Real (Good) Cooking

Easy Apple Dumplings

2011-07-01T10:00:00.001-06:00

Do you remember the dessert list I was working on completing last fall? I compiled a list of about 15-20 desserts that I wanted to attempt to make. Apple dumplings were on the list, but I could never get myself to make them because I wasn't really sure how to core an apple without slicing it and without using a special tool. Then I stumbled across this recipe from my favorite girls over at www.ourbestbites.com and this method could not be simpler and they were utterly addicting. I made a half batch for four of us, thinking that 2 per person would be sufficient, but I am still cursing from not having made the whole batch.

Easy Apple Dumplings
2 medium Granny Smith apples
2 cans crescent rolls
2 sticks butter
1 1/2 c. sugar
1 tsp. vanilla
cinnamon (for sprinkling)
12 oz. (1 can) Mountain Dew or Sprite. I used Sprite, but was only able to find it in a larger bottle unless I wanted to buy a six-pack (which I didn't). Whatever form you buy your soda in, just remember that 12 oz. is 1 1/2 cups.

Preheat oven to 350. Spray a 9×13 pan with non-stick cooking spray. Peel apples and cut into 8ths. I used a vegetable peeler then my apple corer/slicer which just so happens to cut the apple into 8 equal slices. You can, of course, core and slice the apple with a just a knife if you need to.
Open a can of crescent roll dough and carefully separate the dough along the perforations. Place 1/8 of an apple on one segment of dough and then roll/wrap the apple in the dough. (This is where you may need to get a little creative and do a bit of patchwork. Just make sure the apple is sealed inside the dough.) Place in the prepared pan and repeat with remaining apples and dough. Set aside.
In a medium saucepan, melt butter and add sugar and vanilla. Stir to combine. Pour butter/sugar mixture over the apples, then pour the soda, on top of everything. Sprinkle the pan with cinnamon and bake for 40 minutes.
Serve warm with a scoop of vanilla ice cream and some of the sauce poured on top. If you make the whole batch, plan on sharing. If you make a half batch, I'm sure you can handle it on your own. Your hips might not appreciate it, but your tastebuds will!

Fail-Proof French Bread

2011-06-29T10:00:00.000-06:00

This bread totally and completely lives up to its name. I followed the directions and was ready to start the kneading process, when I realized that my pregnant brain had forgotten to add the yeast! I added it then, thinking all was lost and it still turned out delicious, light on the inside and crusty on the outside, and was so simple! This bread will be making more appearances at our house for sure. Thank you Heather from www.themenumama.com for sharing this one!

*Note: you do need a good stand mixer for this one. I was fortunate to finally get my Kitchenaid mixer for my birthday last year. This recipe has very specific instructions that contribute to the light texture and I just don't think it would turn out the same if it was mixed or kneaded by hand.

Fail-proof French Bread

1/2 cup warm water

2 TB yeast

Mix and dissolve, set aside.

2 cups hot water

3 TB sugar

1 TB salt

1/3 cup oil

Put in mixer, dissolve.

Add yeast mixture and 3 cups flour. Beat well.

Add 3 more cups flour. Using the dough hook attachment, beat well to form a soft dough. Don't worry if the dough is more soft than normal bread dough.

Let rest 10 minutes. Stir batter down, let rest 10 minutes. Repeat process of stirring dough, followed by 10 minutes of rest until it has been done a total of 5 times. (If you are the forgetful type, like yours truly, put 5 pieces of tape on the edge of your counter top. Each time your timer goes off to indicate the end of 10 minutes of rest, remove a piece of tape until all the tape is gone.)

Turn dough onto floured board and knead only enough to coat dough with flour. Divide into 2 portions. Toll each portion into a 9x12 inch rectangle. Roll up jelly roll style, omitting the air bubbles. Arrange lengthwise on a greased cookie sheet.

Brush tops with a beaten egg while (optional). Slash 3 times diagonally on each loaf.

Cover, let rise until doubles, about 30 min. Bake at 400 for 35 min.

Beef and Bean Chimichangas

2011-06-27T13:28:00.000-06:00

After a much needed, long vacation visiting both families, seeing Yosemite National Park and welcoming my brother home from 2 years in Argentina, I am back to the blogging world. I made these before our trip when my brother-in-law and his wife were visiting. I was pleasantly surprised with the simplicity and deliciousness of these. And, of course, I always love a good Mexican recipe. Since these are not deep fried like most chimichangas, they are relatively healthy. Serve these with a little guacamole, sour cream, and salsa for dipping and some fresh fruit on the side for an easy week night meal.

This recipe comes from www.fortheloveofcooking-recipes.blogspot.com
Beef and Bean Chimichangas

1 tsp olive oil
1 lb of lean ground beef
1/2 sweet yellow onion, diced
3 cloves of garlic, minced
1 tsp paprika
1 tsp chili powder
1 tsp ground cumin
1 tsp garlic powder
1 tsp oregano
Dash of red pepper flakes
Sea salt and freshly cracked pepper, to taste
1 can of chili beans, drained
large flour tortillas
shredded cheddar cheese
guacamole, sour cream, and salsa for dippinga
Heat the olive oil in a large skillet over medium heat. Add the ground beef and break up the meat into crumbles. Add the onion and garlic as well as the seasonings then cook until beef is cooked through, stirring occasionally. Add the drained can of chili beans to the beef mixture and stir until well combined. Set aside.
Heat another skillet coated in cooking spray over medium heat. Heat the tortillas in paper towels in the microwave for 20 seconds so they are soft and pliable. Layer the tortilla with some cheese then some beef mixture. Fold in the sides and roll into a burrito, making sure the ends are closed. Place seam side down in the hot skillet and cook for 3-4 minutes on each side until golden brown and slightly crispy. Serve with guacamole, salsa and sour cream. Enjoy.

Spring Pasta

2011-06-03T10:00:00.000-06:00

I love to buy whatever produce is in season and find the best ways to use it all up. I have actually been surprised by the quality of produce I've been able to find here in Colorado. This pasta was the result of a fridge full of fresh spring vegetables. You can substitute almost and veggies you like. And if you leave out the chicken you can even make this vegetarian. I love this fast, fresh, healthy, weeknight meal.

Spring Pasta
about 1 lb. boneless, skinless chicken
2-3 Tbs. olive oil
1 small yellow onion, diced
2-3 cloves garlic, minced
1 small zucchini, chopped
2 tomatoes, diced
parmesan cheese
salt and freshly ground pepper
1 lb. whole wheat pasta

-Put a big pot of salted water onto boil. And cook pasta according to package directions. While water is boiling and pasta is cooking, start the sauce.
-Cut chicken in bite-sized pieces and saute in the olive oil until no longer pink in the middle. Season with salt and pepper while the chicken is cooking.
-About half-way through cooking the chicken, add the onion and cook until translucent.
-Add the garlic when the onions are almost done.
-Add the zucchini and cook until tender.
-At this point you can add whatever other vegetables you want. I added half a jar of chopped artichoke hearts that were in my fridge waiting to be eaten and a few chopped sundried tomatoes as well.
-Add the tomatoes, and cook just until a little soft.
-Drain the pasta and add the chicken and veggie mixture to the hot pasta.
-Toss together with a generous amount of parmesan cheese and freshly ground pepper.
-If the pasta seems too dry you can add a little more olive oil.

Saute the chicken, onion, and garlic,

Add in the zucchini,

Then add the tomatoes and other veggies,

Toss with the pasta and Parmesan cheese,

And serve!

Crepes

2011-06-02T13:34:00.000-06:00

I love these because they are so versatile, simple, and delicious! I serve them for breakfast and dinner. You can fill them with savory or sweet fillings (I usually, ok always, opt for the sweet.) I love to whip up a batch and pull out a counter top full of toppings then mix and match until I'm stuffed silly. Fill them with chicken and a creamy sauce and call it dinner, use a fruity filling and call it breakfast, or use nutella or pudding and call it dessert! Here are some of my favorite topping combinations: butter with cinnamon and sugar, bananas and peanut butter, strawberry jam and powdered sugar, strawberries and whipped cream, applesauce and cinnamon, nutella and bananas or strawberries, yogurt and fruit, etc, etc, etc. I think you get the idea. What do you like on your crepes?

Crepes
(there are a million different versions out there, but this particular one comes from my cousin Stephanie's Tried and True Recipes, submitted by Shauna White.)

1 cup milk
1 1/2 Tbs. melted butter or vegetable oil
3 eggs
1 cup flour
1 1/2 tsp. sugar
1/2 tsp. salt

In a blender mix the wet ingredients, then add the dry ingredients. Cook about 1/4 at a time on a well-greased frying pan. Swirl the pan around until the batter is very thin. Flip when the edges start to curl up a little bit. Serve with all your favorite toppings!

Mix

Cook

Fill and devour!

PBOCC Cookies

2011-05-27T10:00:00.001-06:00

PBOCC, peanut butter oatmeal chocolate chip that is. Mmmm, just seeing those five initials makes me salivate. It all started at the best little cookie shop, The Colorado Cookie Company, in Southlands Mall. (If you live in Colorado, you must stop there the next time you are at Southlands.) They have between 10 and 20 delectable cookie varieties available at any given time. Every time we go to Southlands we stop in for a cookie, and for me it is a PBOCC every time. I have been on the hunt to replicate this cookie since the first time I bit into one. Here it is and it is worth every single calorie!
(As a side note, this recipe doesn't have any flour. I think that makes it gluten free!)

This recipe comes from allrecipes.com and is listed as Monster Cookies. I cut the original recipe in half and had more than enough cookies (about 2 dozen giant cookies!). Here is the halved recipe for ya.
PBOCC Cookies
3 eggs
1 cup plus 5 Tbs. packed brown sugar
1 cup white sugar
1 tsp. vanilla extract
2 tsp. baking soda
1/2 cup butter
1 1/3 cups peanut butter (I used crunchy, but creamy works too!)
4 1/2 cups rolled oats
1 cup semi sweet chocolate chips (I added a cup of white chocolate chips as well because I'm crazy like that)

-Preheat oven to 350 degrees F (175 degrees C). Lightly grease cookie sheets.
-Cream butter and peanut butter together. Add the sugars and stir until well mixed.
-Add eggs one at a time, then add vanilla.
-Mix oatmeal and baking soda separately, then stir into batter.
-Add chocolate chips last.
-Drop by heaping teaspoons onto cookie sheets. Bake for 12-15 minutes.
(I made them slightly bigger than golf balls and put 5 on a sheet. Then I pressed them down slightly before baking them and they were big and beautiful!)

Just 5 on a sheet makes big and beautiful cookies!

My husband and brother-in-law are particular about their cookies, and they would not stop raving about these ones. Seriously. They are the best cookies ever. I'm not joking. Do yourself a favor and go make some.

Classic Potato Salad

2011-05-26T10:00:00.001-06:00

This recipe comes from my mother-in-law. She and her mom make it every year. It is a classic and it is oh so good. I don't know if my version quite matches up, but it gets eaten so it must not be too bad.

Potato salad isn't known for being colorful, but it is oh so tasty!

Classic Potato Salad
6-8 potatoes, boiled, peeled, and cut into bite-sized chunks
6 eggs, boiled, cooled, peeled, and chopped
1/4-1/2 cup chopped dill pickles (not sweet!)
1/3-1/2 cup chopped onion (about 1/2 large onion)

Dressing:
2-3 cups mayo
1-2 Tbs. yellow mustard
1/4 pickle juice
salt and pepper

Toss together the salad ingredients. Then mix the dressing ingredients. At this point taste the dressing. If you like it tangier, add more pickle juice. If you like it creamier, add more mayo. If you like more of a kick, add more mustard. Carefully fold the dressing into the salad. Chill until ready to serve. It is best after it has chilled for 3-4 hours.

