Chili Potatoes

Why is it that Wednesdays roll around so quickly?  And why is it that I can't seem to stay on top of a silly little cooking blog?  I persevere and ask you to forgive me if [when] I'm late or delinquent altogether.

At a friend's suggestion, today's entree is even faster and easier than most of what you have read here.  Potatoes are healthy when you don't add a stick of butter, a cup of sour cream, and a pound of bacon bits.  Unfortunately, that's my favorite way to eat them.  BUT you can be creative and top them with chili, broccoli, even stews/chowders.

Chili Potatoes

Yes, chili potatoes.  Two main ingredients.  Baked potatoes.  (Remember when Costco used to have huge, potato-on-steroids sized spuds for next to nothing?  Now the size is smaller and the price is about double.  Hmm.)   Canned chili.  (OK, you can use homemade if you want, and that is coming up next month, but humor me and grab a 99 cent can of canned chili for now.)

If you're still reading and hoping for directions, well, you've missed the simplicity of this meal.  :)  But here are the directions just in case:

Bake potatoes.  Microwave, oven, whatever suits you.
Heat chili on stove.  (Because chili always explodes in the microwave.)
Slice open potato, use a fork to fluff, and spoon steaming hot chili over potato.
Top with grated cheese, onion, chives.

Wasn't that easy? 

Cheers ~
Cheryl

Honey Mustard Chicken

I made this recipe up years (15, maybe?) ago after having Alice Springs Chicken at Outback Steakhouse with some friends before a Rod Stewart concert.  Now, because we are into EASY COOKING, I will share my cheater version.  It won't include mushrooms because we established back in September that I don't like the little suckers.  You can read the description of the 'real' recipe and figure out how to add fungi if you are so inclined.  I won't judge.  Much.  :o)  Anyway, this has become a family favorite, as well as a recipe I use on the rare occasion that we actually have company for dinner.

Honey Mustard Chicken

Make honey mustard sauce (recipe below) and set aside
Cook 1 pound of bacon, cut strips in half, and set aside
Brown 4-6 boneless, skinless chicken breasts in large skillet and transfer to 9" x 13" baking dish

Top each chicken breast with 1 generous tablespoon of sauce, 2 slices of bacon, and a pinch of Monterey Jack cheese.

Cover with foil and bake 30 minutes or until chicken is done and everything is melted together.

Serve with rice, pasta, or you can be really cool like Outback and serve with fries.  I'm just not that cool.  Besides, a box of pilaf is way easier to make than fries.

Honey Mustard Sauce

2 parts mayonnaise or Miracle Whip (don't let your arteries panic - you can use fat free mayo, or light versions of any white stuff you like)
1 part honey
1 part Dijon mustard (no, it doesn't have to be Grey Poupon, but it does need to be Dijon and not yellow, spicy, or any other options out there!)

Stir.  Taste.  Adjust accordingly.  You want to end up with about 3/4 cup of sauce because invariably your family will want extra on the side.  Or maybe we're just extra saucy people.

Now, because this is ME and I am big into shortcuts when cooking (sigh - my mother, younger brother and sister are all into really GOOD cooking...somehow it skipped me), here is how I made this dish last night:

Start cooking 2 cups of white rice (don't judge - I didn't want to wait 45 minutes for browh rice).  Discover we have no bacon, so rule that part out, although the 'good' bacon bits are a perfect substitute...something else I don't keep on hand though.  Arteries (and Weight Watchers) both thank me for the lack of bacon. In large skillet, throw in a bunch of frozen chicken tenderloins and turn burner on high.  Grab a kid and instruct her to stir up some honey mustard sauce.  Stir chicken and cook about 15 minutes until it's done.  Pour cooked rice into large baking dish.  Pour skillet o' cooked chicken over rice.  Water down honey mustard sauce enough so I can slop it over chicken fast.  Sprinkle Mexican grated cheese over the whole mess and throw in the oven for about 15 minutes (chicken was already cooked) until cheese melted.  Serve with steamed carrots.

Cheers ~
Cheryl

Cool Whip Cake

I was never good at creating names or titles, so this has just always been known as "Cool Whip Cake."  Like most things I make, it's ridiculously easy.  It is a perfect cake for spring or summer.  No need to remind me it's November.  It just sounded good today.  :o)  No matter the month, your family and friends want you to make a cake for them.

Cool Whip Cake

Bake white cake as directed in 9” x 13” pan.  Allow to cool.  After cake cools completely, use the handle of a wooden spoon and poke holes all over cake (approximately 20 holes).

