Ratatouille, Disney Style

Who doesn't love a little Disney magic in their life?  I sure do!  So when we watched Disney Pixar's "Ratatouille" and Annalyn asked if she could eat ratatouille, I was happy to oblige.  Especially since we have an abundance of summer squash and zucchini in the garden right now.  Unlike the traditional method of chopping the vegetables and serving more like a stew, I made it "Disney style" like in the movie with thinly sliced, beautifully presented veggies.   Here's how this Disney Mama made it:

Ratatouille, Disney Style

Ingredients:
- 1 each (preferably long and skinny, very thinly sliced):  yellow squash, zucchini, eggplant, red bell pepper
- 1 1/2 c. tomato sauce
- 3 T. olive oil, divided
- 1/2 medium onion, minced
- 2 T. minced garlic
- 2 t. balsamic vinegar
- 1 t. fresh thyme
- s/p to taste
- parchment paper

2 Minute Apple Crisp

Is anyone else loving this fall(ish) weather?  I sure am!  (Even if it's going to be near 90 next week...) I couldn't resist making something reminiscent of fall food, but since we've been trying hard to eat healthy, I didn't want to completely splurge on something like pie.  So I opted for this super easy apple crisp-type snack (for under 200 calories!).  All you need is an apple, a little cinnamon, and a handful of granola (I used pre-made this time, but I think it'd be extra yummy with this homemade granola with dried cherries/cranberries).  Here's how Mama makes it:

2 Minute Apple Crisp

Ingredients: (per 1 serving)

- 1 Apple, sliced

- 2-3 T. Water

- 1/4 t. Cinnamon

- 1/4 c. Granola

Optional - feel like splurging? Top with a scoop of ice cream! Feel like splurging big time? Top the ice cream with caramel syrup. 

Grilled Turkey Burgers with Avocado

Another low-sodium recipe in my little mini-series of DASH-friendly dishes:  grilled turkey burgers with avocado.  Again, I utilized the salt-free seasoning to add flavor without sodium to our meat.  I decided to top with some avocado slices in place of traditional burger condiments that are higher in sodium (and I'm just obsessed with adding avocado to everything these days).  If you decide to opt for ketchup, look for low-sodium and low-sugar varieties to keep with the heart healthy diet plan.  Here's how Mama makes it:

Grilled Turkey Burgers with Avocado

Ingredients:  makes three 1/3 lb. burgers, 9 WW pts each
- 1 lb. ground turkey
- 1/3 c. chopped onion
- 1 1/2 t. salt-free seasoning blend**
- 3 reduced-fat buns
- 1 avocado, sliced or mashed

**salt-free seasoning blend
- 2 T. black pepper
- 1 T. cayenne pepper (feel free to use less or leave it out if you want a milder version
- 1 T. paprika
- 1 T. onion powder
- 1 T. garlic powder
- 1 T. parsley
Mix together, store in a spice jar, use in place of salt on your favorite foods!

Baked Cilantro Lime Chicken

Every now and then, I get an excuse to combine my passion (cooking) with my profession (pharmacist).  This summer, I got the opportunity to help my summer intern with a project relating to the DASH diet (dietary approaches to stop hypertension), a low-sodium/low-saturated fat diet aimed at helping people lower their blood pressure by making changes to their eating habits.  As a part of her project, she and a partner made and handed out a salt-free seasoning blend designed to be used in place of salt.  They encouraged patients to replace their salt shaker with this seasoning blend, in the hopes that they could cut some salt out of their diet, while still eating flavorful foods.  Before her final presentation coming up, I offered to design a couple recipes using the salt-free seasoning blend that she could distribute along with it.  The first in this series, this baked cilantro lime chicken is the perfect compliment to the DASH eating plan.  Here's how Mama makes it:

Baked Cilantro Lime Chicken

Ingredients:
- 2/3 c. nonfat plain Greek yogurt
- juice of 1 lime
- 1-2 T. salt-free seasoning blend **
- 2 T. fresh cilantro
- 1 lb. boneless, skinless chicken breast, cut into halves (about 4 oz. each)
- 4 to 6 sheets of  foil
makes 4 servings, 4 WW pts each

**salt-free seasoning blend
- 2 T. black pepper
- 1 T. cayenne pepper (feel free to use less or leave it out if you want a milder version)
- 1 T. paprika
- 1 T. onion powder
- 1 T. garlic powder
- 1 T. parsley
Mix together, store in a spice jar, use in place of salt on your favorite foods!