Orange and Almond Salad

2011-05-24T10:00:00.001-06:00

I made this one to go with our Easter dinner this year. I think it was perfect for the occasion, but the fresh flavors would also work well at a summer cookout.
This recipe comes from TwoPeasandaPot.blogspot.com

Orange and Almond Salad

1 large head of red leaf lettuce-washed, dried and chilled (I used Romaine)

1 sm. red onion-thinly sliced in rings (about 1/3 cup)

2 oranges peeled and cut into sections

1 small jicama cut in julianne strips

1/3 cup sugared almonds (see directions below)

Place 1/2 cup sliced almonds in non-stick skillet. Sprinkle with 3 T white sugar. Over medium head stir until sugar dissolves and almonds are coated. Cool.

Dressing: Mix together and chill

1/2 cup orange juice

2 T. red wine vinegar

1/4 cup olive oil

2 T. sugar

1 T. Good Seasons dry Italian salad dressing mix

Toss salad right before serving. Sprinkle almonds on top.

Barbeque Chicken

2011-05-23T13:20:00.000-06:00

With Memorial Day coming right up I thought I would post some great recipes for a cookout. Whether you are busting out the grill or attending a potluck. This week's recipes are all a great way to kick off the summer!
We'll start with an easy entree on the grill, followed by two yummy salads worthy of any potluck, and end with the best cookie recipe ever (I'm serious. I had some serious cookie critics name these the best ever!)

This recipe is so simple, that I feel a little silly posting it. But it is such a staple at our house in the summer time that how could I not post it? It's one of those entrees that is so simple so you can focus your attention on the sides and dessert. And that's how I like it.

Photo courtesy of somanyrecipes.com via google images

BBQ Chicken
Several pieces of chicken--I have used bone-in legs and thighs, but my favorites are the tenderloins
1 bottle good BBQ sauce any flavor--we like Sweet Baby Rays around here

-Brush the chicken with BBQ sauce, cover, and refrigerate for at least an hour
-Preheat the grill to medium heat
-Brush the grill with oil to prevent sticking
-Place the chicken on the grill and cook on medium
-Flip partway through (the cooking time depends on what pieces of chicken you have and the thickness of the meat. Tenderloins cook very quickly, legs and thighs take a lot longer.)
-Once the chicken is cooked through (I would use a meat thermometer for legs and thighs) brush the chicken with more BBQ sauce and turn the heat up to high.
-Cook for 1-2 minutes on each side, just until the sauce starts to caramelize and form a bit of a crust
-Serve with more BBQ sauce and lots of yummy sides!

Best Cinnamon Rolls Ever!

2011-05-13T10:00:00.003-06:00

I LOVE cinnamon rolls! However, I have not had very good luck making them. They either turn out too dry, or don't rise enough, or the filling melts out, or something makes them not very good. I usually resort to making Pillsbury Cinnamon Rolls from a can. That is, until now! I googled Cinnabon copycat recipe and this is what I found. And they were fantastic! Cinnamon rolls are a little labor intensive, but I think they are so worth it!
This recipe comes from www.cdkitchen.com.

Best Cinnamon Rolls Ever
1/2 cup warm water
2 packages active dry yeast
2 tablespoons sugar
1 package Instant Vanilla Pudding Mix (3.5 Oz)--plus the milk required on the package
1/2 cup butter, melted
2 eggs, beaten
1 teaspoon salt
8 cups flour

5 each 8 Or 9 Inch Square Baking Pans!! (I just used 3 regular 9x13 pans)
Topping
1/2 cup butter, melted
2 cups brown sugar, packed
2 tablespoons cinnamon
Frosting
8 ounces cream cheese, softened
1/2 cup butter , softened
1 teaspoon vanilla extract
3 cups powdered sugar
1 tablespoon milk

In small bowl, combine water, yeast and sugar. Stir until dissolved. Set aside. Yeast should bubble. In large bowl, make pudding mix according to package directions. Mix until slightly thickened. Add butter, eggs, salt; mix well. Add yeast. Blend. Graudually add flour and knead until smooth.

Place in large greased bowl. Cover and let rise in warm draft free place until double in size, about 1 hour. Punch down and let rise again, about 45 minutes. On lightly floured surface, roll out to 34" x 21" rectangle. Spread 1/2 c melted butter over surface.

In small bowl, mix topping (brown sugar and cinnamon). Sprinkle over top of dough. Starting at the long edge of the dough, roll up very tightly. With a knife, put a notch every 2 inches. With string or thread place under roll by notch and cross cross over to cut roll.

Place 4 rolls (6 if using a 9x13) into each baking pan, 2" apart. Cover and let rise in warm draft free place until double. Bake @ 350 for 15-20 minutes, remove when golden brown.

Combine all frosting ingredients and mix until smooth. Spread on warm rolls. Serve warm.

Let your yeast get good and frothy. Be patient.

Mix up the pudding. This is the secret ingredient to make a fantastic dough.

Add the rest of the dough ingredients and mix and knead until you have a ball of soft dough.

This is what it should look like after an hour or two.

Punch it down. One big punch in the middle is generally all it takes.

Roll it out and add the topping. I worked with half the dough at a time and it was much easier to handle.

Roll it up tightly, cut using dental floss, and place in a greased pan. Don't place them too close together.

Once they have risen again, they are ready for baking!

Fresh out of the oven. Don't over bake them or they will dry out.

Frost and eat while they are still warm. If you are not going to eat them all right away, I would recommend to not frost them and store them covered. Pull them out one at a time, microwave for 30 seconds, then frost. Almost as good as straight from the oven.

Crispy Garlic Chicken

2011-05-11T10:00:00.000-06:00

This is an easy and delightfully delicious chicken dish. I love the crispiness combined with the garlicky flavor. I served this with artichokes and rice pilaf and it was the perfect weeknight meal.
This recipe comes from www.melskitchencafe.com.

Crispy Garlic Chicken
8 tablespoons (1 stick) butter
3 garlic cloves, finely minced
2 thick slices whole wheat bread--for about 2 cups fresh bread crumbs (I used Panko bread crumbs instead)
1/2 cup finely grated Parmesan cheese
1 1/2 teaspoons kosher salt
1/2 teaspoon ground black pepper
4 large boneless, skinless chicken breasts

Preheat oven to 350 degrees F. Line a rimmed baking sheet with aluminum foil and coat lightly with nonstick cooking spray. Set aside. Combine butter and garlic in an 8- or 10-inch skillet. Heat over medium heat until the butter has melted. Pour the butter/garlic mixture into a shallow pie plate or similar dish and cool to room temperature.
In the bowl of a food processor, tear the bread into large chunks, and pulse until the bread is ground into crumbs. Pour the bread crumbs into a shallow pie plate or shallow bowl and toss with the Parmesan cheese, salt and pepper.
Dip each chicken breast in the melted, cooled garlic butter. Transfer to the bread crumb mixture and turn until coated on all sides. Arrange the chicken in one flat layer on the prepared baking sheet. Drizzle any of the remaining melted butter over the chicken. Bake the chicken until it is lightly browned and just cooked through, 40-50 minutes. The baking time will depend on the thickness and size of the chicken you are using. Don’t overcook or the chicken will be dry. (I used a meat thermometer poked in the side to make sure it was done without cutting it open.

Melt the garlic and butter together.

Mix the bread crumbs, parmesan cheese, salt and pepper to coat the chicken.

Place the breaded chicken on a greased cookie sheet covered in foil.

Bake until your meat thermometer reads 165.

The perfect weeknight meal!

Steamed Artichokes

2011-05-09T09:35:00.000-06:00

I LOVE artichokes. If I can find them in the grocery store for a dollar or less, I get them every time. My favorite way to eat them is steamed with a little lemon juice and mayo or melted butter. Yummm!

Steamed Artichokes
artichokes (best in late spring and early summer)
lemon juice (fresh is best, but I often use bottled)
something to dip them in (I like mayo, my husband likes melted butter)

-It can be a little tricky to pick the right artichoke. Look for one that feels heavy for its size and has tightly packed leaves.
-Using a sharp knife cut off the stem end of the artichoke and using the point of the knife make an X in the bottom.
-Then use the knife to cut off the top of the artichoke to make it flat. I sometimes cut off as much as 2 inches of the top. The part you eat is mainly at the bottom, so don't worry about cutting off too much.
-Rinse the artichokes under the faucet. Be sure to rinse the top really good so water gets between the leaves. This will not only help get rid of any dirt, but will help with the steaming as well.
-Place the artichokes, top down, in a glass casserole dish and lightly cover. I like to use my round Pyrex dish that came with a glass lid. I can fit 3-4 artichokes in it. The lid usually won't close tightly, but that's ok. You actually want some of the steam to be able to vent out.
-Microwave on high for 3-5 minutes per artichoke. The water from rinsing will steam them and the X in the stem helps some of the steam escape.
-You know they are done when you can easily pierce the stem with a fork.
-Carefully turn them right side up and squeeze lemon juice on top.
-To eat, pull off one leaf at a time and dip the base of the leaf in mayo or melted butter and scrape off the meat with your teeth.
*Note the outer-most leaves may be too tough to eat. Just pull them off and discard.
-Once you get to the middle where the leaves are flimsy and have little meat, you can either discard the rest (but that would be a shame) or cut off the top and the choke (the hairy stuff) to expose the artichoke heart. Mmm!

My artichokes all prepped and ready to be cooked.

One of the tasty leaves after the meat is scraped off. It may seem like a lot of work for a little bit of meat, but all those leaves add up fast. And it is so worth it!

The Best Lemon Bars

2011-05-06T10:00:00.000-06:00

I love lemon bars, but I have found that not all lemon bars are created equal. I tried this recipe the last time I made them and I am so glad I did. In my opinion the perfect lemon bar keeps its shape, has a strong lemon flavor, but is not too tart. Not only does this recipe makes the best lemon bars but, it's not too difficult, and it makes a large pan so there's plenty to share. Lemon bars are the perfect spring time treat!
This recipe comes from the big red Better Homes and Gardens Cook Book.

Lemon Bars
2 cups flour
1/2 cup powdered sugar
2 Tbs. corn starch
1/4 tsp. salt
3/4 cup butter
4 eggs, lightly beaten
1 1/2 cups sugar
3 Tbs. flour
1 tsp. finely grated lemon peel
3/4 cup lemon juice (fresh is best, about 3 lemons)
1/4 cup half and half, light cream, or whole milk
extra powdered sugar

Preheat oven to 350 and grease a 9x13 dish. Combine the first four ingredients in a mixing bowl and cut in the butter using a pastry blender. (I used a fork and knife. Not quite as effective, but it works.) Mix until you have coarse crumbs and press into the bottom of the baking dish. Bake for 18-20 minutes or edges are golden.

Meanwhile, stir together the remaining ingredients minus the extra powdered sugar. Pour that filling over the hot crust. (It's important that the crust is hot because the crust will help to bake the underside of the filling.) Bake for an additional 15-20 minutes or until the center is set. Cool completely before serving. Sprinkle with powdered sugar just before serving.

Press the crust into the bottom of the pan.

Once the crust bakes it will be slightly golden and it might have little holes from where the butter melted.

Whisk together the filling.

Be sure to use fresh lemons. It makes a difference!

Bake until the center is set.

Once they are cool, sprinkle with powdered sugar.

Cinco de Mayo

2011-05-05T10:00:00.000-06:00

May 5 means two things at our house: another excuse to eat Mexican food (but who needs an excuse?) and our anniversary!
In honor of these 2 events I thought I would remind you of some of my favorite Mexican recipes, in case you are throwing your own fiesta. And I also want to give you the link to the recipe that won my husband's heart. Happy Cinco de Mayo!

Recipes to throw a yummy fiesta!

How to win a man's heart.

Pasta Salad

2011-05-04T10:00:00.001-06:00

I LOVE pasta salad. I took this one to a birthday party recently and I was kinda sad when it was mostly gone by the end of the party because I wanted to eat it all! I love the versatility of pasta salad, you can pretty much throw in whatever you find in your fridge. I have made many variations, but this was the one I made last time and it was pretty tasty. The tricks to a good pasta salad is to 1. use a good dressing 2. add plenty of veggies 3. DO NOT overcook the pasta, it will jsut get softer as it absorbs the dressing 4. rinse the pasta well so it doesn't stick together 5. prepare it at least a couple of hours in advance so the dressing can soak in and the flavors can mix.

