Spanish Rice Bake

When I first saw this recipe, I printed it but didn't make it for quite a while.  I knew it was something Eric would like but I had doubts about my palate enjoying it based on the ingredients.  Bottom line, if I had room, I would have gone back for a second spoonful but baby Bean is taking up too much room in his residence.

1lb ground beef
1/2 onion, finely chopped
3 cloves of garlic, finely chopped
1/2 c chopped green pepper
1 14.5oz can of fire roasted diced tomatoes
1 c water
3/4 c uncooked brown rice
1/2 c chile sauce (I used Frank's Red Hot Sweet Chili sauce)
1 tsp salt
1 tsp brown sugar
1/4 tsp Cayenne pepper (I added more to my own dish)
1/2 tsp Worcestershire sace
1/2 tsp pepper
1/2 to 3/4 c shredded cheddar (Mexican cheese blend)

Preheat oven to 350 F.  Brown the ground beef and drain off excess fat.  Transfer to a large pot over medium low heat.  Stir in onion, garlic, green pepper, diced tomatoes, water, chile sauce, salt, brown sugar, Cayenne pepper, Worcestershire sauce, and pepper.  Let this simmer (uncovered) for 30 minutes, stirring occasionally.  Transfer to a 2 1/2 quart casserole dish and press down into dish with wooden spoon.  Sprinkle top of shredded cheese.  Bake for 30 minutes until cheese is melted and bubbly.

Kickin' Chicken Chili

I should've used my smaller crock pot for this but I don't know if it's a big deal to use a bigger one than needed.  Ususally, I make chili with rice or have good bread here but we're having a rice dish at some point in this three day week so I opted for whole wheat rolls although in this case, rice may have been slightly more appropriate considering Eric asked, "Where's the rice?"  Anyway, this made 2-3 servings I would assume... I took about a ladle and a half meanwhile Eric took 3-4 and there is about what he took left over.  I would shred the chicken instead next time.

1lb boneless, skinless chicken breast, cut into 1 inch pieces
2 tsp ground cumin
1/2 tsp salt
1/2 tsp pepper
1 tbsp EVOO
10 oz of frozen sweet pepper and onion stir fry vegetables
1 1/2 c prepared salsa
1 15oz can cannellini beans, rinsed and drained
1 14.5oz can diced tomatoes with onion and garlic
1/2 tsp Cayenne pepper
1 small can of tomato juice
Sour cream and shredded cheese optional toppings

In a bowl, combine cumin, salt, and pepper.  Toss chicken in spices to gently coat.  In a large non stick skillet, heat EVOO over medium high heat.  Cook chicken in hot oil until lightly browned.  Drain off fat.  Combine chicken, frozen vegetables, salsa, drained beans, tomatoes, and Cayenne pepper.  Stir in tomato juice.  Cover and cook on low setting for 4 to 5 hours or on high setting for 2 to 2 1/2 hours.  Serve with sour cream and cheese if desired.

Banana Nut Brownies

I've been buying bananas in excess again but slightly because I have found a plethora of banana recipes I want to try.  This is called a brownie recipe but I would like to taste more chocolate than you do in this one.  Maybe a handful of semi sweet morsels would help...  Anyway, Eric said he's assuming they are healthy since they contain fruit :)

1 stick butter, melted and cooled
1 c sugar
3 tbsp baking cocoa
2 eggs, lightly beaten
1 tbsp milk
1 tsp vanilla extract
1/2 c all purpose flour
1 tsp baking powder
3 small ripe bananas, mashed
1/4 c chopped nuts
Confectioner's sugar (optional)

Preheat oven to 350 F.  In bowl combine butter, sugar, and cocoa.  Stir in eggs, milk, and vanilla.  Blend in flour and baking powder.  Stir in banana and nuts.  Pour into a greased 8x8 square pan and bake 45 minutes or until the top of brownies spring back when you touch.  Cook on a wire rack.  Dust with confectioner's sugar just before serving if desired.

Two Tone Twice Baked Potatoes

I acquired 10 lbs of Russet potatoes at some point over the past two weeks and now I have to find things to make.  I also hand a few sweet potatoes.  I have to admit I prefer sweet potato fries over twice baked potatoes with sweet potato but these were good too for some different.