Directions:

1.  Preheat oven to 350 degrees.  In a small bowl, combine yogurt, lime juice, spice blend, and cilantro.  Whisk until smooth.

2.  Place 4 oz. chicken on each piece of foil.  Coat both sides with yogurt sauce.  Gather foil loosely around chicken and fold over to seal.

3.  Place foil packets on a baking sheet; bake at 350 degrees for 25-30 minutes.

4.  Using oven mitts, open foil (carefully, there will be steam).

5.  Broil chicken on foil until lightly browned and cooked through, about 7-10 minutes more.

printable recipe

Simple Angelfood Trifle with Fresh Berries

With the help of store-bought angelfood cake, this simple trifle comes together quickly and easily.  I love it for holidays, last-minute dinner parties, and weeknight treats.  No special equipment needed - I've even made this at work before!  You can mix it all together, or layer it like a traditional trifle.  Either way, it's an instant crowd-pleaser, and with all the beautiful berry blues and reds, it makes a perfect 4th of July dessert.  Here's how Mama makes it:

Simple Angelfood Trifle with Fresh Berries

Ingredients:

- 1 angelfood cake

- 1 big box instant vanilla pudding mix

- 3 c. milk

- 8 oz. whipped cream

- 1 pint strawberries, halved and stems removed

- 1 c. blueberries, rinsed

- 1 c. blackberries, rinsed

Cucumber Dill Triscuits

This is one of my favorite summer recipes.  I love to make it for showers, afternoon snacks, and parties.  It's especially great this time of year because you can actually find FRESH dill (in this case, in my garden!).  Here's how Mama makes it:

Cucumber Dill Triscuits

Ingredients:

- 1 block low fat cream cheese, softened

- 1 (5 oz) nonfat Greek yogurt

- 1 T. Dill weed

- 2 large cucumbers, sliced

- 1 box of Triscuits, dill flavored preferably

- fresh dill for garnish 

Chunky Monkey Quinoa Bars

These protein-packed bars are named after my favorite Ben & Jerry's ice cream.  Like their namesake, they have banana, chocolate and walnuts.  Unlike their namesake, they are low in fat and added sugar.  I love the texture of all the different nuts, seeds, and grains.  I'm a texture junky in the healthiest of ways.  On the other hand, I really really really like the touch of chocolate, too.  So do my kids.  They think it's dessert.  Anyway, here's how I made these delectable grab and go bars:

Chunky Monkey Quinoa Bars

Ingredients: (makes one 9x13" pan, 8 servings = 9 WW pts each or 10 servings = 7 WW pts each)

- 2 c. cooked quinoa (about 1/2 c. uncooked)
- 2 mashed bananas
- 2/3 c. unsweetened applesauce
- 2 eggs
- 1 t. vanilla
- 1/2 c. brown sugar, unpacked
- 1 t. baking soda
- 2 T. chia seeds
- 2 T. flax seeds
- 1 c. whole wheat flour
- 2 c. rolled oats
- 1/2 t. cinnamon
- 1/4 c. mini chocolate chips
- 1/2 c. chopped walnuts
- 1-2 T. wheat bran, optional

Directions:

1.  Cook quinoa according to package directions (place 1/2 c. quinoa in 2 c. water, bring to boil, then reduce heat, cover and simmer for 15 minutes.).  Preheat oven to 375 degrees.