Classic Pasta Salad
1 package rotini pasta-the little spirals (I actually used a package that was a mix of rotini, shells, and penne--colored pasta is really pretty in this dish too)
1 bottle balsalmic vinaigrette
1-2 tomatoes finely diced
1 small head of broccoli cut into florets (you can use the stem too if you want)
1/2-3/4 cup chopped carrots (I used about 20 baby carrots)
1/2 can black olives, diced
1 small red onion, diced
1/2 bell pepper (any color) diced
about 1/3 cup parmesan cheese

Cook the pasta according to the package directions. Be sure to add salt to the boiling water and do not overcook! Once pasta is cooked, drain, and rinse well. While pasta is cooling, get chopping. Add all the chopped vegetables to the cooled pasta and toss in the dressing. Add the dressing a little at a time until you get the desired amount. I ended up using a little more than half the bottle. Cover and chill until ready to serve. You might want to add more dressing right before serving if the salad seems dry. Toss in the parmesan cheese right before serving.

Beef Tostadas

2011-05-02T14:03:00.000-06:00

As you may have noticed, I love all Mexican food. This is an easy recipe that has made it into our regular lineup. You can use any kind of meat and toppings you like, but this is how I did it most recently and it was oh so tasty!

Beef Tostadas
1 small beef roast
salsa
1 packet taco seasoning
corn tortillas (about 2 per person)
refried beans
shredded cheese
shredded lettuce
diced tomatoes
sour cream
taco sauce or salsa

Place roast in crock pot and cover with salsa. Sprinkle with taco seasoning (use as little or much as you like). Cook on low for 8 hours. Once meat is cooked, shred with two forks. Twenty minutes before dinner place tortillas on cookie sheet and bake at 375 for 10-15 minutes, until crispy. Sprinkle tortillas with salt.While tortillas are baking, heat beans and prep toppings. Top each tortilla with beans, meat, cheese, lettuce, tomatoes, sour cream, and salsa. Enjoy!

In the morning put your meat in the crockpot. Don't forget the liner, it makes clean up a cinch!

Once the meat is done, shred it with two forks.

Bake the tortillas on a cookie sheet until they are crispy and the edges start to curl.

Top with all your favorite toppings!

Peanut Butter Toffee Truffle Balls

2011-04-29T10:00:00.000-06:00

These little devils are ridiculously simple and divinely delicious! Seriously, make them. But you might want to make plans to give them away, at least some. Your thighs will thank you. That is unless you have a metabolism similar to my husband's. In that case, save the whole batch for yourself.

Peanut Butter, Pretzel, and Toffee Bon Bons
from www.melskitchencafe.com

*These bonbons can be made up to three days in advance. The peanut butter pretzel filling can be made and formed into balls and frozen for up to 2 months before dipping.

*Makes about 10-12 dozen bonbons

8 tablespoons butter, softened to warm room temperature

2 cups powdered sugar

2 cups peanut butter

1 cup toffee bits

2 cups chopped/crushed pretzel sticks (I used the twisty kind. I simply put them in a ziploc and smashed them with my meat pounder)

1 pound chocolate--semisweet, milk, bittersweet (I used one 12 oz bag semi-sweet chocolate chips and it was perfect)

2 tablespoons shortening or butter

Toffee, chopped nuts, chocolate jimmies for garnish

In a large bowl with an electric mixer, cream the butter and sugar together until evenly combined. Add the peanut butter and mix well, scraping down the sides of the bowl as needed. Stir in the toffee bits and pretzel pieces by hand with a wooden spoon or rubber spatula.

Line a large rimmed baking sheet (12X18-inches or several smaller baking sheets) with parchment or waxed paper. Roll the peanut butter mixture into 1-inch or so (it doesn't have to be exact) balls and place them on the lined baking sheets. Cover loosely with plastic wrap and freeze for 15-20 minutes until firm. At this point, the balls can be transferred to a sealed container or freezer ziploc bag and frozen for up to 2 months.

Meanwhile, melt the chocolate and shortening/butter together in a microwave-safe bowl or in a double boiler until completely melted and smooth (taking care not to overheat the chocolate as that can cause white streaks, bloom, to appear in the hardened chocolate).

One by one, toss a formed peanut butter/pretzel ball into the melted chocolate and using a fork, cover the ball with chocolate. Lift the covered bonbon out of the chocolate with the fork and tap the lower stem of the fork (right above where the rectangular tined fork part ends) on the edge of the bowl to let excess chocolate fall through the tines of the fork. Scrape the bottom of the fork along the edge of the bowl and transfer the covered bonbon to a parchment lined baking sheet (you can use the same baking sheet(s) used for freezing the balls if you have room). Set the bonbon very close to the parchment paper and using a second fork or butter knife, gently scoot the bonbon off the fork onto the baking sheet. Immediately sprinkle your garnish of choice on the top of the wet chocolate before it sets.

Roll em up and freeze them.

Dip in chocolate and sprinkle with goodness.

Beautiful Sugar Cookies

2011-04-27T10:00:00.004-06:00

I made beautiful and delicious sugar cookies and I am proud of it! They weren't even that difficult. The cookie recipe comes from Mel's Kitchen Cafe. The secret to the delicious soft cookies is almond extract, lemon zest, and DO NOT overcook them. The icing recipe comes from Our Best Bites. The icing is a glaze that goes on so smoothly, and could not be more simple to make. These cookies are even stackable!

My Favorite Sugar Cookies

from melskitchencafe.com

*Note: the baking temperature for this recipe may seem high but I believe it is one of the keys to success. The cookies still remain soft and light because they bake for such a short time (and they keep their shape really well!).

*Makes 2-3 dozen sugar cookies (about 2-3 inch size)

1 1/2 cups (3 sticks) butter, softened to cool room temperature

1 1/2 cups granulated sugar

1/2 cup powdered sugar

4 large eggs

1 teaspoon vanilla

1/2 teaspoon almond extract

1 tablespoon lemon zest (from about 1 lemon)

5 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon salt

Preheat oven to 400 degrees.

In a large bowl, cream together the butter and sugars for 3-4 minutes, until the mixture is light and fluffy. Add the eggs one at a time, mixing well after each addition. Add vanilla extract, almond extract and lemon zest; mix. Add two cups flour, baking powder and salt. Mix. Add remaining flour and mix just until flour is incorporated and the dough is smooth and soft.

The dough can be wrapped in plastic wrap and kept in the refrigerator for up to a week or it can be rolled out right away. Dust a counter with powdered sugar or flour and roll the dough to desired thickness (I prefer my cookies on the thick side so I roll my dough out to about 1/4-inch, maybe even slightly thicker than that). Cut the dough into shapes. Place the cookies on a lined or lightly greased baking sheet. Bake for 7-8 minutes. The cookies won't appear browned on top (or on bottom) when they are done baking so don't let them overbake! I find 7 1/2 minutes is about perfect but if they are even lightly browned on bottom, I decrease the time by 30 seconds. I like them super soft with not even a hint of browned edges or bottom. This way they literally melt in my mouth.

Cool the cookies completely on a wire rack before frosting. The baked cookies (unfrosted) can be stored in a tupperware or ziploc bag in the freezer for up to a month. I also often freeze 1/2 of the sugar cookie dough when I don't have time or don't want to roll it out and cut shapes. I wrap the dough in plastic wrap and then stick it in a freezer-safe ziploc bag and freeze it for up to a month. (I made this dough in February for Valentine's day and froze half. I just barely used the other half for Easter, and they turned out great!) I take it out the night before I want to roll it out and store it in the refrigerator to thaw (for about 12-15 hours). About 30 minutes before I want to use it, I let it sit on the counter to soften a bit and then I roll it out and cut out the cookies.

Then I used this icing recipe from www.ourbestbites.com for perfectly beautiful and delicious cookies!

Glacé Icing

1lb powdered sugar (about 3 3/4 C)
6T whole milk (low-fat actually works, but use whole if you can)6T light Corn Syrup (6T is equal to 1/4 C plus another 2 T)
1 t extract (I use almond because I use almond in my sugar cookies)
With a whisk, combine sugar and milk until smooth (no lumps!) Then stir in corn syrup and extract.
You will use this same recipe for both glazing and piping. The way it is right now is the consistency you want for glazing. It easily runs off the whisk in a pretty thin drizzle.
To prepare the icing for piping, you just add more powdered sugar. Just eyeball it. You can’t really mess it up because if it’s too thick you just add more milk and if it’s to thin, you add more powdered sugar. I add it in small amounts until it’s a good consistency. For me, it’s when it gets to a point where it’s relatively hard to whisk it by hand. When I pick up the whisk, it still runs off, but in a very slow, thick stream now.

You can tint the glaze any color you want. I left the piping icing white and dyed the glaze. What you do is pipe a border around your cookies. Then let it harden for a few minutes. Then spoon a little glaze in the middle and use the back of a spoon to spread it out. I used a toothpick to get down in the corners. The icing that was piped on should act as a border and keep the thinner icing in place. Once the thinner icing hardens you can pipe a design on top if you would like. Let them harden before stacking and enjoy!

Just with the piping (I wish I would have made the icing a little bit thicker to prevent it from running off the edges.)

With the glaze all filled in. Be careful not to use too much glaze or you will have a flood, like with the tulip on the bottom. Aren't they pretty?

Spinach Smoothies

2011-04-25T14:43:00.000-06:00

I'm back! After a fabulous and exhausting vacation we had family in town for 10 days but now life is somewhat back to normal, for now. I have enjoyed every minute of it and did plenty of cooking along the way. I am ready to get back to the blog world!

This recipe is one of those sneaky ways to get your family to eat more green. While the greenish/brownish color may weird some people out, my one year old did not know the difference. She loves these spinach smoothies and always has a cute little green goatee afterward to prove it! This is more of an idea than a recipe. You can customize these to your liking. The original idea comes from 2 of my fabulous cousins Stephanie and Laura. Both are beautiful, creative, amazing moms who live in some sort of paradise (Hawaii and Huntington Beach respectively). And they are both great writers. I love being inspired by each of their blogs on a regular basis. So here's my version of their green smoothies. You can eat these for breakfast, a snack, or along side lunch or dinner. We may or not have had them with our dinner of hot dogs and tater tots last week to compensate for the greasiness of the rest of the meal. :-)

Spinach Smoothies
1/2-1 cup frozen blueberries
1 frozen banana
1/2 cup vanilla yogurt (or your favorite flavor, but if you use plain yogurt you might want to add a little sugar)
1/2 cup orange juice
1/2-1 cup milk (depending on how much liquid your blender needs and how thick you like it)
1 tsp. vanilla
fresh spinach (pile it in and fill the blender up!)

Add ingredients to blender in order listed. You may need to stop and push the spinach down after the other stuff is blended. Blend until smooth.
*Note: I don't add any sugar. I find the vanilla yogurt has enough sugar on its own. I also don't add any ice. the frozen fruit makes it cold and icy enough without diluting the flavor.

Put in your fruit (I added ice to this one because my banana wasn't frozen)

Add the yogurt, liquids, and pack in the spinach. Isn't it pretty?

Blend until smooth.

She knows what's good!

PB & J with a twist

2011-04-11T10:00:00.000-06:00

Ok, this isn't really a recipe. But it is a new obsession of mine. Have you ever tried adding cheddar to an old-fashioned PB&J? Oh, you haven't? Well, you should.

PB&J with a twist
2 slices good bread--I like Oroweat 100% whole wheat
your favorite peanut butter--it's always super chunk around here
your favorite jam or jelly--make it raspberry or strawberry for me!
cheddar cheese--only Tillamook's medium cheddar at our house

Spread peanut butter on one slice of bread, top with jam, cheese, and other slice of bread. Cut in half and devour with a big glass of milk. You're welcome!

