This is part 1 of Rachael Ray double duty meal. This recipe is nice and spicy, and I loved every bite! I will say it calls for a 1/4 teaspoon of cloves, which I did not have, and I did not use. Take a guess at how much a small container of ground cloves cost. Go ahead…..I bet you weren’t thinking about $9.00; sorry but I do not pay $9.00 for 1/4 teaspoon, I just couldn’t do it. That is 2 Starbucks drinks, my guilty pleasure! All in all, I still loved this recipe and I’m looking forward to stuffing a pepper with it in a few days!

Recipe: Spanish Style Beef and Rice

Spanish Style Beef and Rice

Cookbook: 30 Minute Meals 2

Total Time: 20 minutes

Notes: I obviously didn’t make quit as much as this recipe called for, since I knew there wasn’t a chance the baby would eat it, and I didn’t need that much, so I made about 1/2. I also boiled my rice in a bag in beef broth and water mixed. It’s what I had. Obviously I did not include the cloves.

Sorry this post is a little late; I’m running behind today. I made a taste of this Rachael Ray recipe, it wasn’t bad. I would say these aren’t my favorite chicken fingers I’ve made. I would have never made them had the husband been home. He hates pecans, he had a bad one when he was little, ruined them for him for life. These best thing is the smell when these are cooking, the orange zest is so fragrant!

Recipe: Pecan Encrusted Chicken Fingers (coming soon!)

Pecan Encrusted Chicken Fingers

Cookbook: 30 Minute Meals 2

Total Time: 30 minutes

Notes: I bakes these at 450 degrees until they were done. I just didn’t want to fry them up, so I sprayed them with a little cooking spray and threw them in the oven. They are always better fried, but not better for you!