Variations:

• Strawberry: Mix strawberry flavored jello and pour over cake, making sure to fill in the holes.
• Chocolate:  Do the same, using chocolate pudding.
• Chocolate cake mix and cherry jello.  Top with canned cherry pie filling.
• Spice cake with cheesecake or vanilla pudding.

Use any desirable combination of cake mix and jello or pudding.  Cake should be refrigerated and topped with Cool Whip before serving.

Cheers ~

Cheryl

Chimichangas

I grew up in Dallas until I was 11, then Albuquerque until I was 18.  Albuquerque opened up a whole new world of flavors and I learned that in spite of my German background, my taste buds longed to be New Mexican!  Chimichangas are not the healthiest Mexican food option, but they sure are delicious.  I had never attempted making until a dear friend, Lisa, told me the way she made them ~without deep-frying~.  They're still not in the "health food" category, but they are delicious and can be lightened up.  I'll share the basic directions, then some healthier options below.

Preheat oven to broil/475*.

Using the meat/bean filling from last week, heat and add a good amount (a cup or so) of salsa (fresh is best!) to the mixture.  Put 1/3-1/2 cup meat/salsa in a softened flour tortilla and roll, folding the sides in first, then each of the ends.  Just tuck everything in really tightly.  Place seam side down in a glass baking dish and continue until you have filled the dish.  Now comes the naughty part.  In a bowl, melt a stick of butter.  Two if you're doing a really large batch, but 1 stick is sufficient for 4-6 chimichangas.  Pour over chimis, making sure everything gets coated nicely and you have it between and under everything.  (Sigh.  I miss butter.)  Place in oven and watch carefully...they cook fast (5-7 minutes in mine).  When they are light golden brown, turn the oven off, pull pan out, and lightly sprinkle grated cheese over the top.  Return to oven just long enough for the cheese to melt.  Serve immediately.

Now, if you want to enjoy these without your arteries hating you, try using the following substitutions:  whole wheat/fiber tortillas; ground turkey or a vegetarian/soy option for the meat; fat free refried beans; spray the pan with nonstick spray; melt 2-3 Tbsp. butter and brush the tops before baking or spray with fake butter spray; use low fat cheese.  I won't lie:  It's not as yummy without all the butter, but it makes it much more diet friendly.

Cheers ~
Cheryl

Check THIS out!

My "to-do" list is longer than I can possibly describe, so I'm going to point you to a friend's website.  This friend has many gifts and she excels at all of them.  BUT she is notorious for her gift for baking and her new website is filled with all sorts of yummy goodies!  She even has enough pictures that I guarantee your mouth will water.  Go spend some time with Sandra:
http://www.generouskitchen.blogspot.com/

Cheers ~
Cheryl

Taco/Burrito Filling

"Back in the day" when our family ate a lot more ground beef than we do now (ok, in the days when we were really poor, not just moderately poor), this was a great way to stretch our grocery budget.  Today there is ground turkey that can be substituted (not that *I* do that, but some might!) to make it a little healthier.

Taco/Burrito Filling

1 pound ground beef

1 small onion, diced

1 large can refried beans (or soak and cook your own beans, then blend or mash)

Seasonings – taco seasoning, salt, pepper, salsa

Brown ground beef with onion in large skillet, breaking apart as it cooks.  Drain grease into container (do not pour down the drain - I learned that in 6th grade when I stopped up the kitchen sink with a pan full of grease!).  Return to medium heat and add refried beans.  Add seasonings to taste.

Use in taco shells or tortillas.  Next week...chimichangas using this same filling!

Peanut Butter Cookies

I'm on a diet.  Not the perpetual diet I've been on my whole life, but an actual, honest to goodness, diet.  Or as the center I go to calls it:  "Live-it", not "Die-it".  But if I weren't on a diet/liveit, I would make these cookies today.  And eat them all while they were warm.  And clean up the mess so my kids would never know of their existence.  But I have a dieting goal and am about two-thirds of the way there, so I have to focus and remember that smaller jeans are better than these cookies.  At least that's what I'm going to keep telling myself.  In the meantime, if you aren't counting points, you should definitely go make a batch.  What the heck?  You can even share with your family!

Easy Peanut Butter Cookies

1 cup peanut butter

1 cup sugar

1 egg

Soften peanut butter in microwave.  Stir in egg and sugar.  Form dough into 1” balls and place on ungreased cookie sheet.  Flatten with a fork dipped in sugar.

Bake at 350* for 8-10 minutes.