Pico de Gallo/Fresh Salsa

2011-04-08T10:00:00.000-06:00

I know I have mentioned on here my obsession with all foods Mexican and all kinds of dips. I'm pretty sure chips and salsa is tied with French fries as my favorite food. I love a good restaurant salsa, but when I'm at home this recipe is my go-to. Pico de gallo, is typically tomatoes, onions, and peppers simply chopped and tossed together. I like mine with lots of color. It's only about half tomatoes or less, and that's the way I like it!

Pico de Gallo
4-5 ripe Roma tomatoes, diced
1 yellow or white onion, diced
1 jalepeno, seeds removed, finely diced
1/4-1/2 cup or so chopped fresh cilantro
2-3 Tbs. lime juice
salt and pepper to taste

Toss everything together and taste on a chip. If the flavor needs a boost, add more lime juice or more salt. This is great right away or after sitting in the refrigerator awhile. Eat it with chips, on a taco, or with a spoon!

Chop it all up,

And toss it all together!

Sunday Dinner

2011-04-07T10:00:00.001-06:00

My mom made roast in the crock pot with potatoes every Sunday my entire childhood (and she still does). It is the perfect throw-in-the-crockpot-and-forget-about-it meal and the ultimate comfort food. She would usually use a Lipton Onion Soup Packet for the seasonings, but I didn't have any the last time I made it and this is what I came up with. (Note: The onion soup mix is easier and a bit more flavorful. If you have it on hand I would recommend going that route, but if you don't this is a good alternative.)

Roast and Potatoes
1 beef roast (3-4 lbs.)
4-5 potatoes, scrubbed and chopped into bite-sized pieces
1/2 bag baby carrots or 2-3 large carrots, peeled and diced
1 onion, roughly chopped
1-2 tsp. salt
1/2-1 tsp. pepper
1/2-3/4 tsp. garlic powder
1/4 tsp. chili flakes

Place roast in greased or lined crockpot. Dump veggies around the edges. Sprinkle seasonings on top. Cover and cook on low for 8-10 hours. Serve on a large platter with meat juices poured on top.

Eclair Cake

2011-04-06T10:00:00.001-06:00

This is one of those dishes that you have probably had at a potluck or two, but may not realize how extremely simple it is to make until you try it. This was definitely a craving for me last week and it came off my list of "desserts to make" that I had all but abandoned since the holiday season--double whammy! I was sad when it was gone, but it was oh so good while it lasted.

Eclair Cake
1 box graham crackers (you will need about 24 whole crackers)
2 small (3.5 oz) boxes vanilla instant pudding
3 cups milk
1 8 oz. package Cool Whip, thawed
1 can store-bought chocolate frosting

Combine pudding mix and milk and stir until smooth and slightly thickened. Fold in the Cool Whip. Place graham crackers in a single layer at the bottom of a greased 9x13 pan. Spread half the pudding mixture on top. Repeat with another layer of graham crackers and the other half of the pudding mixture. Top with a final layer of graham crackers. Soften the frosting in the microwave for about 30 seconds and spread over the top of the graham crackers. Cover and refrigerate for at least 4 hours. This is important so plan ahead! The pudding will soak into the graham crackers and become the perfect consistency. Mmmmm!!!

Lay out the graham crackers,

Spread on the pudding and repeat.

Final layer of graham crackers,

Spread with the frosting and let it chill.

Slice and serve!

Chicken Cordon Bleu

2011-04-05T10:00:00.001-06:00

This is a classic chicken cordon bleu recipe. I picked it up in my cooking class in college and it's not as tough as I thought it would be. This isn't a quick-throw-it-together kind of meal. But it is a delicious, impressive meal without too much work.

Classic Chicken Cordon Bleu
4 boneless, skinless chicken breasts
4 slices Swiss cheese
4 slices deli ham
1/4 melted butter or margarine
1/2 cup dried bread crumbs
Sauce:
2 Tbs. butter or margarine
2 Tbs. flour
1 cup milk
1 tsp. chicken bouillon granules or 1 cube chicken bouillon
salt and pepper to taste
1/8 cup grated Parmesan cheese
1/8 cup grated Swiss cheese (cheeses are optional, but highly recommended)

Preheat oven to 350. Place one chicken breast in a large ziploc bag with the air pressed out or between 2 pieces of plastic wrap. Pound flat with the flat end of a meat mallet or a heavy can until 3/8 inch thick. Repeat with remaining chicken. Sprinkle chicken with salt and pepper. Layer ham and Swiss onto each chicken breast. Roll chicken up and secure with wooden toothpicks. Roll chicken in melted butter and bread crumbs. Arrange in medium casserole dish and bake for 30-40 minutes until cooked through.
While chicken is baking make the sauce. Start by making a roux of flour and butter by melting the butter in a sauce pan then sprinkling the flour on top and cooking until a light golden color. Then whisk in milk and bouillon. Bring to a boil and stir constantly until thickened. Reduce heat and season to taste. Add cheese and stir until melted and incorporated. Serve sauce over hot chicken and mashed potatoes.

Put chicken between plastic or in a large ziploc bag.

Pound it thin with the flat side of a meat mallet or a heavy can.

Cover each piece of chicken with a single layer of Swiss cheese and ham.

Roll up the chicken and secure with toothpicks. Roll in melted butter and bread crumbs.

While the chicken is cooking, make the sauce. Start with a roux of butter and flour.

Add other ingredients and whisk until thickened.

Serve sauce over cooked chicken and mashed potatoes.

Chicken Kabobs

2011-04-04T13:54:00.000-06:00

It is grilling season again and I couldn't be happier! Not only do I love the flavors that come off the grill, but I love being able to turn over a large chunk of the cooking to my awesome husband! I know my way around the grill, but he is the master. We had these kabobs last week and I can't wait to make them again!

Chicken Kabobs
2 chicken breasts, thawed and cut into bite-sized pieces
3/4 cup soy sauce
3/4 cup brown sugar
2 garlic cloves, minced
1/4 tsp. red chili flakes
1/2 tsp. onion powder
wooden skewers (8-10)
rice for serving

Combine soy sauce, brown sugar, garlic, chili flakes, and onion powder to make a marinade. Marinate chicken for 1-4 hours (longer is better). Soak skewers for 30 minutes to 1 hour to help prevent burning. Carefully thread chicken onto skewers, putting chicken next to each other, but don't pack it too thick. Grill on medium/low heat for 3-4 minutes on each side until cooked all the way through.

Marinate the chicken,

Thread onto skewers,

Grill em up,

Serve with rice and veggies.

Seven Layer Dip

2011-04-01T10:30:00.007-06:00

As mentioned in the post below, the other half of our weekend (when not watching basketball) will be consumed with General Conference. Seven layer dip is a conference tradition for us around here. I think everyone probably has a version of seven layer dip that they make, but here is my version. (Did I ever mention my obsession with all kinds of dip and all things Mexican?)

Since General Conference has not happened yet, I do not have a current photo of my dip, but this one is close. However, the sour cream layer will be pink once you add the taco seasoning. Photo courtesy of freshtomarket.com via google images.

Seven Layer Dip
1 can refried beans
1/2 carton sour cream
1/2 package taco seasoning
1 avocado, mashed
1/2 cup jarred salsa
1 cup shredded cheddar cheese
2 tomatoes, diced
1/2 cup diced olives
1/4 cup diced green onions
tortilla chips or Fritos for serving
*Feel free to adjust toppings to your liking. I have been known to leave off the avocado, onions, and/or olives for simplicity's sake. Of course, then it is no longer a Seven Layer Dip. The point is, make it your own.

Stir together sour cream and taco seasoning. Mash together avocado and salsa and season with salt and pepper. Spread refried beans evenly over a large glass platter or in a 9x13 glass pan. (This is most easily done with a wet spatula or wet hands.) Spread sour cream mixture evenly on top. Next spread avocado mixture. Sprinkle with cheese, tomatoes, olives, and onions. Eat with chips. This can be eaten as a side, appetizer or even a meal! This will serve many, many people, unless one of those people is yours truly. Then it will serve maybe 3 people. (Do you see why I only make this at conference time? Twice a year, and I've had my fill.)

Conference Treats and the Final Four!

2011-04-01T10:00:00.004-06:00

So I don't know about you, but this weekend is going to be full of General Conference and basketball for us! I made these cute basketball cookies for the big BYU game last week. Unfortunately they did not bring us enough luck and an awesome season came to an end. This idea came from www.ourbestbites.com. They had lots of cute game day ideas. they also had some fun April Fools Day ideas if you are into that kind of stuff. I would recommend going over to check it out! If you are watching the final four this weekend, you can of course customize to whichever team colors you prefer.

I used store-bought plain sugar cookies (shh, don't tell) with the yummy glaze found below, and store-bought blue gel frosting for these babies.

These bad boys were the same cookies with the same icing (dyed orange of course). Then I simply melted chocolate chips, poured the chocolate goodness into a little ziploc baggie, snipped a tiny hole in the corner and piped the lines on.

Start with an x, then add the curves. Tasty, cute, impressive!

Here is the icing recipe I used from www.ourbestbites.com, but I cut the recipe in half and it was perfect for the 18 cookies I had!
Glace Icing
lb powdered sugar (about 3 3/4 C)
6T whole milk (low-fat actually works, but use whole if you can)6T light Corn Syrup (6T is equal to 1/4 C plus another 2 T)
1 t extract (I use almond because I use almond in my sugar cookies)

With a whisk, combine sugar and milk until smooth (no lumps!) Then stir in corn syrup and extract.
You will use this same recipe for both glazing and piping. The way it is right now is the consistency you want for glazing. It easily runs off the whisk in a pretty thin drizzle.

Simply spoon a little icing on each cookie and using the back of the spoon gently push icing to the edge. Let it harden some before piping anything on top.

Roasted Cauliflower

2011-03-31T10:00:00.000-06:00

I know, I know, I roast a lot of vegetables. How is this different? Well, truthfully it's not very different. However, the seasonings are slightly different for this one so I figured it was blog worthy. I love buying whatever fresh vegetables are on sale and finding yummy ways to prepare them. I think it's easy to get stuck in a rut of eating the same vegetables from a can, raw, or steamed. Add something a little different once in awhile and you are less likely to get bored and more likely to eat more vegetables!

Roasted Cauliflower
1 head cauliflower
olive oil
1 tsp. garlic powder
1-2 tsp. curry powder
1/2 cup bread crumbs
1/2 cup Parmesan cheese
salt and pepper

Chop the cauliflower by first pulling off the leaves. Then cut out the core from the bottom. Then you can use the stems as guides to cut into bite-sized florets. Toss the cauliflower in about 2 Tbs. olive oil. mix together the bread crumbs, cheese, curry, garlic powder, salt and pepper. Then toss cauliflower in the bread crumb mixture. Dump onto an ungreased baking sheet and bake at 375 until tender and slightly golden brown (about 20-25 minutes).

Green Eggs and Ham Cups

2011-03-30T10:00:00.000-06:00

Remember way back on St. Patrick's Day when I said I was going to make a green meal in honor of the holiday, but with no food coloring? Well, I did it and it was mighty tasty. These Green Eggs and Ham Cups or mini quiches were the stars of the meal. They are yummy any time of year for breakfast, lunch or dinner.

Our "green without dye" meal. Clockwise from the top: green eggs and ham cups, cilantro-lime-cream cheese toast, steamed broccoli, spinach salad.

