Tuesdays at the Table -- Baked Chicken Tenders

Linking up with Cole again this week to tell you that Kroger has done it again!

I, well we, Kroger and I, give you:

Baked Chicken Tenders With Citrus Rice, a dish that is not only husband and toddler approved but healthy as well! (Serves 4-6)


Ingredients


For the tenders:
1/2 cup honey
2 Tbsp. apricot preserves or jam
2 1/2 lbs. skinless, boneless chicken breasts, cut into small strips (next time I will just buy the tenders)
2 1/2 cups panko bread crumbs

For citrus rice::
4 cups chicken stock (broth)
2 cups brown rice, rinsed
zest of 1 orange and 1 lemon
1 bottle citrus vinaigrette dressing ***
salt and pepper, to taste

***I didn't see this ingredient when making my grocery list and realized it much to late for a quick trip to grab some. Instead, I googled citrus vinaigrette dressing and managed to find a recipe with the ingredients I did have.

Directions

Chicken:
Preheat over to 350 degrees.
Coat baking sheet with nonstick cooking spray.
(Cut chicken breasts into strips. Salt and pepper chicken.)

Combine honey and preserves in a small bowl.

Brush honey mixture on both sides of chicken strip and dredge in panko crumbs. Place on coated baking sheet.

Bake 20 minutes on each side until lightly browned.

Rice:
Bring chicken stock to a boil over med-high heat.

Cook rice in broth as directed on package. (Mine took about 40 minutes)

Fluff the rice and place in a large serving bowl. Add orange zest  and half of the lemon zest. Toss well with 1/2 cup of the vinaigrette.

Season with salt and pepper to taste.

Garnish with remaining lemon zest. Pair with a side of veggies (yes, Dr. Oz, I realize that my protein serving isn't in correct proportions to the veggies) and enjoy!

Tuesdays at The Table -- "BC's Linguine with Shrimp Scampi"

Our weather has been pretty here so I've got summer on the mind. This pasta is SO EASY but yet a bit fancy. I don't have any pics today, but you can check out the original recipe here.  I'm usually not a "Barefoot" (as we call her around here) fan, but when Erin posted about it a while back, I decided to give it a shot.  It's quick enough for a weeknight meal but "fancy" enough to cook on the weekend and feel impressive! 


Linguine with Shrimp Scampi (via Barefoot Contessa)
INGREDIENTS
Vegetable oil
Kosher salt
1 1/2 pounds linguine
6 tablespoons (3/4 stick) unsalted butter
5 tablespoons good olive oil
3 tablespoons minced garlic (9 cloves)
2 pounds large shrimp (about 32 shrimp), peeled and deveined
1/2 teaspoon freshly ground black pepper
3/4 cup chopped fresh parsley
Grated zest of 1 lemon
1/2 cup freshly squeezed lemon juice (4 lemons)
1/2 lemon, thinly sliced in half-rounds
1/4 teaspoon hot red pepper flakes 


DIRECTIONS
Drizzle some oil in a large pot of boiling salted water, add 1 tablespoon of salt and the linguine, and cook for 7 to 10 minutes, or according to the directions on the package. 

Meanwhile, in another large (12-inch), heavy-bottomed pan, melt the butter and olive oil over medium-low heat. Add the garlic. Sauté for 1 minute. Be careful, the garlic burns easily! Add the shrimp, 1 tablespoon of salt, and the pepper and sauté until the shrimp have just turned pink, about 5 minutes, stirring often. Remove from the heat, add the parsley, lemon zest, lemon juice, lemon slices, and red pepper flakes. Toss to combine.

When the pasta is done, drain the cooked linguine and then put it back in the pot. Immediately add the shrimp and sauce, toss well, and serve. 

AND NOW...

Go link up with Cole and the gang and tell us what's coming from your kitchen. 

One Skillet Weeknight Dish

I've said before that the recipes Kroger sends with coupons every now and then are pretty nice for weeknight deliciousness. They are easy and don't dirty many dishes while tasting great (and pleasing a toddler which we all know is key!).