1 sweet potato
1 large Russet potato or 2 small Russet potatoes
2/3 c sour cream, divided
1/3 c milk
2 tbsp chives, divided
salt, pepper to taste
3 tbsp butter, divided
3/4 c shredded Cheddar cheese divided
3 slices of cooked bacon, chopped (optional-I happened to have this so I threw it in)

Wash Russet and sweet potatoes and prick all over with a fork.  Bake at 400 F for 60-70 minutes.  Turn oven to 350 F.  Cut off top of Russet potatoes and scoop out pulp into a small bowl.  Add 1/3 c sour cream, all of milk, 1 tbsp chives, 1 tbsp butter, and 1/2 c shredded cheddar cheese.  Season with salt and pepper.  Mash together.  Cut off top of sweet potato and scoop pulp out into another small bowl.  Add remaining sour cream, chives, and cheddar cheese.  Season with salt and pepper.  In each potato shell, scoop Russet potato mixture into one half and sweet potato mixture into the other half.  (There will be additional filling, I typically put this in a small Ramekin and cook with the twice baked potatoes).  Place on baking sheet and bake 20 minutes or until heated through.

Pepperoni Chicken Roll ups

Frying the pepperoni in the pan gives the sauce a nice flavor.  Delish.

2 skinless, boneless chicken breasts (1/2lb each), pounded to 1/4 inch thick
3.5 oz of pepperoni slices (1/2 of a pillow pack of pepperoni), divided
4 tbsp shredded mozzarella cheese
1 c spaghetti sauce
1/2 tsp garlic powder
1/2 tsp Italian seasoning
salt, pepper to taste

Preheat oven to 350 F.  Season flatten chicken breasts with garlic powder, salt, pepper, and Italian seasoning.  Place 4-5 slices of pepperoni and 2 tbsp of cheese on each breast and begin to roll up, using tooth picks to secure.  Heat a medium skillet over medium high heat.  Chop remaining pepperoni and add to heated skillet.  Cook until pepperoni releases some of juices and strain pepperoni out of skillet into spaghetti sauce.  Fry chicken roll ups on each side 5 to 10 minutes until browned and transfer to a prepared baking dish.  Pour spaghetti pepperoni sauce over top and bake 30 to 40 minutes until chicken cooked through.

Banana Crumb Muffins

We've begun to overbuy on bananas lately so instead of repeatedly making banana bread, I've been on the hunt for different banana recipes.  I made Banana Cupcakes with Nutella Frosting last week.  I wonder if I'll run out of banana recipes...  Anyway, I actually preferred these cupcakes over last week's.  The nutella frosting was a little rich for me (I cannot believe I just said that!) but I guess when eat a lot of bland food, anything is too rich for you ;)

1 1/2 c all purpose flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
3 bananas, mashed
3/4 c sugar
1 egg, lightly beaten
1 tsp vanilla
5 tbsp butter, melted
1/3 c packed brown sugar
2 tbsp all purpose flour
1/4 tsp cinnamon
1 tbsp butter, softened

Preheat oven to 375 F.  Lightly grease 10 muffin cups or line with muffin papers.  In a large bowl, combine flour, baking soda, baking powder, and salt.  In another bowl, beat together bananas, egg, sugar, vanilla, and melted butter.  Stir banana mixture into flour mixture until moistened.  Spoon batter into prepared muffin cups.  Fill to top.  In a small bowl, mix brown sugar, 2 tbsp flour, and cinnamon.  Cut in 1 tbsp softened butter until it resembles a coarse cornmeal type mixture.  Sprinkle topping generously over muffin tops.  Bake for 18-20 minutes or until center of muffin comes out clean.

Bacon, Cheese and Pasta Casserole

Not something I would suggest eating if you're on a diet... especially since the cheese sauce used the bacon fat as part of its base.  Either way... bacon and cheese... how could you go wrong?

1/2 lb pasta (I used mini shells but penne or rotini or macaroni would also work)
6 slices
1/2 c panko crumbs
2 tbsp butter, melted
3-4 sprigs of parsley, chopped
1-2 tbsp EVOO
3 garlic cloves, finely chopped
1 tbsp all purpose flour
2 c heavy cream
1/2 c shredded Monterey Jack cheese
1 c shredded sharp cheddar cheese
1/2 tsp salt
1/2 tsp pepper

Preheat oven to 350 F.  Cook pasta according to ale dente directions.  Drain, rinse, and set aside when done.  Cook bacon until evenly browned.  Drain on paper towels.  Reserve bacon drippings.  Crumble bacon into a bowl with panko, butter, and chopped parsley.  Set aside.

Heat EVOO in a medium saucepan over medium heat.  Stir in garlic and cook 5 minutes.  Stir in bacon drippings and flour.  Cook and stir for 1 minutes.  Whisk in heavy cream.  Continue to cook and stir until reduced by 1/3.  Add cheeses, stirring until all cheeses have melted.  Season with salt and pepper.  Stir in pasta.  Transfer to a greased 8x8 square pan or 2 quart baking dish.  Stir in half of the bacon panko mixture.  Top with remaining bacon panko mixture.  Bake for 25 minutes until top is browned and sauce bubbly.