Many of our attempts fail, unfortunately. But sometimes we come across a recipe that turns into something completely different, which is OKAY because it then becomes something else… Something new… Something we were not expecting, but enjoyed nonetheless.

We started off to make quesadillas using a recipe for Tortillas from the May 2010 Food Network Magazine. And to say we started off — we did everything that the recipe called for… We even tried to flatten our tortillas with a coffee can , which they recommended should you not have a tortilla press… we ended up finally using one of Will’s plastic plates instead… Note to self – get a tortilla press.

But that wasn’t the only hitch. When we started cooking, the tortillas became stiff – like little pie crusts — not soft at all. We were, however, half way through combining the filling for the quesadillas from a leftover Chicken Fajitas, so we continued on to make these fun little chicken sandwiches…

Here is the link for the Tortillas — please note, again, that ours turned out like crusts.

And the NOSH – Did Will eat it? He actually really liked the mini corn pie crusts and he liked the vegan cheese, but once everything was all put together he lost interest and cared more about cleaning up and riding his bike. Maybe it was the time it took to make the tortillas? Regardless, the rest of us ate them and agreed that we had created something yummy!

This meal was made for a party of 2 1/2 — the 1/2 being 2 — so needless to say there were a few leftovers. Use your best assessment with your own tastes and dinner guests for quantities.

Small Red Potatoes or other small variety
Olive Oil – 1 Tablespoon
Sea or Kosher Salt – 1 Tablespoon
Ground Black Pepper – 1 Teaspoon

Chicken breasts – package of 2 thinly sliced and cut to size
Panko – 1 Cup
Gomasio – 1 Cup
Olive Oil – 1 Tablespoon

You will need: Measuring tools; 2 Baking dishes; Colander; Knife for cutting – watch little fingers!; Bowl for dry mixture

Starting with the potatoes, scrub each spud in water and then add to a pot for boiling. Add just enough water to cover and then boil until soft (approx. 15 minutes), drain into your colander and then oil a baking dish. After cooling a bit, use your hands and roll the potatoes until coated with the oil and sprinkle the Salt on top – roll again to coat and then repeat with the Black Pepper. Set the baking dish aside and preheat your oven to 425 degrees.

While your son or daughter brushes the 2nd baking dish with oil, start to mix the Gomasio and Panko in a bowl. Gomasio is a yummy low-sodium, but surprisingly salty tasting, condiment of roasted, whole, tan organic sesame seed and Eden sea salt — you can find it in most health food stores with the Asian foods. After you’ve hand fun mixing — cut up your chicken into pieces — each piece being approx. 1/2″ thick — length, width, shape – that’s up to you!

Take each piece of chicken and coat it with the dried mixture — trust me, it will stick to the chicken. Add to the baking dish. If your oven is big enough, you can probably fit both dishes in at the same time… Baking for 25 minutes, cool and serve. There is nothing boring about this chicken and potato combo… AND it’s good for you. How’s that?

And the NOSH – Did Will eat it? Chicken, yes. Potato, no. We can’t win them all — but we can get half way there.

CHICKEN-  2 1lb packages boneless tenders (or 1 2lb package)
CANOLA OIL – 1 Tablespoon
RED BELL PEPPER – 1 Chopped
MEDIUM SWEET ONION – 1 Chopped
SALT – 1 Teaspoon
GARLIC SALT – 1 Teaspoon
BLACK PEPPER – 2 Teaspoons
CHILI POWDER – 2 Teaspoons
ORANGE JUICE – 1 1/2 Cups
RIPE AVOCADO – 1 Shelled & Smashed
MEDIUM ROMA TOMATOES (or the best you can find depending on season) – 2 Diced
DAIRY & EGG FREE TORTILLAS – 1 package

If you want to spice this up, serve a nice Salsa on the side (we just wanted to say “salsa”)

You will need: Measuring tools; Skillet; Large Spatula; Brush for Oil; Cutting board; Knife for chopping – keep away from little hands; Spoon for smashing

Start by making your chicken work space away from your child — keep them busy playing with the veggies or brushing oil in the skillet. Rinse off the chicken tenders and chop them into small bits. Set the chicken aside, clean your tools and cutting board and chop the Red Pepper and Sweet Onion and set aside. Start to cook your chicken in the oiled skillet over medium heat.

Once the chicken is no longer pink, mix in the Red Pepper and Onion and let it cook until the onion starts to wilt. Add in the Salt, Garlic Salt, Black Pepper and Chili Powder and stir until covered. Pour in the Orange Juice and turn the heat to simmer. The chicken should just be covered by the juice. Stirring frequently, simmer until the liquid reduces to a sauce that just sits on the dish. Smash your Avocado and heat your Tortilla according to the package directions. Once ready, slather the Avocado onto the Tortilla, add Chicken mixture and Diced Tomatoes…. Yum. Have napkins on hand.

And the NOSH – Did Will eat it? Well – he bit into the Avocado before I cut it and that kind of led him astray…But he’s always liked the sweetness of Red Bells. He did sample the chicken after cooking, said “Yum” but then requested Dino Chicken instead. We ate it and although we loved it – both commented several hours later that we were still full.

For the Pasta:
BOILING WATER
KOSHER SALT – 1 Tablespoon
OLIVE OIL – 1 Tablespoon
SPINACH – 3 Generous Cups

For the Chicken:
THINLY SLICED BREAST FILLETS – 4
PANKO – 1/2 CUP
OLIVE OIL – 1 Tablespoon

For the Sauce:
GARLIC CLOVES – 3 Pressed
OLIVE OIL – 1/3 Cup
SOY MARGARINE – 2 Tablespoons
VEGETABLE STOCK – 1/4 Cup
LEMON JUICE – 1/2 Cup

You will need: Measuring tools; Paper Towels; Skillet; Deep pot; Large Spoon; Fork; Brush for Oil; Knife for cutting – keep away from little hands; Garlic Press; Lemon Press (not totally necessary); Colander; Salad Spinner

Start by making your chicken work space away from your child — keep them busy playing with Panko or brushing oil in the skillet. Rinse off the chicken fillets and cover them with panko — add to your oiled skillet and cook through until golden brown on both sides. Remove the chicken and place on a paper-toweled plate. Keep all the crunchy panko bits in the skillet and move onto your sauce.

Melt the Soy Margarine and add the Oil to the same skillet to saute the Garlic. Once done, add in the rest of the sauce ingredients and simmer. Meanwhile, get moving on the Pasta by boiling the water. We used Brown Rice Linguine for our meal — but any kind of pasta will work. I had an Orzo joke to add in here, but it’s totally gone now. Anyhow, while the water is boiling and the sauce is simmering, cut up the cooked chicken into strips and add it into the sauce and clean your Spinach. PLEASE NOTE that if your child is playing in or around the lemon juice — mind that they do not rub their eyes until you have wiped off their hands.

Once your pasta is cooked and drained put it back into the pot, add in the spinach and cover. The remaining heat from the pasta will start to wilt the leaves. Let this sit for a few minutes and then pour in your sauce with the chicken and stir. Serve it up hot!

And the NOSH – Did Will eat it? Well – not entirely. He ate the Linguine without the sauce and preferred to have his Dino Chicken instead. We, however, ate it and thoroughly enjoyed!