Green Eggs and Ham Cups
dough for one pie crust
1 dozen eggs
3/4 cup diced ham
3/4 cup shredded swiss or cheddar cheese
1/2 cup diced onion
1/4 cup milk
salt and pepper
1/4-1/2 cup steamed or frozen spinach with the liquid squeezed out, chopped

Roll out the pie crust. Using a round cookie cutter or a large cup cut the dough into 12 circles about 4-5 inches in diameter. Grease a muffin tin and press one piece of pie crust into each spot. Sprinkle about 1-2 tsp. ham into each muffin. Repeat with the cheese. Sprinkle just a couple pieces of onion on top of the cheese. Whisk the eggs together in a mixing bowl with the milk. Season with salt and pepper. Then whisk in the spinach until well mixed and the eggs take on a slight green hue. Carefully spoon the egg mixture into each muffin. Do not fill to the very top, as they will rise some. Sprinkle with extra cheese if desired. Bake at 350 for about 20 minutes, until toothpick comes out dry. I like these dipped in ketchup, but they are great plain as well!

Press your crust into the muffin tin,

Chop up everything for the filling,

Whisk together the eggs, milk, and spinach,

Pour in the egg mixture and bake.

Voila!

Sweet Potato Fries

2011-03-29T10:00:00.000-06:00

I love sweet potatoes and I could not resist these sweet potato fries. The seasonings are perfection. Don't doubt the addition of extra sugar, it is key to their carmelized, goodness. These are especially good served along side the Chipotle Chocolate Chili from yesterday. This one comes from www.melskitchencafe.com.

Baked Sweet Potato Fries
3 large sweet potatoes or yams
3 tablespoons olive oil (Don't make the same mistake I did and think you need more. More oil prevents them from getting nice and crispy.)
1 tablespoon granulated sugar
1 tablespoon kosher salt
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon cumin
1 teaspoon dried oregano
Preheat the oven to 425 degrees F. Place two rimmed baking sheets in the oven while it preheats and while you prepare the potatoes (about 10 minutes). Peel the potatoes and slice the potatoes into about 1/4- to 1/2-inch strips or wedges. Try to keep most of the pieces the same size so they bake evenly. (Use a very sharp knife. Sweet potatoes are denser and more difficult to chop than regular potatoes.)
Place the potato strips/wedges in a ziploc bag or bowl. Toss the potatoes with the oil. Add the seasonings and mix until the potatoes are evenly coated.
Carefully remove the hot baking sheets from the oven and divide the potatoes evenly among the two sheets, taking care the potatoes are not touching so they have plenty of room for the air circulate to circulate and bake evenly. Also, try to leave any excess oil in the bag or bowl so the potatoes don’t get too soggy while they bake.
Bake the potatoes for about 12-15 minutes, flipping halfway through, if desired, until they are tender and well-browned. Serve immediately.

Chop 'em up,

Toss in the oil and seasonings,

Carefully dump onto your pre-heated pans,

Bake and enjoy!

Chipotle Chocolate Chili

2011-03-28T12:40:00.000-06:00

In honor of the snow today, enjoy some yummy home made chili! This is seriously the best chili recipe I have ever eaten. A word of caution though, it can easily go from a comfortable medium/hot to a blazing four-alarm fire. The flavors in this work so well together you might just find yourself licking the bowl at the end. Seriously, it's that good. Also it's a fairly lean chili since it's made with ground turkey instead of ground beef. This one comes from my favorite girls over at www.ourbestbites.com.

Chipotle Chocolate Chili

1 lb. lean ground turkey

1 large onion, chopped

1 red bell pepper, minced (I just used half)

2-3 cloves garlic, minced

2 15-oz. cans diced tomatoes

2 14.5-oz. cans kidney beans, drained and rinsed

1 15-oz. can beef broth

3 Tbsp. brown sugar

2 Tbsp. chili powder

1 tsp. ground cumin

1 Tbsp. unsweetened cocoa powder (NOT Nesquik! That would be very bad!)

1/2 tsp. freshly-ground black pepper

1/2 tsp. Kosher salt

Chipotle sauce-from a can of chipotle chilies (This was the hardest ingredient to find. I ended up finding a jar of Chipotle chilies in Adobo sauce on the Mexican food aisle that worked great. However, the liquid was so thick I had to dump the whole can into a fine-mesh strainer and push the liquid through in order to get any. It was only about 1 Tbs. liquid, but it was plenty.)

1/2 oz. unsweetened chocolate (1/2 unsweetened baking cube), chopped (optional; use to taste as needed; be careful, because too much will make your chili bitter--I ended up using about 3/4 of the 1/2 oz. piece)

Light sour cream

Chopped green onions

3-4 Tbsp. red wine vinegar (I used white wine vinegar and it was fine)

Shredded cheddar cheese

Heat some olive oil in a large soup pot over medium heat. Saute onion, garlic, bell pepper, and ground turkey until meat is cooked through. Add salt, pepper, cumin, chili powder, brown sugar, unsweetened cocoa powder, tomatoes, beans, and beef broth. Add all of the chipotle sauce from a small can of chipotle chilies. Heat to boiling and then reduce to a simmer (uncovered), stirring occasionally, until thickened as desired (I like it about 30-40 minutes). If desired, add some chopped chipotle chilies. (This is where it can go from a comfortable amount of heat to out of control very quickly, so be careful.) Add 3 Tbsp. red wine vinegar and a small amount of chopped chocolate at a time until desired richness is reached. If necessary, add more red wine vinegar to cut the sweetness of the chili. This is where you can play around a little with the flavors.
When thickened and seasoned as desired, serve with chopped onions or green onions, sour cream, and shredded cheddar cheese.

Saute your vegetables and meat,

Sump in your cans and seasonings and let it simmer,

Chop the chocolate,

Add chocolate and vinegar to your desired richness and sweetness,

Add your favorite toppings and devour!

Go Cougars!

2011-03-24T15:09:00.000-06:00

So in honor of tonight's big Sweet 16 game I made some awesome treats in the Cougar blue and white. These of course can be adapted to match whatever team or color scheme you are going for. Let's hope these bring us good luck! This idea came from www.ourbestbites.com.

Blue and White Cupcakes
white cake mix
2 eggs
1 cup sour cream
1/2 cup milk
1/3 cup vegetable oil

Mix everything together until smooth. The batter will be thicker than a normal cake batter. The thicker batter helps with the color distribution and produces a delightfully delicious cup cake! Divide the batter into 2 different bowls. Add food coloring until you get your desired richness of color. Alternate spooning blue and white into each cupcake paper until 1/2-2/3 full. use a toothpick to swirl the colors together a little bit. Bake according to directions on box. Let cool, then frost. I just used white frosting with blue sprinkles, but there are lots of cool frosting ideas out there too.

thick batter

Alternate blobs of each color.

They're pretty enough even without frosting

but then they would probably be called muffins.

Key Lime Pie

2011-03-24T10:00:00.000-06:00

The first time I had key lime pie was when I went to my future in-laws for Thanksgiving 4 1/2 years ago and I was hooked! You can get a good frozen version at the grocery store, and when they go on sale I definitely bring one home! But for those times in between the sales, this is easy, affordable, and delicious!

(photo courtesy of ocdeals.ocregister.com via google images)

Key Lime Pie
1 graham cracker crust
1-14oz can sweetened condensed milk
4 large egg yolks
1/2 cup fresh lime juice: about 2-3 limes (You can, of course, use key limes, but they are so small and hard to work with. Regular limes work just great!)
2 tsp. lime zest

Whip the egg yolks until they are pale and fluffy. Then whisk in lime zest until the yolks get a slight green tint. Beat in sweetened condensed milk, still keeping it fluffy. Then stir in lime juice. Pour filling into a prepared graham cracker crust and bake at 350 for about 10 minutes, until set. You want it to wiggle a little, but not be totally jiggly. Refrigerate, and serve cold with lots of whipped cream!

Cafe Rio Salad

2011-03-23T10:00:00.000-06:00

I know so many people who are obsessed with this salad. You may think it is just a salad, but you have to understand that it is so much more! If you aren't lucky enough to live close to a Cafe Rio or if you just want to feed a crowd or enjoy a home-cooked version where you can control the portions (those salads are HUGE!), you have come to the right place. The authentic salad is made with several different meats to choose from. I would recommend either the sweet pork from yesterday, or my taco chicken in a crockpot.

(photo courtesy of simplyputnam.blogspot.com)

Cafe Rio Salad
large flour tortillas (I would recommend the Costco uncooked tortillas)
shredded cheddar, mozzarella, or Monterrey jack cheese
black beans (straight from the can, rinsed and drained)
rice (there are cilantro lime rice recipes available out there, but I usually just make Spanish rice in the rice cooker)
meat (sweet pork or taco chicken)
lots of chopped Romaine lettuce
diced tomatoes or pico de gallo
tortilla strips
cilantro lime ranch

Cook the tortilla in a dry frying pan. Sprinkle lightly with cheese while the second side is cooking. Place the tortilla on a large plate with a lip around the edge. Top with the other toppings in the order listed. Serve with a lime wedge on the side if you'd like. Start eating it with a fork, then use your hands to rip off pieces of the tortilla with the toppings rolled inside as you get near to the bottom.

Sweet Pork

2011-03-22T10:00:00.000-06:00

This is the best knock-off of Cafe Rio's sweet pork I have found. I'll be the first to admit that I am not a Cafe Rio expert, so it may not be exact, BUT this recipe is absolutely delicious. It is sweet, but not too sweet with lots of good flavor thrown in there as well. Lots of knock-off recipes for this pork call for Coke. I just don't like Coke, so I was glad to find a yummy knock-ff that does not call for Coke. Eat this in the classic Cafe Rio Salad (full details coming tomorrow) or in a burrito, tacos, on top of nachos, etc.

(photo courtesy of ohsweetbasil.com via google images)

Cafe Rio Sweet Pork
3-4 lb. pork roast or tenderloin
12 oz. can tomato sauce
8 oz. can "El Pato" Mexican tomato sauce (found on the Mexican food aisle in a yellow can)
1 cup brown sugar
1-2 cloves garlic, minced or grated
1/2 cup water

Cook pork on low for 6-8 hours until cooked through. Shred pork and drain off any fat if necessary and add all the other ingredients. Continue to cook on low at least one more hour until ready to serve.

Cilantro Lime Ranch

2011-03-21T14:23:00.000-06:00

This is a twist on a classic ranch dressing that is so good you could almost eat it with a spoon! It is great as a dip, a condiment in burritos, or of course, on a salad! There are a few versions of this out there that are all knock-offs of Cafe Rio, but this one is my favorite. I got this recipe from an Enrichment activity after we were first married. The recipe for the knock-off sweet pork at Cafe Rio is coming tomorrow with the whole salad coming Wednesday. Yumm......

(photo courtesy of mymuffinthursdays.blogspot.com via google images)

Cilantro Lime Ranch
1 envelope buttermilk ranch dressing mix (I recommend Hidden Valley)
1 cup mayo
1 cup milk
1/2 bunch cilantro, washed
2 tomatillos, peeled, rinsed, and quartered
1 clove garlic
juice of 1 lime (about 2 Tbs.)

Put everything in the blender and blend until smooth and creamy!

Bacon and Corn Chowder

2011-03-18T10:00:00.000-06:00

This one is ridiculously easy and ridiculously delicious! This recipe comes from the book Five-Star Recipes from Well-known Latter-day Saints. This particular recipe comes from Dian Thomas. I love the combination of the crispy bacon, the potatoes, and the corn. The best part about this is that I almost always have these ingredients on hand.

(photo courtesy of tasteofhome.com)

Bacon and Corn Chowder
4 slices (or more!) bacon, diced
1 medium onion, diced
6 medium potatoes, peeled and cubed
2 cups chicken broth
2 (15 oz) cans creamed corn
1 cup heavy cream or milk
1/2 tsp. salt
1/2 tsp. pepper

In a 2 quart sauce pan or large soup pot, saute onion and bacon over medium heat. (I would recommend starting the bacon first and adding the onion about halfway through if you want your bacon crispy.) Pour off drippings, then add potatoes and cook for 10 minutes. Add broth and corn. Cook, stirring occasionally, until potatoes are tender (about 40 minutes). Stir in cream or milk, salt and pepper. Cook until warmed through.