Cheers ~

Cheryl

Tamale Pie

I have not made this in years, but it was a staple when our kids were quite young.  A friend (who had given birth to her 3rd and 4th boys - twins - about 6 months before I had my twin girls) brought this to our family and it was quick, easy, and delicious!

Tamale Pie

In skillet, add:  1 pound ground beef, ½ diced onion.  Cook until beef is cooked thoroughly.  Drain off grease.  Add 1 8oz can tomato sauce, 1 can corn (drained), 1 can kidney or pinto beans (drained), salt and pepper.  Stir until heated through.  Pour into greased casserole dish.

Mix 1 box “Jiffy” corn bread mix according to directions.  Pour over meat mixture and spread to cover thoroughly.

Bake at 350* until cornbread is done (approximately 20 minutes).

Lots of variation possibilities here, of course, but you get the general idea.

Cheers ~

Cheryl

Pumpkin Spice Cake

This recipe couldn't be easier.  Really.  My younger sister passed it my way when we were both on Weight Watchers.  I was a skeptic, but after making a batch, I was a believer!

1 box spice cake mix (carrot cake mix will work, too)
1 15oz can pumpkin
1/2 cup water
1 egg, optional
Cool Whip

Here comes the hard part.  Combine all ingredients.  Wow.  Wasn't that easy?  Pour into greased 9"x13" pan.  Bake at 350* for about 15-20 minutes, until it tests done with a clean toothpick.  Allow to cool.  Serve with a dollop of Cool Whip.

Isn't that the perfect recipe for these fall days?

Cheers ~
Cheryl

Mock Jambalaya

I love spicy food...therefore I love jambalaya.  Now, there are many "good" recipes out there on the internet, but since this site is all about "easy", I'll share two variations here.  Actually, we are having #1 for dinner tonight!

#1 Cheater Jambalaya:
1 box Zatarain's Jambalaya Mix (I told you I was cheating)
1 cup white rice + 2 cups water
1 can diced tomatoes
Meat: One or mixture of any - sausage, chicken, or shrimp (all cooked and chopped)

In large skillet or pan, combine mix (and all liquid required), rice, water, and tomatoes.  Bring to a boil, stirring often.  Turn heat down to medium low and cover.  Cook 10 minutes, then top with meat.  Stir, cover and cook another 10 minutes until rice is cooked and meat is hot.

#2 Easy Jambalaya:
2 cups white rice
2 cups water or broth
1 can diced tomatoes
Creole seasoning, as desired (I will use probably 1/3 cup, but I like things spicy!)
Meat: One or mixture of any - sausage, chicken, or shrimp (all cooked and chopped)

In large skillet or pan, combine rice, water, tomatoes and seasoning.  Bring to a boil, stirring often.  Turn heat down to medium low and cover.  Cook 10 minutes, then top with meat.  Stir, cover and cook another 10 minutes until rice is cooked and meat is hot.

*If you need to stretch this, more rice is a great way to do so, or you can also add canned red beans (drained and rinsed) at the same time you add the meat.

Cheers ~
Cheryl

Cake Mix Cookies

Time for something sweet!  3 main dish recipes in a row is ... well ... too many main dishes!  I think this is a pretty basic recipe that probably *everybody* has, but I have to say it makes one delicious cookie - and FAST!  When my girls were young, I baked most Fridays so we would have something sweet to snack on during the weekend.  Those days are gone, mostly because it would be ME doing more than my share of the snacking.  I still bake occasionally, but we are all more health conscious these days and just don't keep those things around regularly.  (Sigh.)

Cake Mix Cookies

1 dry cake mix, any flavor

1 large egg

¼ cup oil

¼ cup water

Combine well in large bowl.

Stir in one of the following:

1 cup oatmeal, coconut, cereal, nuts, raisins, chocolate chips, M&Ms, etc.

Spoon onto greased cookie sheet.  Bake 350* for 15 minutes.  Remove to cooling rack.

*Lemon cake mix, lemon juice in place of water, and Rice Krispies cereal make one yummy cookie.  I make a glaze of lemon juice and powdered sugar to ice these.

Cheers ~
Cheryl

South of the Border Chicken

We were introduced to this recipe at the home of some friends many years ago.  We have long since lost touch with Jeff and Paula, but this recipe lives on as one of our family's favorites!

