Com’n listen to a story ’bout a man named……Kenny…….oh wait, wrong show!
Chicken Kenny is a story linked to the Cosby Show……so, lets start the story…..
Tim, as I have mentioned before is an identical twin, and when he and Tom were small ,they had an Uncle who could not tell them apart so, he called them both “Bud”……… a nickname that has stuck for both of them to this day.
Tim worked at Moonlight Bay Marina when Cosby Show was very popular. Now, if you have seen the Cosby Show, you know that the character of Rudy had a little friend who she called “Bud”.
When you first meet “Bud”, Rudy brings him home to meet the family. Bud, has a heart to heart with Mr. Huxtable, who discovers that Bud’s name is really Kenny. Rudy continued to call him Bud to which he would reply……my names not Bud its Kenny!
In a way, this is one of those you had to be there stories, but one of our friends Carol started calling Tim Kenny instead of Bud. The phrase……my names not Bud its Kenny was heard frequently.
During this time Tim made a mustard dipping sauce at the Marina, and it became………wait for it…………Kenny Mustard.
I have hear this story many times, but until the other day Tim had never made me Kenny Mustard. My recipe, for what is now going to know as Chicken Kenny starts with the Kenny Mustard. I used it as the binder for the crust for my Chicken Kenny.
I wanted to try and cut the calories in a chicken strip recipe by baking and not frying. I wanted it to have a crunchy crust……..pretzels…….they go with mustard………Kenny Mustard………Chicken Kenny!!!
It was super easy too……..just coat the chicken strips with the mustard and roll in crushed pretzels and bake. Easy peasy and they turned out AWESOME…………
Add them to your next Sunday football snack list, or make them for dinner. Kids will love them too!
This is a special recipe for Melissa at Grubsteakers. Tim cleans the beer lines at Grubsteakers in Rochelle and Melissa is a waitress there, so he sees her every two weeks. She always has a cup of coffee for Tim and is a friend of What the “Forks” for Dinner? So when she requested a meatless stuffed pepper we were happy to oblige.
I wanted to do something a little less traditional so, opted for a Mexican flavor since Tim and I love Mexican food. I didn’t want to stray to far from the traditional, so kept the rice, using a gluten free rice for my gluten intolerant friends. Black beans, corn, tomatoes, onion, garlic, with cumin, and chili powder give the rice that Mexican flavor I was looking for and the cheese adds a creaminess, and well………its cheese, whats not to like.
I hope that Melissa likes these Mexican Meatless Stuffed Peppers as much we did, and we hope you do too!!
1 – 12 ounce bag Mexican mix veggies(Zesty Corn & Black Bean Blend)
1 – 14.5 ounce can petite diced tomatoes, drained
3/4 cup shredded Mexican cheese blend
3 tablespoons chopped fresh cilantro leaves
1 teaspoon cumin
1/2 teaspoon chili powder, or more to taste
Kosher salt and freshly ground black pepper, to taste
6 bell peppers, tops cut, stemmed and seeded, reserving tops
Preheat oven to 350 degrees. Spray a 13 X 9 inch baking pan with non stick spray.
In a large skillet heat oil over medium high heat. Add onions and sauté until translucent. Add garlic, Mexican veggie mix, tomatoes, cilantro, cumin, chili powder, salt & pepper, cook until heated through.
Mix in cooked rice and cheese.
Spoon the filling into each each bell pepper cavity. Place on prepared baking dish, cavity side up, place reserved tops over filling and bake until the peppers are tender and the filling is heated through, about 25-30 minutes.
This dish is meatless and gluten free.
Keywords: vegetarian, sweet peppers, gluten free brown rice, tomatoes, cheese