This week we tried "arroz con pollo y frijoles negros." I'm not kidding. It came in Spanish. When in Texas....

Well, the title at least and the smaller text translation of instructions; the ingredients and main directions are indeed in English, BUT if you are super confused we've got your basic Rice with Chicken and Black Beans.

This was husband and toddler approved, well, once I added some guacamole on top of the rice and chicken (kid has a weird thing with rice).  I'd imagine it's relatively healthy, and if it's your thing, I'm sure you can adjust cooking time and perhaps the liquid and make with brown rice. Oh, and don't eat the chicken skin; I don't.

arroz con pollo y frijoles negros (Courtesy of Kroger who, yes, did not capitalize any word of the title so neither am I!)

Ingredients:

Nonstick cooking spray
6 bone-in, skin-on chicken thighs or drumsticks (2 1/4 lbs.)
1/2 tsp. adobo seasoning blend *
1 cup long grain white rice, uncooked
1/4 cup sliced green onions, divided
1 can (8 oz) tomato sauce
1 can (15 oz) whole black beans, drained and rinsed
1 1/2 cups water
1 Tbsp. chicken bouillon

*I didn't have adobo seasoning and had no intentions of buying any without knowing whether this dish would be worth it. I moseyed on over to wikipedia to find out what the heck it was, and after finding out, simply seasoned with garlic powder, salt, oregano, and paprika. I feel like you can't over-season this dish.

Directions:

1. Spray large skillet with cooking spray; heat over medium-high heat. Sprinkle chicken with adobo seasoning and cook 5 minutes per side or until browned. Remove from heat.

2. Add rice and half of onions to skillet. Brown in pan drippings over medium heat about 8 minutes, stirring. Add tomato sauce, beans, water, and bouillon. Stir until well blended.

3. Place chicken on top of rice. Cover and simmer 20 minutes or until liquid is absorbed and rice is tender. (I believe mine took about 25 minutes.) Sprinkle with remaining onions.

Makes 6 servings.

Sorry I don't have pictures!

A Recipe A Day -- Wrapping It Up!

A friend of mine with an adorable son 5 days (I think) older than W brought this soup over for one of our first play dates and I loved it! We made it lots last winter, and although it's nowhere close to hearty soup weather around here, it's on my menu this week. Take that summer temps! (Btw readers, you really could play a drinking game with how much I talk about the heat around here. Sorry!) 


I really thought I had a picture (and might) but haven't managed to find it, so I'll just pass along the recipe. I'll have to take one this week. But just for fun (and because I haven't done it in FOREVER, let's link it up too!) Stop by to visit Cole and check out what yummy treats you can add to your menus:

Beef and Cannelli Minestrone Soup

INGREDIENTS:

• 3 tablespoons olive oil
• 1 onion, finely diced
• 1 large carrot, peeled and diced into 1/4-inch pieces
• 1 rib celery, trimmed and diced into 1/4-inch pieces
• Kosher salt and freshly ground black pepper
• 8 ounces lean (8 percent fat) ground beef
• 3 garlic cloves, minced
• 1 tablespoon tomato paste
• 4 cups low-sodium beef broth
• 1 (28-ounce) can diced tomatoes
• 1 (15-ounce) can cannellini beans, rinsed and drained
• 1 dried bay leaf
• 1/2 cup grated Parmesan
• DIRECTIONS:
• In a Dutch oven, add the oil and heat over medium heat. Stir in the onion, carrot and celery and season with salt and pepper, to taste. Cook, stirring frequently, until the vegetables are soft, about 5 minutes. Increase the heat to high and add the ground beef and garlic. Season with salt and pepper, to taste. Cook until the beef is browned and cooked through, about 6 to 7 minutes. Stir in the tomato paste and mix to combine. Add the broth, tomatoes, beans, and bay leaf. Bring the mixture to a boil. Reduce the heat to a simmer and cook until the liquid has reduced by half, about 30 minutes. Remove the bay leaf and discard. Season with salt and pepper, to taste. Ladle the soup into bowls and garnish with Parmesan
• 
  

A Recipe a Day -- Sides

A while ago (more than two weeks as promised here) I said I'd make one recipe from each of the online storage houses (Pinterest, Google Reader, bookmarks, and Gmail labels) where it seems that I dump tons of recipes each day.