Broccoli Cheese Soup

2011-03-17T10:00:00.002-06:00

This one is easy and delicious! I haven't made it in awhile, it almost makes me wish winter would stick around a little bit longer. Wait, did I just say that?! I take it back. There's always next winter! Here's a basic and delicious broccoli and cheese soup to add to your soup repertoire.This recipe comes from The Essential Mormon Cookbook by Julie Badger Jensen.
I realize this isn't a very festive St. Patrick's Day recipe, but it does have some green in it! I have a goal to make a green meal tonight with no food coloring. Wish me luck! I'll let you know how it goes!

(photo courtesy of recipekey.com via google images)

Broccoli Cheese Soup
about 1 lb. fresh broccoli
1 medium onion, chopped
1/4 cup butter
1/2 cup butter
1/2 cup flour
1 cup chicken broth
4 cups milk
1 1/2 tsp. salt
2 cups grated cheddar cheese

Cook broccoli until just tender. Drain and chop, set aside. Saute onion in 1/4 cup butter until tender, set aside. In a large sauce pan prepare white sauce by melting 1/2 cup butter then stir in flour until well blended. Gradually whisk in chicken broth, milk, and salt. Stir constantly until it boils. Cook 1-2 minutes until thickened. Add broccoli and onion. Stir in cheese until melted and combined. Cook briefly over medium heat until it boils again. Serve immediately or keep warm over low heat. Serves 6-8

Pasta e Fagioli

2011-03-16T14:28:00.000-06:00

I love the soup, salad and bread sticks at Olive Garden. I ALWAYS get the Pasta e Fagioli (basically Italian chili). So when I found this knock-off recipe that could be cooked in a crock pot, I knew I had hit the jackpot! This makes a TON of soup! But we like leftovers at our house, so that's a good thing. This recipe comes from food.com via google.

(photo courtesy of bakeddelish.blogspot.com via google images)

Pasta e Fagioli

2 lbs ground beef, browned and drained (I only used 1 lb.)

1 onion, chopped

3 carrots, chopped

4 stalks celery, chopped

2 (28 ounce) cans diced tomatoes, undrained

1 (16 ounce) can red kidney beans, drained and rinsed

1 (16 ounce) can white kidney beans, drained and rinsed (I used another can of red kidney beans, or you can use cannolini beans)

3 (10 ounce) cans beef stock

3 teaspoons oregano

2 teaspoons pepper

5 teaspoons parsley (I left it out since I didn't have any)

1 teaspoon Tobasco (optional)

1 (20 ounce) jar spaghetti sauce

8 ounces pasta (any small pasta, I used a mini shell)

Dump everything EXCEPT pasta in a large crock pot and cook on low for 7-8 hours or on high for 4-5 hours. (I prepped everything the night before and cooked on high first thing in the morning so I could serve it for lunch.) Add the pasta the last 3o minutes on high and 1 hour on low.

Cheesy Potato Soup

2011-03-15T10:00:00.001-06:00

There are many variations of this soup, but this version comes from www.fortheloveofcooking-recipes.blogspot.com. I love a good potato soup with scallions, cheddar, and bacon bits on top. Mmm...not many things are better on a cold, wintery day.

Cheesy Potato Soup

1 tsp olive oil
1-2 tbsp butter
3/4 cup of sweet yellow onion, diced (really whatever onion you have would be fine)
3/4 cup of celery, diced
8 cups of russet potatoes, peeled and diced
6 cups of chicken broth
Sea salt and white pepper, to taste (black pepper works too)
1 1/2 cups of half and half (whole milk works fine)
10 oz sharp cheddar cheese, grated
1/2 tsp sugar
Chives, chopped for garnish (I prefer green onions/scallions)
Bacon, chopped for garnish
Cheddar cheese, shredded for garnish

Heat the olive oil and butter in a large Dutch oven over medium low heat. Add the onions and celery and cook for 5-6 minutes, stirring often, until tender. Do not let the onions brown. Add the potatoes, chicken broth, sea salt and white pepper, to taste. Simmer over medium low heat for 30 minutes.
Once the potatoes are tender, mash them slightly with a potato masher, leaving most of them in chunks. Reduce heat to low then stir in the half and half, cheese, and sugar to the soup. Stir until the cheese has completely melted and dissolved into the soup. Taste and re-season with salt and white pepper, if needed. Simmer slowly for 10-15 minutes, making sure not to let the soup boil. Serve topped with chives, bacon, and more cheddar cheese. Serve immediately and enjoy.

Brazilian Black Bean Soup

2011-03-14T14:01:00.000-06:00

So, it's not exactly soup weather here in Denver, but I'm not holding my breath. I know better than to think that spring is here to stay. I love a good soup recipe, so here is a whole week's worth of some of my favorite soups!

The first soup I wanted to feature this week is a Brazilian Black Bean Soup I got from, where else, www.bestbites.com. I serve this with the pao de queijo (but a good crunchy bread would be great as well.) from last week and a good salad. I love the flavors and textures of this soup. It is especially good with the toppings, even though the toppings are not authentic Brazilian. They are oh so good, so don't skip them.

Brazilian Black Bean Soup

1 T olive oil

4 large cloves garlic, roughly chopped

3/4 C diced carrots (about 2 med carrots)

3/4 C diced celery (about 2 ribs)

1 C diced onion (about 1 sm-med onion)

2 cans black beans, rinsed and drained

1 3.5oz can green chilies

2 cans low-sodium beef broth (last time I made this I used 1 can chicken broth and 1 can beef broth and it was equally delicious!)

1 t kosher salt

1/8 tsp black pepper

1/2 t chili powder (I used closer to 1 t)

1/4 t cumin (I used closer to 1/2 t)

1/2 t dry oregano leaves

1 bay leaf

Optional Toppings: sour cream, tortilla chips, grated cheese, chopped cilantro, etc. (I also really like croutons)

Place a large stock pot on the stove-top and set to medium-high heat. When pan is warm, add olive oil. Add carrots, celery, onion, and garlic and saute 4-5 minutes.

Add in the black beans, chilies, and beef broth. Stir to combine and then add the salt, pepper, chili powder, cumin, oregano, and bay leaf.

Simmer uncovered for about 20-25 minutes or until carrots are tender.

Remove from heat. Remove bay leaf from soup.

Place soup in a blender. (You could use an immersion blender in place of this step) Place lid on blender, but remove the stopper in the lid to let heat escape. Place a paper towel over the hole to avoid splatters.

Puree soup until completely smooth. Optionally you could pulse until a semi-chunky soup is achieved. Squeeze in the juice from one lime and pulse to combine.

Ladle into bowls and top with desired toppings. Serve with extra lime wedges. Makes about 8 C soup.

Nutritional Information (1 C soup, w/o toppings):

125 calories, 2g fat, 8g fiber

2 Weight Watchers points

South Beach Diet Phase 2 (eat carrots sparingly)

Saute the vegetables

Add in your canned items

Don't forget the seasonings

Blend it

Add your favorite toppings and enjoy!

Pao de Queijo (Brazilian cheese bread)

2011-03-11T10:00:00.001-07:00

If you have eaten at Tucanos or any other Brazilian steakhouse, I'm sure you have enjoyed those little cheesy balls of goodness known as Pao de Queijo, literally bread of cheese. My husband, having served two years in Brazil for our church, speaks longingly of those little balls of dough and cheese. He claimed (notice the past tense) that there was no real way to make authentic pao de queijo in the States. Even the ones at Tucanos were not quite right. Well, my friends, all that has changed. Thanks to Sara over at www.ourbestbites.com (love them!) we have a new addiction in our house. I'm serious. I've made these 3 times in the last 2 weeks and every time the WHOLE batch is gone by the end of dinner. They are ridiculously easy, and were deemed "authentic" by my sweet husband. So, if you are a lover of Brazilian culture and cuisine, if you are a lover of quick breads, if you are a lover of cheese, if you have a gluten intolerance (yes they are gluten free!) or simply if you are a lover of food, you must try these. I'm serious, you must, you have no choice! You can thank me (and Sara) later.
P.S. These are Sara's words with my photos.

(Don't be deceived by the muffin tin, these are light, fluffy, airy, and cheesy!)

Pao De Queijo

Recipe by Our Best Bites
1 large egg
1/2 cup milk
1/4 cup canola oil
1 cup tapioca flour (sometimes labeled tapioca starch) no substitutions
1/2 tsp kosher salt
1/4 C grated cheddar cheese* (preferably medium or sharp)
1/4 C grated Parmesan cheese
*you can play around with the cheese. I’ve used Monterey Jack, low-moisture mozarella, swiss, and even gruyere in place of the cheddar. All great!
Optional: extra cheese to sprinkle on top and any herbs/flavorings you’d like to add. Try rosemary and or garlic powder, my favorites!
Preheat oven to 400 degrees. Place egg, milk, oil, tapioca flour, and salt in blender and blend until smooth. Add cheeses and pulse 2 times. Immediately pour batter into a mini muffin tin (if your muffin tin isn’t non-stick, spray lightly with non-stick spray first), filling each well about 3/4 full, or just slightly less. If desired (and I recommend), sprinkle a bit of parmesan cheese on top and/or a tiny sprinkle of kosher salt.
Bake for 15-20 minutes until puffed and golden. Remove from oven and cool for a few minutes before removing rolls from pan. Serve warm. {Que Gostoso!} These actually don’t re-heat well so I recommend making and eating fresh.

The trickiest part about this is tracking down the flour. I found mine at Sprouts Market. I'm sure Sunflower Market, Whole Foods, or any other store with a good gluten-free section would carry it. But once you find the flour, you have it. Then you can make these over and over without any problems!

These are the little balls of goodness straight out of the oven!

Roasted Beets

2011-03-10T10:00:00.018-07:00

I love beets! If you think you don't like beets, I would recommend trying this method of preparing them. If you still don't like them, then so be it! I love the sweet flavor, the intense color, and the wealth of nutrients beets provide. Until recently, I had a difficult time finding a way to prepare them that I really loved. But, thanks to the Taste of Home cook book I got for Christmas, I found the perfect way to enjoy them!

Roasted Beets
beets
olive oil
salt
pepper

Preheat your oven to 400. Cut off the stems of your beets and the very end of the roots if they are long and stringy. Wash them. Wrap each beet individually in foil. Place in the hot oven for 45-60 minutes, until you can skewer them easily all the way through with a fork or toothpick. Open the foil and let them cool for 5-10 minutes until they you are able to handle them but they are still warm. Using a paper towel, scrub the peels off. The texture of the paper towel should easily take the peel off and expose that rich red color that beets are known for. Slice or chop the beets into large chunks. Toss lightly in olive oil (about 2 Tbs. for 1 lb. of beets) and sprinkle with salt and pepper.
A variation that I would recommend is to toss them in your favorite vinaigrette, instead of the olive oil. The contrast of the sweet beets and the tangy vinaigrette is fantastic!

Wrap them up

Cook them up

Peel, chop, and toss them up

Eat them up!

Glorified Rice Krispy Treats

2011-03-09T10:00:00.001-07:00

You have probably had these. I've had them lots of different places. But they are one of my absolute favorite desserts, so how could I not share them with you? So easy, so addicting!

Glorified Rice Krispy Treats
1 cup sugar
1 cup light corn syrup
1 cup crunchy peanut butter (I suppose you could use creamy instead)
1/2 bag (about 1 cup) butterscotch chips (essential)
1/2 bag semi sweet chocolate chips
4-6 cups Rice Krispies

In a medium sauce pan bring sugar and corn syrup to a boil. Boil for one minute, no more! Remove from heat and add peanut butter. Pour over Rice Krispies and stir until all the cereal is coated. Pour into a greased 9x13 pan. In another sauce pan melt together both kinds of chips. Stir constantly so they don't burn! (I used a double boiler to be extra careful) Pour over Rice Krispy mixture and spread until even. Let cool and harden. Cut into squares and devour!

Spread Rice Krispy mixture in pan

Melt the chips, spread, cool, and devour!

I must have gotten really wrapped up in that last step because I don't have any pictures of the final product...

