absorbed and pasta tender. Remove lid and stir in cheese. Season with salt and pepper to your taste. You favorite fresh herbs may also be stirred into the orzo or rice to strengthen the flavor even more. (I used dried oregano because that’s what I had on hand.)
I loved both dishes. Hubs said he did too, although I think he secretly liked the fish better than the orzo.