It has been more than two weeks; I've made ONE of the recipes. BUT, I am making this side again tonight, so that must count for something! Really, it doesn't, but it's a nice side dish (and again, one the kiddo loves, therefore a winner!)

Roasted Ranch Potatoes via Laa Loosh (and only 2 pts for your WW Peeps!)

INGREDIENTS:

12 oz red potatoes, washed and quartered
1 packet Ranch Dressing Dy Mix
Olive oil cooking spray
Salt to taste
Shredded Cheddar Cheese (optional)


DIRECTIONS:
1. Preheat over to 425 degrees.
2. Place potatoes in a large bowl and spray lightly with cooking spray. Add Ranch mix and salt, and toss well to coat potatoes evenly.
3. Spray a baking dish with cooking spray and spread potatoes out evenly on sheet.
4. Bake until cooked through and edges turn dark brown (about 20-25 minutes). (If using cheese take out a few minutes early to add cheese and place back in until "Schmelty!)
Serve immediately.

A Recipe A Day -- We're Back

I took a few days off to link up here and there, but here's another go-to meal that I often forget about but love it each time I break it back out.  Maybe that's why we like it so much; I haven't worn it out yet!

Italian Baked Pork Chops (via Men's Health) 


INGREDIENTS:

1 tablespoon Dijon Mustard (or Tobasco's spicy mustard for some kick!)
1 tablespoon extra virgin olive oil,
1/2 teaspoon Italian seasoning,
4 pork center loin chops (6 ounces each) (I only use 2.)
Salt and pepper
1/2 cup shredded Parmesan cheese, 

DIRECTIONS:

1. Preheat oven to 400 degrees F. Line baking sheet with kitchen parchment. Set aside.

2. In a small bowl, whisk together mustard, oil, and Italian seasoning. Season the pork chops with salt and pepper, then brush both sides of the chops with mustard mixture. Press parmesan into both sides of chops.

3. Place chops on prepared baking sheet. The original recipes suggests to bake about 10 minutes or until just cooked through. I've never had it done in that short amount of time. I'd say it's more like 15 minutes or so. 

ENJOY! 

A Recipe A Day -- For Those of You Getting This Thing Called Fall and a Guest Post

Do I win the award for longest blog post title ever? But really, I'm so jealous of the you jeans and scarf wearing mommas/bloggers out there! You get to wear jeans, pick apples, AND start yummy fall/winter menus. Be sure to add this spicy gem to your weekly menu. And even better--make it in the Crock Pot.  You can thank me later. 

You can also find me over at Natalie's blog home today while she is enjoying some final days of summer at the beach (lucky girl!) And we'll all be waiting to see how many teeth Nolan comes home with! After you jump on over to your local grocery for today's recipe ingredients, go check out how I keep my once a teacher-now-SAHM-self sane.


Spicy White Chicken Chili via Kholer Created (Yep, I said spicy!) 
Ingredients:

1 tablespoon vegetable oil
1 onion, chopped
3 cloves garlic, crushed
1 (4 ounce) can diced jalapeno peppers
2 (4 ounce) can chopped green chile peppers
2 teaspoons ground cumin
1 teaspoon dried oregano
1 teaspoon ground cayenne pepper
2 (14.5 ounce) cans chicken broth
3 cups chopped cooked chicken breast
3 (15 ounce) cans white beans
1 cup shredded Monterey Jack cheese

DIRECTIONS

1. Brown the garlic with oil in a sauce pan and throw in the chicken chopped in slices or pieces. Cook until done and set aside.
2. Add all of the rest of the ingredients with the cooked chicken/garlic into the crock pot and cook on low for at least 5 hours (6-8 hours preferred).
3. Slowly stir in the cheese until melted. Serve warm.