Artichoke Spinach Pizza

2011-03-08T10:00:00.000-07:00

This is a yummy pizza that is far from ordinary. I love the flavor combination of spinach and artichoke hearts. I found this one on twopeasandapot.blogspot.com . These girls have some seriously awesome recipes! Next time you want a gourmet pizza, this is the one you want! And if you use skim milk and skim milk cheese, it is relatively low-fat! (I think it would also be yummy with chicken, sun-dried tomatoes, or roasted red peppers on top...mmm!)

Spinach Artichoke Pizza
2 tablespoons butter
2 cloves garlic, minced
½ teaspoon crushed red pepper flakes
2 tablespoons flour
1½ cup milk (any fat content)
¼ teaspoon salt
½ ounce (¼ cup) parmesan plus 1 ounce (½ cup)
7 ounces fresh spinach, washed and roughly chopped (I think frozen, thawed and well-drained would work as well)
1 pizza dough recipe (my favorite can be found here with my BBQ pizza recipe, remember this dough recipe makes 2 pizzas)
6 ounces (1½ cup) shredded mozzarella (skim works great)
1 (14-ounce) can artichokes, drained, rinsed and dried, quartered

1. Place a pizza stone on the bottom rack of the oven and preheat the oven to 525ºC.
2. In a medium heavy-bottomed saucepan, melt the butter over medium heat. When the foaming subsides, add the garlic and red pepper flakes; cook, stirring constantly, until fragrant, 30 to 60 seconds. Add the flour; continue cooking and stirring for 2 minutes. Gradually whisk in the milk. Bring the mixture to a simmer over medium-high heat, stirring frequently, then reduce the heat to medium-low. Continue to simmer, stirring occasionally for about 5 minutes. Stir in the salt and ¼ cup (½ ounce) of the parmesan.
3. (skip this if you use frozen spinach) Meanwhile, add the spinach (if the spinach isn’t damp from being washed, also add a couple tablespoons of water) to a medium saucepan set over medium-high heat. Cook and stir until the spinach just wilts, about 1 minute. Remove the spinach from the pan and place it in a clean kitchen towel. Squeeze the spinach as dry as possible, then add it to the béchamel from step 1.
4. Flatten the dough, then pick it up and gently stretch it out, trying to keep it as circular as possible. Curl your fingers and let the dough hang on your knuckles, moving and rotating the dough so it stretches evenly. If it tears, just piece it together. If the dough stretches too much, put it down and gently tug on the thick spots.
5. Dust a pizza peel (or the back of a large baking sheet) generously with cornmeal and transfer the round of dough to the peel. Rearrange the dough to something reasonably circular; stab it several times with a fork. Spread the spinach mixture over the dough, then top with the mozzarella, artichokes, and the remaining Parmesan.
6. Transfer the pizza to the hot baking stone, and bake for about 6-10 minutes, until the cheese is bubbling and the crust is spotty brown. Let the pizza cool for about 5 minutes before slicing and serving.

The sauce is the trickiest part of this pizza, but it's not hard. This is what it should look like.

This is your delectable pizza with sun-dried tomatoes on half.

Hawkins Hash

2011-03-07T13:34:00.000-07:00

So there's not really a theme this week, besides "dishes I've made recently and want to share with you." This is something my mom used to make as an easy weeknight meal. Her maiden name is Hawkins, hence the name Hawkins Hash. It is now a favorite in our house. It is a versatile dish, but I'm going to share with you the most common way that I make it.

Hawkins Hash
1 package good smoked sausage like Kielbasa, chopped--you know, the ones that come in one big loop that you can eat right out of the package
1/2 onion, diced (optional)
1/2 bell pepper (optional--it's WAY better with the onions and peppers, but sometimes I don't have any!)
2-3 baked potatoes, diced--I usually leave the peels on (use up those leftovers)
4-6 eggs
shredded cheddar cheese
salt and pepper
butter

Saute the onions and peppers in 1-2 Tbs. butter until cooked. Remove onions and peppers from the pan and add the potatoes or sausage (or both if they fit) in a single layer and cook for 2-3 minutes until brown and crispy then flip and repeat (you may need to add more butter to keep them from sticking). Remember, the potatoes and sausage are already cooked you just want to add a little color to enhance the flavor. So cook as little or as much as you want. Once everything has the amount of crispiness and color you want, add the onions and peppers back in. Whisk the eggs in a bowl then pour over everything else. Season with salt and pepper. The eggs will act kind of like a glue to hold everything together. Cook on medium-low until eggs are all cooked. It helps the eggs cook more evenly if you stir and flip with a spatula while the eggs are cooking. Once eggs are cooked, sprinkle with cheese and serve immediately with salsa or ketchup.
I usually serve this with toast and fruit and call it dinner! Or it makes a very hearty breakfast, especially rolled up in a tortilla as a breakfast burrito!

Chop it all up

Give it some color!

Add the eggs

Cheese it up and eat it up!

Salsa Ranch Rollups

2011-03-04T10:00:00.000-07:00

This recipe comes from my cousin Natalie via her sister Stephanie's Tried and True Cookbook. It is a favorite in our house. I love the flavors and the versatility. I usually just throw in whatever leftover veggies I have lying around. And these are so filling and full of lots of yummy stuff, they are a meal all on their own.

Salsa Ranch Rollups
flour tortillas (While I love the cook n serve tortillas, pre-cooked ones work best here.)
chicken cooked and chopped (great for leftovers)
salsa
ranch
your favorite cheese, shredded (I usually use cheddar, but Swiss is good too)
your favorite "sandwich" veggies, chopped (I usually use tomatoes, cucumbers for crunch, and bell pepper for bite)
butter for grilling

Heat 1-2 tbs. butter in large frying pan. Spread about 1 Tbs. salsa down the middle of each tortilla. Then squirt about the same amount of ranch dressing on top. Sprinkle with chicken, cheese, and veggies. Fold tortilla into thirds as tightly as you can without cracking the tortilla. Place rollup in melted butter, seam-side down. Grill until golden and crispy and cheese is melted, about 3-4 minutes on each side. Cut in half to serve and devour!

Prep all your ingredients

Start with the salsa and ranch

Add all your toppings

Roll em up and cook until golden

I dare you to eat just one!

Chicken Salad

2011-03-03T10:30:00.002-07:00

I LOVE chicken salad! But I rarely order it at a restaurant because I am somewhat picky about my chicken salad. And I rarely make it for myself because one batch is way too much for just me. So I love a chance to help throw a baby shower so I can make chicken salad. I was asked to bring little sandwiches to a baby shower a couple of weeks ago and my chicken salad on cream puffs paired with these were such a hit!

Again, I forgot to take a picture. This one is courtesy of sheknows.com via google images. This one looks like it has red onion in it. I've never tried it that way, but I think it sounds like a good idea!

Chicken Salad
-2 large cans of chicken--the ones you get at Costco (This may be considered cheating, which I'm totally ok with, but it also keeps the chicken salad from getting too dry)
-1/2 cup mayo
-2-3 Tbs. spicy brown mustard
-1/4 tsp. each salt and pepper
-1/4 tsp. each garlic powder and onion powder
-1 tsp. curry powder
-2-3 Tbs. pickle juice (optional)

-1 apple, finely chopped (Braeburn or Gala are good. Nothing too sweet, nothing too tart.)

Ok, so most things in this are approximated because I don't usually measure with this one. I will give you my best estimates, but I would recommend being conservative, tasting as you go, and adjusting according to your preferences. :-)

-Drain all the liquid off of one can of chicken and half the liquid off the other. Dump chicken into the bowl of a food processor.
-Add mayo, mustard, pickle juice, and seasonings
-Pulse until everything is well blended and chicken is fine, but not mushy
-At this point taste and adjust seasonings to your liking. If the chicken is too dry, add more mayo.
-Once the seasonings are adjusted, fold in finely chopped apple
-Serve on your favorite bread. I would recommend a good croissant, toasted sourdough, or the cream puffs found below!

Cream Puffs

2011-03-03T10:00:00.000-07:00

These cream puffs are so easy, so versatile, and so fancy looking! I usually fill them with a mixture of pudding and whipped cream or cool whip using a pastry bag. But last time I made them I sliced them open and filled them with my yummy chicken salad for a baby shower. So yummy! This recipe is not original, but I've seen it so many different places that I don't know who to give credit to. Just know that I am not smart enough to come up with this on my own!

*Note: This recipe does not double well. I needed a double batch to have enough for all the chicken salad so I made one batch, and while they were baking I cleaned the pot and made another batch.

Again, I forgot to take a picture, but this is about the color you are shooting for. This image is courtesy of whatscookingamerica.net via google images.

Cream Puffs
1 cup water
1/2 cup butter or margarine
1 cup flour
4 large eggs

Bring water and butter to a boil in a medium sauce pan. Remove from heat and immediately add all the flour. Stir vigorously with a wooden spoon until mixture pulls away from pan and forms a ball. (1-2 minutes) Add eggs one at a time, vigorously beating after each one until smooth. The dough will be a strange consistency. Just trust that as long as it is smooth and consistent throughout, it is correct. Drop by teaspoon or tablespoons full (depending on how large you want them) onto a greased baking sheet. Bake at 400 for 20-30 minutes. Or until puffed and golden. DO NOT open the oven early. It will cause them to collapse. A glass oven door is helpful, but if you don't have one resist looking until 20 minutes into cooking. If they do collapse, it's not the end of the world. The filling will mostly re-inflate them. Once golden brown, remove from oven and let cool completely before filling. Fill as close to serving as possible.

Teriyaki Chicken

2011-03-02T10:00:00.001-07:00

It doesn't get much easier than this. Serve it over rice with your favorite veggie on the side and you've got yourself a meal!

Teriyaki Chicken
boneless, skinless chicken breasts or tenderloins (I always use tenderloins, and I don't even bother to (gasp) defrost them first.)
1/2 cup soy sauce
1/2 cup brown sugar
1/2 onion, thinly sliced
1/2 tsp. red chili flakes
1/2 tsp. garlic powder

Place chicken in casserole dish. Combine last 5 ingredients and pour over chicken. Cover with foil and bake at 375 for 25-35 minutes, until chicken is cooked through. (I told you it was easy!) Flip the chicken about 15 minutes into baking. Remove foil last 5-10 minutes. Serve chicken, onions, and sauce over rice.

Baked Sour Cream Chicken Fingers

2011-03-01T10:00:00.001-07:00

My daughter loves to eat anything that can be dipped. Sometimes dip is the only way to convince her to eat. So chicken fingers are a big hit at our house. (We're still learning how to dip and bite rather than dip and lick several times before biting, but that's a totally different issue.) I came up with this one night, and everyone in the family enjoyed them. Low fat, super easy, and delicious! The sour cream keeps the chicken extra moist and gives it great flavor. I think your family will enjoy these as well!

Baked Sour Cream Chicken Fingers
-Chicken breasts or tenderloins, cut against the grain into strips or "chicken finger" shape
-3/4 cup sour cream (I always buy reduced fat)
-2-3 Tbs. milk
-salt and pepper
-panko bread crumb, plain or Italian flavored (panko bread crumbs make the chicken fingers extra crispy)

Preheat oven to 375. Season chicken with salt and pepper. Mix sour cream and milk until sour cream is a pourable consistency. Coat chicken in sour cream mixture, shaking off any excess. Then roll in bread crumbs and place on greased cookie sheet. (You can try baking the chicken on a cooling rack placed on a cookie sheet to get the chicken extra crispy. My cooling racks were too big for my cookie sheets.) Bake for 15-20 minutes, until chicken is cooked through. Serve with your favorite dipping sauce.

Coat, bake,

and serve! So easy, so good!

Chicken Saltimbocca

2011-02-28T14:21:00.001-07:00

This week I thought it would be fun to highlight some of my favorite chicken recipes. I think chicken is one of those things that everyone knows how to prepare in one form or another. It can become a little boring or it can be fantastic. Everyone, myself included, could use a new chicken dish in their repertoire. Hopefully this week will give you all some new ideas for an old classic.