2.  In a large bowl, combine quinoa and wet ingredients.

3.  Add dry ingredients, except wheat bran, and stir until just combined.  Transfer to a greased 9x13" pan.

4.  Sprinkle wheat bran over the top of the bars and bake at 375 for 20-25 minutes until golden brown.  Allow to cool, then slice into desired number of servings.  I like to place each bar into a ziplock bag, then toss in the fridge for an easy grab and go breakfast.

printable recipe

Enchilada Pie

Here's the latest recipe in my endless stream of enchilada-esque dishes.  I'm a bit obsessed with them, if you haven't figured that out.  But, I'm also very aware of the fact that though delicious, they aren't always so healthy, so here's another attempt at making them a little healthier (makes 6 servings, 7 WW points each). Here's how Mama makes it:

Enchilada Pie

Ingredients:
- 2 whole wheat tortillas
- 1 can fat free refried beans
- 1 c. + 2 T. shredded reduced fat Mexican-style cheese
- 1 c. cooked brown rice
- 1 c. yellow corn, drained
- 1 can pinto beans, rinsed and drained
- 4 oz. can chopped green chili peppers
- 2 scallions, white and green parts, chopped
- 3/4 c. fat free sour cream
- 1/2 t. chili powder
- 1/4 t. cumin
- 1/2 t. salt
- 1/4 t. black pepper
- 1 c. canned red enchilada sauce

Sweet Potatoes with Salsa

This dish is so simple, I can hardly call it a recipe.  But boy, is it yummy!  I've been making this at work for awhile now and FINALLY talked Michael into trying it (by adding some leftover ground beef to his).  He's now a believer, too.  I don't know why, but sweet potatoes (baked or microwaved) and covered in salsa is an amazing combination.  I like to bake several potatoes at a time and keep them in the fridge to take to work for lunches.  I usually wait to assemble it right before eating because I like the potato warm and the salsa cold.  Maybe I'm just weird though, so do what feels right to ya.  Here's how this working mama makes it:

Sweet Potatoes with Salsa

Ingredients: (makes 4 servings)

- 4 medium sweet potatoes

- 1 jar sweet corn or corn and black bean salsa

- 1/4-1/2 c. shredded cheese

- 1 c. ground beef, optional

(Michael's version)

Directions:

1.  Preheat oven to 450 degrees F.  Line a baking sheet with foil.  Wash sweet potatoes, poke with a fork several times, then place on baking sheet and cook for 30 minutes. 

2.  Flip potatoes, cook for 30 minutes longer.  Allow potatoes to cool slightly if eating right away, or completely if refrigerating for later.

3.  When ready to eat, cut warm potato in half, mash slightly, and cover with cold or room temperature salsa.  Sprinkle with warm ground beef (if using) and shredded cheese.

printable recipe

Slow Cooker Cilantro Ranch Fajitas

I decided that I had to sneak in one more recipe in my kitchen before moving day.  We've had too many good meals there not to.  Obviously, I had very little left in my kitchen to work with, but with a slow cooker, tiny cutting board, and a knife, I was able to make up a batch of fajitas before work today.  I went through the fridge and the few pantry items left and created this Working Mama Meal.  Here's how Mama makes it (for the last time in our first house):

Slow Cooker Cilantro Ranch Fajitas

Ingredients:
- 1 pkg chicken breasts (1.5-2lbs), sliced
- 2 green bell peppers, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 large (or 2 small) onions, thinly sliced
- 2 T. cilantro paste (or about 1/3 c. fresh)
- 2 T. minced garlic
- 1 pkg fajita seasoning
- 1 pkg ranch seasoning
- juice of 1 lime
- 1 c. chicken stock (start with about 3/4 c. and add more as needed)
serving suggestions:  tortillas, sour cream (or nonfat greek yogurt), hot sauce, fresh cilantro, jalapenos

Directions:

1.  Slice the vegetables and chicken into thin slices, place in a lined slow cooker.

2.  Add remaining ingredients and stir gently to combine.  Cook on low for 6-8 hours, or high for 4 hours.  Serve with tortillas and desired toppings.