South of the Border Chicken

3 boneless, skinless chicken breasts, cut in strips

2 cups rice, uncooked

½ cup mayonnaise (I use Smart Beat)

4 ½ cups water or chicken broth

1/2 cup chopped green chile

Seasonings:  chile powder, cumin

Chopped tomatoes, black olives

1 cup Grated cheddar cheese

In very large skillet, combine rice, mayonnaise, water/broth, green chile, seasonings.  Stir and heat until mixture is boiling.  Add chicken, stir, reduce heat to low and cover.  Cook 20-25 minutes, until chicken and rice are both cooked.  Turn off heat, top with tomatoes, olives and cheese.  Replace lid until cheese melts.

Serve with tortilla chips, salsa, sour cream, salad, refried beans.

I sometimes substitute out part of the chicken and add a can (drained) of kidney, black, or pinto beans in the last 5 minutes of cooking.

Cheers ~

Cheryl

Texas Chili Enchiladas

So much for posting regularly on Wednesdays.  Sometimes life interferes with the best laid plans.  And sometimes I travel and don't plan ahead.

Growing up in Dallas, Texas, I was not often exposed to the wonders of Mexican food; although about once a month, we would go to church, then lunch at El Chico.  I suppose having 5 kids, our parents were wise in taking us to a place where we could easily fill up on chips and salsa, and warm corn tortillas with butter.  Aaah, the good days, but I digress.  My mother was (still is) an amazing cook, but some of my favorite meals were probably things she threw together on a busy day.  I remember having these enchiladas often as a child.  No honorable Mexican food lover would consider this dish Mexican food by any means, but they have a southwest flavor, are FAST and EASY, and very easy on the budget.

Texas Chili Enchiladas

12 corn tortillas

Grated cheddar cheese

2 cans chili with beans

1 small onion, chopped

In greased 9x13 pan, add just enough chili (2-3 Tbsp) to coat the bottom of the pan so the tortillas don’t stick.  Soften tortillas in microwave (or fry quickly in a small amount of oil if your arteries can handle it), and add 1 Tbsp onion and a generous amount of grated cheese.  Roll up and place in pan seam side down.  Repeat to fill pan.  (OR layer tortillas, chili, onion, cheese and continue layering until pan is full.)  Top with remaining chili.  Cover with foil and bake at 350* for 45 minutes, until hot.

For a creamier version, combine chili with a can of cream of chicken soup.

Cheers ~

Creamy Baked Chicken

I discovered this recipe in an old church cookbook when I was expecting my oldest (now 21). Well, not this recipe, because I adapted it and am sharing it as my own.  It's rich, creamy, and comfort food at its best.  It will warm up your family on a cold night and smells amazing as your crock pot slaves away throughout the day.

Creamy Baked Chicken

4 boneless, skinless chicken breasts (use whatever you like!)
1 can cream of anything soup (calls for cream of mushroom - ICK - I don't like mushroom anything, so I use cream of chicken)
¾ cup sour cream
1 medium chopped yellow or white onion
1 medium chopped bell pepper OR small can of chopped green chilies

Place chicken in a greased crock pot or deep baking dish and salt/pepper well. Mix soup and sour cream thoroughly. Add onions and peppers and spread over chicken, covering thoroughly. Cover with foil and bake at 300* for 90 minutes. If using crock pot, cook on low for 4 hours. Serve with rice or pasta and steamed vegetables.  If you make this with green chilies, you can serve over black or pinto beans.



*I lighten this recipe up by using lighter forms of sour cream and soup.  It's still so rich that you'll never miss those pesky extra calories!*

Cheers~

Work in progress...

I've been working on a project for quite some time now.  Too long, perhaps.

Here's the background:

I wanted daughters.  I really felt no need to have dirty, stinky little boys, so I specifically prayed for girls with each pregnancy, even being so bold as to ask God for identical twin girls my last time around.  God, with His infinite sense of humor, granted me my heart's desire. :)  I'm sure He also chuckled because I had not thought through hormones, PMS, and emotions that would run high when we had a household of teen girls.  But somehow those years have flown by too quickly.  Two of these girls are living on their own already.  Time escaped us all and there are still lessons I wanted them to learn!  Like...learning to cook!  Sure, they know some basics, but I fear they are not prepared to feed a household unless oriental noodles show up on the menu.  Often.  Because one daughter lives in another county, and another seems to think she is also moving to another county in the next year, my "project" of cooking lessons needed to evolve to fit our lives.  Hence, this blog.  It's my desire to share some easy, basic recipes that every college student, newlywed, or beginning cook can master.  You won't need fancy kitchen tools or crazy ingredients that you'll never use again.  I wouldn't do that to you!

So...feel free to jump on board and maybe you'll get a few dinner ideas to replace oriental noodles from time to time.  First recipe will be posted next week!

Cheers~
Cheryl