*The dish is SPICY which Cowboy loves, BUT I doctor it up a little to downplay the spice for my more sensitive palate.  If you want spicy, don't use the full can of jalapenos. If you want to take it further, omit the can completely.


*I've also added crunched tortilla chips while the chili was cooking to thicken it. AND we've found that eating the leftovers of this dish just might be better than the first time around!

A Recipe a Day -- Hungry Yet?

So this next little dip bowl of awesome might seem a bit out there, but trust me, it's tasty! Try it on your friends, and tell them after they've tried it and liked it what's in it.

Cowboy and I have deemed this appetizer "A Cup, A Cup, A Cup Dip." See ingredients below for an explanation!

INGREDIENTS:

1 cup green onions chopped
1 cup pecans chopped
1 cup cheddar cheese
mayonnaise
pepper jelly*
(your favorite dip crackers)

DIRECTIONS:

Mix together green onions, pecans, and cheese with just enough mayo to stick dip together.

Mold and chill at least 1 hour.

Top with pepper jelly and serve with crackers.

*I feel like pepper jelly is a Southern thing and we always have some floating around from a relative making lots around the holidays. If you haven't had before, Tobasco makes a pretty good one, and you can use the red or green.

ENJOY!

A Recipe A Day - Take 2

Warning: I've got no food porn pics for you! Why? Funny you should ask. I baked some of these delicious bites (which my child doesn't like--what?!?!) yesterday afternoon and well, I overfilled the muffins, I "forgot" them in the oven, they stuck to the bottom of the pan, and they were yummy but certainly not ready for a close-up!

So instead you just get the recipe for one of my favorite treats my mom made us growing up. Just the smell brings me back to weekday mornings she woke up early to make this special breakfast or casual weekend mornings indulging in a homemade breakfast.

Banana Nut Muffins/Bread

INGREDIENTS:

1/2 c shortening (I said they were yummy, not healthy!)
2 c flour
3/4 tsp baking soda
1 c mashed bananas
1 1/2 c sugar
1/2 tsp salt
1/4 c (sour) milk*
2 beaten eggs
1 tsp baking powder
1 tsp vanilla
1 c chopped walnuts

DIRECTIONS:
1.Preheat oven to 350/375 (see below) and grease loaf pans or muffin tins.
2.  Mix dry ingredients in a medium bow and sift.
3. Cream shortening and sugar in large bowl. Add beaten eggs.
4. Add sifted dry ingredients, alternating with milk, bananas, and vanilla.
5. Fill pans/muffin tins about half full.

Muffins 375 degrees for 20-30 minutes.
Mini loaf (3) Bake at 350 degrees for 25-35 minutes.

*To sour milk, pour milk into measuring cup and add about 1/2 tsp. vinegar.

A Recipe A Day

For seven days.

That's what you are getting. I'm in a blogging rut; I have a crap-ton of pictures of food; I think these are worth it!

So without anything further, let's begin.

Day 1: Crock Pot Italian Chicken found here.
 I'm not sure how I stumbled upon it, but the recipe is super easy for a weeknight meal over some brown rice. (Next time I'll be sure to add the optional onions and peppers and possibly even some red pepper flakes to spice it up a bit. You know us Cajuns!)

Pardon my picture. It's not the best, but Cowboy is NOT a fan of recipe blog posts without one, so that's for you dear!