Printable recipe: https://sites.google.com/site/makingmamaskitchen/slow-cooker-cilantro-ranch-fajitas

I decided to just type this up on my phone and post it before it's even done cooking.  Emma woke me up early so I had plenty of extra time this morning.  I doubt I'll actually remember to take a photo of the finished fajitas, or have anything but a paper plate to stage it on anyway.  See reasoning below :)

See ya'll soon in Mama's NEW kitchen! (as soon as it's no longer John Deere Green colored...)

Making Our Own Baby Food, Part Two!

As crazy as it seems, the time has come for our little Squishy to start trying some solid foods. Although the general recommendation is for baby to have breastmilk/formula exclusively for the first 6 months, it is considered "acceptible" to start purees between 4 and 6 months, as long as it doesn't take away from baby's liquid diet. Just like anything else, it's a personal decision that you should base solely on the individual child and when you feel they are ready.  For my girls, this time has come around 4-5 months. This time I'm writing all this down so I don't have to look it all up again the next time. (Here's my first post on homemade baby food from when Annalyn first started solid foods.)

Emma's first sweet potatoes...

Anna's first sweet potatoes

The way I see it, we are simply introducing foods, to get them used to it before it becomes a significant part of their diet.  In the beginning, I usually offer them about a tablespoon or so once a day.  After 4-5 days, we try a different food.  After we've introduced several foods (always waiting 4 days between new ones in order to rule out any food allergies), I start making combination dishes.  And then the real fun begins!

Unlike the typical rice cereal that our generation was always given at first, I like to start with something more fun.  Something with, well, FLAVOR! While it's absolutely fine to start with a rice or oatmeal cereal, I like to start with things like bananas, avocadoes, and sweet potatoes, then add in the single grain cereals (I actually don't make my own baby cereal - I like this brand). Maybe I'm just strange like that, but I want my girls' first food experience to have more flavor and texture than bland cereal. Perhaps that's also why my 2.5 year old loves curry, requests tiramisu by name, asks for hot sauce on her tacos, and will tell you her favorite type of olive is a kalamata. We are flavor junkies in our family and I suspect nothing less from our kiddos.

I especially like to start with bananas and avocadoes because they don't have to be cooked.  Simply mash with a fork, add a little water/breastmilk/formula to thin, and you're done! It doesn't get much easier than that, my friends. Unless I have a use for avocado that day, I usually slice it up and freeze it right away.  This seems to be the best way I've found to keep it from browning. Check out my method for freezing avocado and the handy dandy little tool I love. As for bananas, it's usually best to keep in the peel and cover the end with plastic wrap. Or just share with big sis!

Now on to the cooking part! As I've said before, you can do without a lot of baby gear/gadgets, but they sure make life easier! With Annalyn, I bought this baby food maker that steams and purees with the touch of a button. You just check it for desired consistency, add liquid if needed, and pour into ice cube trays to freeze. The next day, toss the cubes into a labeled and dated bag for easy freezer storage. Easy peasy! (Well, I'm officially using mom language. Can you tell I spend most of my time talking to a preschooler and a baby?) 


Sadly, I didn't get it dry enough after the last time I used it, because when I dug it out it had a mix of hard water buildup and what looked like mold (?) on in the inside of the water compartment.  <sigh>  Now, I'm trying to decide if I want to buy another and if so, the same model.  I whipped up a batch of sweet potato puree using the microwave and Magic Bullet, and while not hard, it just wasn't as simple as the one touch steam/blend.  This week, I made apples, pears, and butternut squash in the oven and again, used the Bullet to blend them, but I'm still torn.  Any suggestions? Any gadgets/baby food makers I simply can't live without? Here are a few of my other favorite gadgets for making baby food (and food in general):
1. Avocado slicer - saved me from cutting myself for the umpteenth time trying to get the pit out of the avocado.  Plus it makes the most beautiful, evenly spaces slices.  I just love it.
2. Melon baller - works great for balling melons, but also for coring fruit like apples and pears.
3. Small cutting boards - So great for small jobs when you don't want to get out and wash the big cutting board.  I have probably 3-4 of these so that one's always ready to go.
4. Ice cube trays with lids - these are an absolutely must for me. I have 4 that I rotate between. Once frozen, I pop the cubes out into labeled freezer bags.

