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