INGREDIENTS:


2 Boneless Chicken Breasts
1 Cup Water
Shake of Pepper
2 Tbsp.  Italian Dressing Mix (Dry Mix found in dressing aisle)
2 Tbsp. Mozzarella Cheese
Optional:  Onions and Peppers


DIRECTIONS:


1.  Place chicken breasts in crock pot and put water, pepper, and Italian Dressing mix on top.  (Optional: Add onions and peppers and throw some garlic in there too while you are at it.)
 2.  Cook on low for 6-8 hours.  Ten minutes before serving, sprinkle with cheese, and place lid back on crock pot.
3. Serve over rice. 


ENJOY and come back tomorrow for another tasty treat! 

MMM...You Want to Eat This

For some reason, twice-baked potatoes popped into my head when I was menu planning this past weekend, and so I did what all of us bloggers have learned to do. Move over Google; Pinterest is numero uno in today's world. 


Before I continue I've got to pass along what one of my favorites (EPC) had to say about this dish:

No one turns down a twice-baked potato.

A twice-baked potato is to butter and cheese what Kim Kardashian is to T&A.

An unstoppable delivery system.

Sure, you can put all of the same ingredients on a regular baked potato, but they don’t meld together the same way. You wind up with a lumpy, slightly disappointing mess. But with a twice-baked potato, you can’t tell where the potato ends and the cheese begins. They are one. And that’s totally worth the extra 30 minutes.

And she's so right! I ended up using this recipe for Loaded Twice-Baked Potatoes but added a few goodies of my own.  It's definitely worth passing along for a simple, satisfying, and somewhat "cool" meal to prepare on a hot summer afternoon. 


Twice-Baked Potatoes (via Disneyfamily.com) 


Ingredients:

	4 medium russet potatoes
	8 ounces 90%-lean ground beef
	1 cup broccoli florets , finely chopped
	1 cup water
	1 1/2 cup reduced-fat Cheddar cheese , divided
	3/4 cup reduced-fat sour cream
	1 teaspoon salt
	1/4 teaspoon freshly ground pepper
	3 scallions , sliced 1 Tbsp butter

Recipe Directions:
1. Pierce potatoes all over with a fork. Place in the microwave and cook at 50% power, turning once or twice, until the potatoes are soft, about 20 minutes. (Or, use the "potato setting" on your microwave and cook according to the manufacturer's instructions.)

2. Meanwhile, brown meat in a large skillet over medium-high heat, stirring often, about 3 minutes. Transfer to a large bowl. Increase heat to high, add broccoli and water to the skillet, cover, and cook until tender, 4 to 5 minutes. Drain the broccoli; add to the meat.

3. Carefully cut off the top third of the cooked potatoes; reserve the tops for another use. Scoop the insides out into a medium bowl. Place the potato shells in a small baking dish. Add 1/2 cup Cheddar, sour cream, butter, salt and pepper to the potato insides and mash with a fork or potato masher. Add scallions and the potato mixture to the broccoli and meat; stir to combine.

4. Evenly divide the potato mixture among the potato shells and top with the remaining 1/2 cup cheese.

5. Microwave on high until the filling is hot and the cheese is melted, 2 to 4 minutes.

Prepare and stuff potatoes. Cover and refrigerate for up to 2 days. Microwave and serve.

Do you see how you can just use the microwave? Brilliant! And now I am going to play around the rest of the Disney Family site that I just discovered typing this post! 

Toddler Bites -- SPINACH edition

I originally stumbled upon these toddler-pleasing nuggets of awesome (yea, Momma likes them too!) on Cheryl's blo home and am so thankful. These spinach nuggets are easy, healthy, and so kid-friendly. (Well, our little guy does love to eat all things green, so you decide) I don't have any pics, so be sure to visit Cheryl's original post for some good for you food porn! 