5. Reusable pouches/smoothie cups - I promise I'll do a summary post about our experience with all the different types of reusable pouches as Emma gets to that stage. We've tried several, but I'm sure there are even some newer ones out there. (Anna's favorite was the Sucup. She still uses it for smoothies!)

Here's my general plan for introducing first foods to a 4-6 month old baby (waiting 4 days after each new addition before adding another food.  This helps rule out food allergies if baby were to have a reaction to something):

foods:  bananas, avocadoes, baby rice/oatmeal cereal, sweet potatoes, butternut squash, apples, pears.  Start by offering single foods until each has been introduced, then you can start giving combinations using foods she's already eaten.

timing:  start with giving a small amount at lunchtime (Emma usually naps from 10:30ish-12).  She really likes to eat when we eat and it's helped her figure out what to do with this crazy spoon thing we keep putting in her mouth.  As she's gotten the hang of it, we sometimes also give her a small amount while the rest of the family's eating dinner (we always push her highchair up to the table and give her teething toys so she's at least included).

how much:  In the beginning, offer about a tablespoon.  Gradually increase to a whole cube (1 oz, about 2 T.).  As baby gets bigger/older and starts eating more, can mix 2-3 cubes for each meal.

I don't know why, but this is one of my absolute favorite baby stages.  Maybe because I love food and I love sharing that with my girls. It's so much fun to see her face each time she tries something new, and watch as she acquires a taste for it over the next couple days. I'll be sure to update our progress, but for now, we are still introducing first foods in addition to breastfeeding. And it seems to be working for her - just look at those rolls!

Slow Cooker Easy Enchilada Casserole

Here's a recipe so simple that I made it at work! I was midway through my 13 hour shift, when the craving for Mexican food hit me. Since I can't actually leave the pharmacy when I'm here, but have a whole grocery store at my disposal, I decided to improvise.  The result was filling, delicious, and provided lots of leftovers for the family to eat the next day. Here's how this working Mama makes it:

Slow Cooker Easy Enchilada Casserole

Ingredients:
- 1 can Rotel (I found this awesome Mexican style one with lime and cilantro)
- 1 can red enchilada sauce
- 1 c. chicken stock
- 1 can corn, drained
- 1 can black beans, drained and rinsed
- 1 c. brown rice**
**I intended to use just brown rice, but ended up finding this quinoa & brown rice blend. It was delicious and I'd totally use it again (especially since I didn't want to deal with an open bag of brown rice at work).
***You could easily add some chicken thighs to this recipe and shred with a fork.

Directions:

1.  Place all ingredients in a lined/greased slow cooker, stir to mix, cook on low for 5-6 hours, or high for 3 hours.

2.  Give it a good stir and serve warm (Michael and Annalyn added shredded cheese to it when they ate it leftover).  Would also make a great base for grilled chicken. (sorry, didn't get a picture of the final product - I also don't get actual breaks, so I usually end up eating on the run at work)

printable recipe

Pumpkin Spice Quinoa Bars

This is my version of Michael's cousin, Elizabeth's (http://fitlifewithe.com), coconut quinoa bars (here's the link: http://fitlifewithe.com/?s=Quinoa). These amazing breakfast bars are packed with protein, whole grains, and flavor. After trying her coconut version, I decided to make a fall-inspired pumpkin bar. Even my skeptic of a husband agrees that these bars satisfy the carb cravings, while filling you up so you don't devour the whole pan (which is what usually happens when I bake!).

