Goodbye, Cookbooks

Dear Rachael Ray Cookbooks,

I think it might be time for us to part ways.

This is a hard thing for me to confess. I credit my being able to cook on watching 30 Minute Meals as a teen and college student. Yes, Rachael’s voice was always that aggravating, but her method spoke to me: simple, fresh, quick. I’m not saying I’ve made all or even many of the recipes in these books; in fact, half of them are so full of spicy ingredients, fresh tomatoes, olives, and bleu cheese that I’m surprised I even still have you. (Let’s be honest: I would eat most of the not-spicy recipes in you, but when your husband doesn’t eat mushrooms, squash, asparagus, cream cheese, sour cream, Ranch dressing, Brussels sprouts, greens, and more … it limits the options.)

Still, No Repeats was my favorite cookbook once upon a time. A time before we had kids, when I could make Chili-Sweet Potato Hash, Black Bean and Corn Salad, Jambalaya Burgers, or Smoky Chicken Patties without any complaining and starting a riot.

I know, I know. I should just make these things and expect my kids to eat them. Is it enough to promise that I do serve them vegetables? But one can only spend an hour cooking dinner (’cause we all know 30 minutes isn’t actually going to happen, especially with a toddler hanging on your leg) just to have it rejected by two-thirds of the family so many times before one feels like she is completely losing her mind.

I blame it on the dining hall, somewhat. Even though it feels like everyone else’s kids happily eat a variety of foods there. But we eat at the dining hall for dinner at least 75% of the year, and my children are so used to being presented with ALL THE OPTIONS. Usually including French fries. Even after summers of seeing it isn’t so, they still can’t understand most kids don’t get a choice on what they eat for dinner.

I’m sorry, cookbooks. I’m sorry, Rachael. I feel like I’ve failed you. But it’s time I stopped pretending I am going to get to cook more than two or three recipes from your pages for the next 10 years. I haven’t watched the Marie Kondo series, but I have read the book, and I know you are just not sparking joy anymore. You’re sparking defeat and self-loathing. Perhaps someday we’ll be reunited.

Until then, please ignore the boxes of generic Hamburger Helper that I’m making for dinner tonight. Yes, normally I would cook this from scratch at least, but when after-school seems like a giant mess, a girl’s got to do what a girl’s got to do.

With much love,

Jessie, Former Eater of Good Things and Current PBJ Chef

Sloppy Chicken Pizza, My Way

It ain't perty, but it sure is gud!

I find that Rachael Ray recipes are hit-or-miss for me. Sometimes they are just too crazy, too spicy, too many ingredients. But I will say, I love the 365: No Repeats cookbook. It has tons of great recipes, and some of them don't even make me completely insane (or breathe fire).

This one I've cooked several times, and I think I've finally got my tweaks down. I confess that I do not garnish, because garnish = extra groceries = money. But I'm sure the suggested herbs and scallions would make this pretty. I don't think it could taste any better, though!

Her recipe calls for ground chicken, which is what I have always used in the past. Since I already had frozen chicken cutlets on hand, however, I decided to make do with those and LOVED the result. I thought the topping was less heavy and I just enjoy the taste more than the ground chicken. I think any meat could probably be substituted, though.

"Rach" calls this 4 servings, which I think is laughable! It easily feeds 6 hungry adults with a side vegetable or salad.

BBQ Sloppy Chicken Pan Pizza
Adapted from Rachael Ray 365: No Repeats

2 boxes corn muffin mix (8.5 ounces each)
2 eggs
4 T unsalted butter, melted
1 1/2 cups milk
1 cup frozen corn kernels
extra virgin olive oil for the pan

TOPPING
1 T olive oil
1 lb. chicken (I boiled frozen chicken breast cutlets and cut them into small pieces)
3 garlic cloves, chopped
1 medium yellow onion, chopped
1 small red bell pepper, diced
salt and pepper
1 T chili powder
1 1/2 tsp. ground cumin
2 tsp. hot sauce
1 T Worcestershire sauce
1 cup tomato sauce
3 T brown sugar
2 c. shredded Cheddar cheese
[optional: 3 chopped scallions and 2-3 T fresh chopped parsley or cilantro for garnish]

Preheat the oven to 400 F.

In a large bowl, mix the corn muffin mixes, eggs, milk, melted butter, and corn kernels. Drizzle a little olive oil into a very large nonstick skillet and wipe it around and up the sides with a paper towel. Pour the batter in the skillet and bake at 400 for about 20 minutes or until it is well set and brown on top.

In another skillet over medium-high heat, add 1 T olive oil, chicken, garlic, onion, and red pepper. (If the chicken is uncooked, cook it first before adding veggies.) Season with salt, pepper, cumin, chili powder, and hot sauce. Cook for about 5 minutes or until veggies are tender to your liking. Add Wocestershire sauce, tomato sauce, and brown sugar; stir and reduce heat to low. Let simmer about 10 minutes or until your cornbread is done.

Pour the chicken mixture over the cooked cornbread (leaving it in the skillet) and sprinkle with cheese. Return to oven for another 5 minutes or until cheese is all melted. Top with garnishes if you wish.

Mr. V declared this very tasty and I agree!

This post is linked to Tasty Tuesday at Balancing Beauty and Bedlam and Saturdays with Rachael Ray at Taste and Tell.