Spinach Nuggets
35 mins


Ingredients

16 ounces frozen spinach, cooked drained and chopped if needed

3/4 cup seasoned bread crumbs

1/4 cup flax seed meal (if you don't have these things add 1/4 cup more bread crumbs) or 1/4 cup wheat germ (if you don't have these things add 1/4 cup more bread crumbs)

1 1/2 cups shredded cheddar cheese (you could also try cheddar flavored with sundried tomatoes and basil)

3 eggs

*optional--cooked corn

Directions

1. Heat oven to 375.

2. Lightly coat baking sheet with oil or use a non-stick mini muffin pan

3. Combine all ingredients well.

4. Shape into nuggets or spoon into muffin pan and bake for 20-25 minutes. (Turn nuggets over after 15 minutes).

notes:• Can use Ranch or Ketchup for dipping sauce if desired.

Wait; there's more! Make sure you buy a couple of packs of frozen spinach while grocery shopping and whip up some Spinach and Cheese Stuffed Chicken. This isn't hard; I promise!  (And if you don't have cheddar, use whatever you've got!) 

You've got to eat your spinach! 

Tuesdays at the Table "Italian Chicken Pasta Bake"

Linking up with Cole for some good eats this Tuesday! Go share your favorite recipe!

Thanks to Kroger and their recipe card/coupon combo we get in the mail every now and then. We are 2 for 2, and even The Sheriff gives two thumbs up, well maybe ten fingers as he signals for "more."
I'll post as I adapted from original recipe. Enjoy!

Ingredients:
Cooking spray
Olive oil
Butter
1/2 onion, diced
2 garlic cloves, crushed
8 oz. white mushrooms, sliced
2 small zucchini, diced
2 (14.5 oz) cans crushed tomatoes
1 tbsp. Italian seasoning
1/2 tsp salt (but when in doubt....)
1/2 tsp ground black pepper
1/2 sugar (oops. I think I forgot this one.)
1 rotisserie chicken, deboned and broken into chunks
1 (8oz) shredded Italian cheese blend or mozzarella
1 package whole wheat three cheese stuffed tortellini


Directions:
Preheat oven to 400 degrees. Spray 13X9 baking dish with cooking spray.

Heat large skillet over medium-high heat and add 1-2 tablespoons of butter and 1-2 tablespoons EVOO. Add onion and garlic and saute until garlic is fragrant. Do not overcook.

Add mushrooms and zucchini and saute until very soft. (especially if wee ones will be nom-nomming). Add crushed tomatoes, Italian seasoning, salt, pepper, and sugar. Stir to combine.

Remove from heat, add chicken and 1 cup of cheese. Stir to combine.

Spread uncooked tortellini evenly in bottom of baking dish. Top with chicken and vegetable mixture, making sure all pasta is covered. Sprinkle remaining cheese on top.

Bake uncovered for 20 minutes on center oven rack until heated through and cheese is melted and bubbly. Let stand 5 minutes before serving.

Splish Splash Birthday Bash -- The Rubber Duck Cake

Thanks to pinterest, I found the perfect cake! And even better? I could make it myself for far less than having one made. More importantly, it involved both Cowboy's and my father-in-law's favorite candy. A win on all levels! The original Kit Kat Cake  was full of bright colors and would be perfect for a rainbow party, but you can adapt this however you like. I also saw a picture with graham cracker sticks as the border which would also be fun; however, if there was a possibility of Kit Kats in this house and then none showed up, well, there might have been some trouble! 

Sorry I don't any step-by-step photos. Again, the mad rush of the day (and day before) got in the way of my photography! 

I just Betty Crocker made a vanilla mix perfect for two round cakes. I baked as directed, cooled, frosted the top of one, stacked the other on top, and frosted the sides and top. Best part? You don't have to worry about smooth frosting. It's all covered! 

I broke apart the Kit Kat bars into twos and used 4 large packages of them. I did have to cut the bars down with a knife so they weren't too tall. Be sure to make the bars tall enough to serve as a border for the M&Ms so they don't fall off the cake. 

After you're surrounded the cake with the bars, cover with the M&Ms and tie a ribbon around to keep everything in place. Cutting was easy. (At least I think so, right Mom?). Just but between every two bars.  This also leaves you with plenty cake! 