What I especially love about this recipe (aside from the awesome texture, which I am a huge fan of) is the variety and ability to make it your own. By mixing up the fruit/nuts/etc. you can make a ton of different bars so you don't get it a rut of eating the same thing every morning. Elizabeth suggests cutting them into bars once they're cooled and storing in individual servings in the fridge (like in ziplock bags). This is so great for us right now - between washing pump supplies, making sure bottles/lunches are ready, and trying to get out the door, we have zero extra time to prepare healthy breakfasts. I love that we can have something homemade and nutritious handy to just grab and go. I originally cut them into 8 servings, but I honestly can only eat half at a time (so I save the rest as an afternoon snack while I'm pumping). Here's now Mama makes it:

Pumpkin Spice Quinoa Bars

Ingredients:

Dry:

- 1 c. Whole wheat flour

- 1 t. Pumpkin pie spice

- 1 t. Baking soda

- 2 c. Oats

- 2/3 c. Chopped nuts (I used half almonds, half pecans)

- 2 T. each, Chia and flax seeds

- 1/3 c. each raisins (or craisins) and dried cherries

- 1/2 c. mini chocolate chips

Wet:

- 1 c. pureed pumpkin

- 2 c. Cooked quinoa

- 2 eggs

- 2/3 c. Applesauce (or a couple mashed bananas)

- 1/2 c. Honey

- 1 t. vanilla

Optional:

- 1-2 T. Wheat bran to sprinkle on top (told you I'm a texture junkie)

Directions:

1.  Make quinoa according to package directions.  (1 c. Uncooked makes about 4 c. Cooked, so I made this ahead and stored in the fridge).  Preheat oven to 375 degrees.

2. In a large bowl, mix quinoa with remaining wet ingredients. 

3. Add dry ingredients (except wheat bran), and stir until just combined. Since I'm often short on time, I've been mixing the dry ingredients into gallon ziplock bags so they're ready to go when I have time to bake. Saves a lot of time measuring/digging out ingredients while trying to keep Peanut from eating the flour/oats/chocolate chips...

4. Grease a 9 x 13" pan with cooking spray, then pour batter into the pan. Use the back of a spoon to press evenly into the pan. Sprinkle with wheat bran, if desired.

5. Bake in preheated 375 oven for 20-25 min, until set and lightly browned. Allow to cool then slice into bars and package into individual servings for easy on-the-go breakfasts or snacks. 

we had to try one while they were warm (and it was so good!),

but we usually just eat them straight from the fridge cold

breakfast for a week!

printable recipe

Lentil Stew with Sweet Potatoes and Quinoa

And my sweet potato obsession continues with these hearty fall-inspired stew.  Packed with protein and great fall flavors, this stew is sure to warm you up on all these wonderful fall days ahead of us. Here's how Mama makes it:

Lentil stew with sweet potatoes and quinoa

Ingredients:

- 5-6 c. vegetable stock

- 3 medium sweet potatoes, peeled and diced

- 1 1/2 c. Lentils, rinsed

- 4 medium carrots, chopped

- 1/2 c. Quinoa, rinsed

- 1 onion, diced

- 4 cloves minced garlic

- 2 t. Garam masala (see my recipe here is you can't find this in your spice aisle)

- 1 t. Curry powder

- 1/2 t. Cinnamon

- 1/2 t. Ginger, ground

- 1/4 to 1/2 t. Cayenne pepper

- 1/2 T. Salt

- 1 T. Sugar

Optional add-ins:  fresh cilantro, chopped baby spinach (either or both would be good, I just didn't have any at the time)

Directions:

1. Place all ingredients in a slow cooker on low for 5-6 hours until lentils and sweet potatoes are tender.  Add salt at the end as needed. 