Tuesdays at The Table -- "Chicken and Corn Patties"

Linking up with Cole this week to share this recipe, but before I do, I MUST tell you:


A. I love Pinterest! It's where I found this recipe (and a ton of ideas for The Sheriff's 1st as well). 
B. And thanks for Pinterest, I found Food 4 Tots! Thank you recipe ideas galore! 
C. It's my new favorite snack. I know; it's supposed to be for a meal.
D. I'm expanding the original "baby food" category to include foods adults and toddlers can enjoy. It's hard finding the right foods for their little palettes, but I'll give it my best shot.


You can find the original recipe here, but I'll post as I added changes. 


CHICKEN AND CORN PATTIES



Ingredients:
1 cup chicken breast – minced (uncooked)
1/3 large fresh corn-on-the-cob
10 strings of fine French beans – finely diced (I used frozen ones and minced)
1/2 red onion – minced
½ cup normal breadcrumb/ panko crumb (Japanese breadcrumb)
2 ½ tbsp cornmeal
1 large egg (lightly beaten)
2 tsp cooking oil (I used olive oil)
Seasoning:
1 tsp salt
¾ tsp sugar
¼ tsp paprika (optional)
Dash of pepper


Methods:

1. Put chicken breast, sweet corn, beans and red onion into a mixing bowl and combine well. Add in breadcrumbs and cornmeal to the mixture.
2. Add in egg, seasoning and oil. Stir in one direction until the batter is well distributed.
3. Heat a little oil in a non-stick pan. Drop1 tablespoonful of batter into the pan and flatten slightly with a spatula/ fork. Lower heat and cook for 2-3 minutes on each side or until golden brown. Cook the patties in batches. (Be sure not to make patties too large as they will not cook through) 
4. Transfer patties to a serving plate lined with paper towels. Best to serve warm with dipping sauce.

Oh wait, there's more!

Look at those pursed lips! Love it! 

And...cue baby success! 

Tuesdays at The Table -- "Unstuffed Pepper Bake"

Lately Kroger has been sending out little coupon books in the mail with recipes and discounts for the ingredients needed. I've been saving a couple and finally decided to try this Unstuffed Pepper Bake last night.

For a casserole--not bad! AND my 11 month old even got in on the action, so you should too!

Unstuffed Pepper Bake

Ingredients:

1 lb. Ground Beef

1/3 c Frozen Chopped onions diced(I used fresh.)

1 1/2 c Tri-Color Peppers diced(i.e. the expensive yellow, red, and orange ones!). I'm sure you could sub green but I found these on sale. 

2 garlic cloves, minced

1/2 tsp. salt

1/4 tsp. ground black pepper

1 (14.5 oz) can petite diced tomatoes, drained

1 1/2 c instant white or brown rice

1 tsp. Worcestershire Sauce

1 tsp. Italian seasoning

1 (8 oz) package finely shredded sharp cheddar cheese, divided

1 (15 oz) tomato sauce

Directions:

Preheat oven to 375.

Saute ground beef, onions, peppers, and garlic for 10 minutes, or until beef is browned and vegetables are tender. Drain off excess fat and season with salt and pepper.

Stir in the tomatoes, rice, Worcestershire and Italian seasoning. Remove from heat; stir in 1 cup of cheese.

Spread mixture evenly into a 13X9 inch baking dish and top with tomato sauce and remaining cheese.

Bake uncovered for 20 minutes, until heated through and cheese is melted and bubbly. Let stand 5 minutes before serving.

Store leftovers in fridge. 

Go share something yummy and link up with All the Small Stuff! 

Tuesdays at The Table -- "Mango Muffins!"

I've had my eye on these for a while, and they were worth it! Enjoy! (Pardon the Christmas cupcake holder.)  

Ingredients

• 2 cups all-purpose flour
• 1 cup sugar
• 2 teaspoons baking soda
• 2 teaspoons ground cinnamon
• 1/2 teaspoon salt
• 3 eggs, lightly beaten
• 3/4 cup vegetable oil
• 1 tablespoon lime juice
• 2 cups diced ripe mango
• 1 medium ripe banana, mashed
• 1/2 cup raisins
• 1/2 cup chopped walnuts

Directions

• In a large bowl, combine the first five ingredients. In another bowl,
• combine the eggs, oil and lime juice; add to the dry ingredients
• just until moistened. Stir in the mango, banana, raisins and nuts.
• Fill paper-lined muffin cups two-thirds full. Bake at 350° for
• 20-25 minutes or until a toothpick comes out clean. Cool for 5
• minutes before removing from pans to wire racks. Yield: about
• 1-1/2 dozen.

Tuesdays at The Table -- "Grilled Chicken With Flava'"

Quick.
Delicious.
Grilled Summer Goodness.

Try it!

Cowboy found this Chipotle Lime Grilled Chicken from epicurious and whipped up a batch a couple of weekends ago. It was super tasty and great for a second day meal. See the recipe and what I did with out leftovers after the jump.

A Mom Moment -- Baby Food Recipe That Works/ed

So I thought today that instead of giving The Sheriff some tiny cubes of cheese to munch on, we'd make some homemade mac n' cheese.  I've done it before with orzo pasta which he likes, but then remembered my favorite new baby site to peruse, and after realizing I didn't have all of the ingredients for her cheesy pasta sauce, I stumbled upon a recipe that I figured I would make, he wouldn't eat, and I would be a bit disappointed. BUT, my friends, it worked. At least today. I am 95% sure that I will try it again in a few days or tomorrow even and he won't enjoy it.  We'll see.

But for those of you looking for new ideas to impress the babies/kids/heck, yourself, let me introduce you to....

Cheesy Pasta Stars
(also called Cheesy Pasta Orzo around here, but I just bought some stars today)

Ingredients
**Let me start by saying that I don't typically measure in grams so my measurements were a bit off, and the dish ended up quite cheesy. (Hence he ate it perhaps!) But I've listed hers below
**I also used one carrot and one tomato, so I cut the butter amount as well.
**And, as you've read, used orzo instead of stars

25 g(4 oz) carrots
30g (1 oz) butter
3 medium tomatoes (ripe, skinned, de-seeded, and chopped)
50g grated Cheddar cheese
2 tbsp pasta stars cooked until soft

Directions
Cook pasta according the instructions on packet. Do drain, BUT be sure to reserve 1/2 c to 1 c pasta water.
Steam the carrots for 15-20 minutes until tender. Warm butter in a separate pan, add chopped tomatoes and saute until mushy. Remove from heat and stir in cheese until melted. This is where the pasta water came in for me. I used it to help melt the cheese in. I've also done this making regular mac for the kiddo because I haven't ventured into using milk yet.
Mash cooked carrots together with 3 tablespoons of the liquid from the bottom of the steamer and blend together with the tomato and cheese mixture. Finally stir in cooked pasta.

I don't have a pic. Sorry, Cowboy, BUT he really did love it. I gave him tastes right out of the cooled pan and he couldn't get enough!

Bites for Baby -- Cauliflower and Carrot Couscous

And some alliteration to boot!

The Sheriff is only 10 months, but it seems like the transition to "table food" is just that--a transition.
He can put things into his mouth, even tiny pieces, but I guess it's a texture thing with him because he will attempt chewing/gumming and often spit out whatever he's eating, so we try again often with me putting the partially chewed item back in his mouth or on the tray for him to grab. The second attempt is often successful.

Back to the recipe. So I tried this couscous out. He had trouble with the first bite from the spoon because it isn't as mushy/consolidated? (for lack of better terms) as baby food. I mixed it with a bit of his corn casserole (baby food of course) and he ate quite a bit. I'm guessing I can do less and less baby food and more and more couscous as we practice and soon the texture will be just fine.

Anyway, I thought it was delicious so wanted to share for the adults and petites out there looking for some good eats.