printable recipe

Slow Cooker Sweet Potato Chili

Have you ever had chili with sweet potatoes in it?  Yea, me neither, but I couldn't help but try it! So without further ado, here's the recipe for the yummy, belly-warming, fill your house with the best smells ever, sweet potato chili. The recipe I originally used was from Taste of Home, but I'm going to include my changes for this post.  Although we really enjoyed it, Michael and I both agreed that it'd be better with beef or simply as a vegetarian chili.  For some reason, the combination of chicken and sweet potato just didn't do it for us. But, that is how the original recipe was written, so make it however you prefer.  Either way, it's the perfect Fall soup. Here's how Mama suggests making it:

Slow Cooker Sweet Potato Chili

Ingredients:
- 3-4 large sweet potatoes, peeled and diced
- 2 cans black beans, drained and rinsed
**protein of your choice:  1 lb chicken thighs (cubed), 1 lb ground beef (browned), or a 3rd can of beans
- 3 c. chicken stock
- 1 jar salsa (24 oz.)
- 1 can diced tomatoes (15 oz.)
- 1 can corn, drained
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 2 T. chili powder
- 1 t. ground coriander
- 1/2-1 t. ground cinnamon (I like a lot!)
serving suggestions:  plain greek yogurt, shredded cheddar cheese, corn chips

Directions:
1.  In a greased and/or lined slow cooker, combine all ingredients.  Cook on low for 5-6 hours, until chicken and sweet potatoes are tender.  Serve with cheese, yogurt (or sour cream), and chips.

 

 

printable recipe

Spicy Smoked Beer Can Chicken with Mexican Street Corn

So I obviously haven't had the most time to devote to the cooking part of my blog lately.  Ok, so I haven't had ANY time to devote to it.  Honestly, I've barely found the time and energy to cook at all, let alone come up with new and exciting dishes to share.  It's definitely been a group effort around here.  But this smoked chicken was too awesome not to share.  And it went so well with this Mexican street corn recipe.  Very yummy, very summery.  Perfect mid-July meal!  (Plus Peanut loved helping me prepare the corn!) Here's how Mama (with Michael's smoking expertise) makes it:

Spicy smoked beer can chicken

Ingredients:

- 3.5 lb chicken

- 1 can cola or beer (we used cola this time)

Spice rub (recipe from allrecipes.com, makes more than you'll need for this recipe)

- 3/4 t. Allspice

- 1.5 T. Salt

- 1 heaping T. Garlic powder

- 1 T. Sugar

- 1/2 t. Chipotle chili powder (can use regular chili powder)

- 1/4 t. Cloves

- 1/4 t. Dried thyme leaves

- 1.5 t. Black pepper

- 2 t. Cayenne pepper

- 1/2 t. Ground cinnamon

Directions:

1.  Rinse chicken and pat dry. 

2.  In a small bowl, combine spices.  Rub spice mixture on outside of chicken. 

3.  Place chicken on top of open cola can, then place in smoker.  Cook at 225 degrees for 5 hours.  

For the Mexican street corn:

- 4 ears corn

- 3 T. Lite mayo

- 3 T. Nonfat Greek yogurt

- 2 t. Chili powder

- 1/4 t. Cayenne 

- 3/4 c. Grated Parmesan cheese

- 1 lime, quartered

Directions:

1.  Find adorable little helper to help shuck the corn.

2.  Rinse corn, then soak in water and 1 T. Salt for ten minutes.  Preheat grill to medium-high heat.

3.  Grill corn for 8-12 minutes, turning ocassionally, until slightly charred and tender.  

4.  Meanwhile, mix mayo, yogurt, and spices.  When corn is done, spread over each ear, then sprinkle with Parmesan.  Serve with line wedges.

 

printable recipe

Enjoy by eating as fast as possible since we may have the only baby ever who isn't even content in a baby swing for more than 10-15 minutes.  Especially if she knows I'm eating.  But she sure is sweet...