Chicken saltimbocca is an Italian dish that my mom makes. It is one of the first dishes my mom made for my husband when we were engaged and he requests it each time we go to my parent's house.And I'm pretty sure it will be the first meal my brother will request when he gets off his mission in a few months. Traditionally saltimbocca is made from veal, but chicken is more readily available and just as good. I believe that the translation of saltimbocca is "jumps in the mouth," and it does just that! Serve it with angel hair pasta with a good pesto sauce or rice pilaf.

Chicken Saltimbocca
boneless, skinless chicken breasts or tenderloins
prosciutto (If you haven't had prosciutto, it is an Italian cured meat similar to bacon, but edible straight from the package more like ham. It is paper thin and melt-in-your-mouth delicious! It can be found by the packaged gourmet deli meats and cheeses. It may seem a little spendy, but a little goes a long ways. One package can make saltimbocca for 4, twice!)
flour
salt
pepper
olive oil

-Pound the chicken to less than 1/2 inch thick. I like to put the chicken in a large ziploc and pound it with the flat side of a meat mallet. (You can also use a heavy tin can.)
-Once all the chicken is pounded, season both sides with salt and pepper. (Go light on the salt because the prosciutto is salty.) You might want to cut chicken breasts in half at this point to get a size that is easier to work with.
-Now place a single layer of prosciutto on one side of each piece of chicken. You might need to use more than one piece of prosciutto and piece them together like a puzzle to cover the whole piece of chicken, or cut off excess if prosciutto is too big.
-Heat 1-2 Tbs. olive oil in a large, heavy frying pan on medium heat.
-While pan is heating, put about 1/2 cup flour in a shallow dish. Lay each piece of chicken in flour, pat down, flip, and repeat to get flour coated all over the outside of the chicken and prosciutto.
-Once olive oil is warm place chicken, prosciutto side down, in oil. Cook for 3-4 minutes on each side, until golden brown and chicken is cooked all the way through. The prosciutto should cling to the chicken and get crispy. Remove from pan onto paper towel lined plate.
*Note: If chicken is browning very quickly, turn down the heat so chicken has time to cook all the way through.

Coat it in flour

Cook in a little olive oil

Drain on paper towels, and devour!

Teriyaki Burgers

2011-02-25T10:00:00.001-07:00

My husband's all-time favorite food is hamburgers. He will go to a five-star steak house and order a hamburger every time almost without fail. I've already mentioned my obsession with French fries on here. I think that's why we go so well together. He and I go together like burgers and fries! :-) It is difficult to replicate a good restaurant burger at home. We have given up on frozen patties, with the exception of when we are hosting a large crowd. This is the best home made burger I have found. The weather has been teasing us lately with a week of 50s and 60s in February that I have been anticipating the BBQ season more than ever. What better way to end a week of sandwiches and look forward to spring than with a great burger! I might just have to pull out these burgers before spring even hits this year!

Teriyaki Burgers
1 pound lean hamburger
1/2 cup bottled teriyaki sauce
1/2 cup French fried onions
1/4 tsp. garlic powder
salt and pepper
good hamburger buns (I usually go for whole wheat or potato buns)
cheddar cheese (optional)
3 slices pineapple (fresh is best, but canned will do)
your favorite toppings--I like lettuce, tomatoes, carmelized onions, spicy brown mustard, teriyaki sauce, and mayo

Combine the meat, teriyaki sauce, French fried onions, garlic powder, salt and pepper. Press the meat into 3 large patties (they will shrink as they cook). Make sure to leave an indentation in the middle of the burgers.

This will allow for even cooking as the meat shrinks. Cook on a grill pre-heated on medium heat. Top with cheese the last minute of cooking. Brush pineapple slices with teriyaki sauce and grill for 2-3 minutes on each side until warm and grill marks show. Top each burger with one pineapple slice. Serve on toasted buns with your favorite toppings.

Monte Cristo Sandwiches

2011-02-24T10:00:00.000-07:00

If you haven't had a Monte Cristo Sandwich, you are not alone. I don't think many people have experienced this diner classic. It sounds a little odd at first, but it is oh so good! The key to a good Monte Cristo is good quality ingredients. It combines two of my favorite comfort foods, grilled cheese and French toast! It is warm and melty, sweet and savory. I serve these with a side of fruit and call it dinner. I dare you to eat just one!

Monte Cristo Sandwiches
Good Sourdough or French bread, sliced
sliced Swiss cheese
good sliced ham
eggs
milk
butter
powdered sugar
strawberry jam (or something comparable)

Place ham and Swiss cheese between 2 slices of bread. Whisk together an egg and a couple tablespoons of milk. Heat a frying pan over medium heat and grease with 1 tablespoon of butter. Soak each side of the sandwich in the egg mixture and place in the hot pan. Cook on both sides until golden brown and cheese is melted. Sprinkle with powdered sugar. Serve with jam for dipping or spread on top.
*Note: you can obviously make as many sandwiches as you have bread, ham, and cheese for. One egg mixture will be enough for about 3 sandwiches.

Pizza Pockets

2011-02-23T10:00:00.001-07:00

So I saw these on a commercial for Pillsbury Crescent Rolls and had to try it. If you have seen the commercial and wondered if these are any good, they are! So while I'm not going to take credit for this recipe. I am going to recommend them without hesitation! I love crescent rolls and whenever they go on sale I stock up and look for new ways to use them. These are so easy, and made with ingredients I usually have on hand!

Pizza Pockets
1 can crescent rolls
your favorite pizza sauce (I use ordinary marinara sauce straight from the jar)
mozzerella cheese
your favorite toppings (I used pepperoni and olives)

Start with two triangles of crescent dough and press together to make a rectangle. Spread with pizza sauce leaving a 1/2 inch border around the edge. Sprinkle with cheese and toppings. Press together another set of two triangles to make another rectangle. Spread with a thin layer of pizza sauce. Then carefully place the second crescent rectangle on the first. Use a fork to press the edges together. Repeat with the rest of the crescent dough and toppings. Bake on a greased cookie sheet at 375 for 12-15 minutes until golden brown. Makes 2 large or 4 small pizza pockets.
*Note the original Pillsbury recipe says to fold each rectangle in half to make 4 triangle pizza pockets with each can of crescent dough. I found that I could fit more toppings and it felt more like a meal if I made these bigger pizza pockets. But I'm sure the smaller versions would be great as snacks!

Cucumber Sandwiches

2011-02-22T10:00:00.000-07:00

I love these and make them often for baby showers or brunch-type gatherings. The great thing is they are so good you can't eat just one and super easy to make!

Unfortunately I forgot to take pictures of these last time. This is the closest thing I could find on the web.

Photo courtesy of wiki.weddingbee.com via google images

Cucumber Sandwiches
bread (I like a good whole wheat)
English cucumber, thinly sliced
Chive flavored cream cheese (I forget the exact flavor, I think it is called onion and chive)
Garlic salt
salt and pepper

Stir between 1/4 and1/2 tsp. garlic salt into cream cheese (taste along the way to your preference). Spread a thin layer of cream cheese mixture on two slices of bread. Place 4 cucumber slices on one slice of bread. English cucumbers are essential. The skins of regular cucumbers are too tough. Sprinkle the cucumber lightly with salt and pepper. Top with the other slice of bread. Using a good serrated knife, cut off the crust and cut the sandwich into fourths trying to cut between the cucumber slices. One large cucumber will use almost a whole loaf of bread and leave you with a platter full of yummy bite-sized sandwiches.

Breakfast Sandwiches

2011-02-21T09:15:00.000-07:00

To kick off my week of sandwiches I thought it was appropriate to start with breakfast! I first had these when we were staying with our good friends Kristen and Stephen last year. I had never even thought to make breakfast sandwiches at home. These are an easy, quick, and hearty breakfast. Great on the go as well.

Breakfast Sandwiches
Sandwich thins (Have you seen these, they are great! I guess English muffins would work as well.)
eggs
cheese
ham (not the super thin sandwich meat, but the thicker stuff)

Place thin slices of cheeses (I recommend cheddar) on one half of the sandwich thin and toast in a toaster oven or under the broiler of your oven. While the bread is toasting, cook the egg to your liking. (I always leave the yolk a little runny. Not great for taking on the go, however.) Once the egg is cooked, cut the ham to size and throw on the hot frying pan for about 30 seconds on each side until warm and golden. Assemble your sandwich (I always put the ham between the egg and the cheese.) I have these a couple times a week for breakfast. Enjoy!

Roast Beef and Pepperoncini Sandwiches

2011-02-18T10:00:00.001-07:00

These beef sandwiches are finger-lickin good and great to feed a crowd. I first had these when my sister-in-law made them for us and I fell in love. This particular recipe comes from the menu mama. She has lots of great stuff. Check her out at www.themenumama.com . And I think this is a great segue into next week. I will be featuring sandwiches. All kinds of sandwiches: hot and cold, for mealtime, snack time, and party time, and they are all fast and easy!

Roast Beef and Pepperoncini Sandwiches
1 jar pepperoncini peppers (found on the pickle aisle)
1 onion, sliced
1 beef roast
provolone cheese
good hoagie rolls

Put the roast in a greased (or lined) crock pot. Season with salt and pepper. Dump sliced onions and the jar of pepperoncinis (juice and all) on top. Cover and cook on low 6-8 hours. Shred the meat with 2 forks. Toast the buns in a toaster oven or under the broiler with cheese on one half until cheese is bubbly. Use a slotted spoon or tongs to put meat and onions and peppers on one half of the roll. Top with the other half and enjoy!

Shred it good! (I like to leave the juices in to keep it all moist. Just be careful not to get too much juice on your sandwich so it doesn't get soggy.)

Gobble it up!

Chicken Broccoli Casserole

2011-02-17T10:00:00.001-07:00

I LOVE chicken broccoli casserole. What I don't love is having to cook the chicken before assembling the casserole, so I usually only make it if I have leftover chicken from another meal. However, I discovered that making it in the crock pot cuts out that step. Another reason to love the crock pot: one step cooking. This might seem a little different than some chicken broccoli casserole recipes, but I think the mayo, lemon juice, and curry really make all the flavors pop!

Chicken Broccoli Casserole in a Crock Pot
6-8 chicken tenderloins or 2-3 chicken breasts
1 can cream of chicken soup
1 can cream of mushroom soup
about 3/4 cup mayonnaise (depending how tangy you like it)
about 3/4 cup milk (depending how thick you want it)
1/2 tsp. onion powder
1/2 tsp. garlic powder
1 tsp. curry powder (optional)
1/4 tsp. salt
1/4 tsp. pepper
1-2 Tbs. lemon juice
1 package frozen broccoli or 1-2 heads fresh broccoli, chopped
Put chicken in greased crock pot (or use a crock pot liner, love those!) Combine soups, milk, mayo, seasonings, and lemon juice. Pour sauce over chicken. Dump broccoli on top. Cook on low for 6-8 hours. At this point you can serve as is, or shred the chicken. Serve over rice and sprinkle with seasoned bread crumbs (or crushed croutons).

Beef Stew

2011-02-16T10:00:00.000-07:00

So this is totally cheating because it comes right off the back of the stew packet. But it is a family favorite and it goes in the crock pot and makes the house smell oh so good!

Beef Stew
1 package stew meat (about 1 lb.)
4-5 potatoes, cut into chunks (either peeled or scrubbed first, I prefer skins on)
4-5 carrots, peeled and diced
1 large onion, diced
water (according to package directions)
1 package stew seasoning (McCormick does a good one)

Some packets have you brown the meat first, I've done it both ways. I don't notice much of a taste difference and it's easier to just throw the meat in the crock pot. I would put the potatoes and carrots in the crock pot first, because root vegetables take longer to cook and do better with more contact with the crock pot. Also, then they get all the good meat drippings on them. Then add the onion and meat. Sprinkle on the seasoning packet and pour on the water according to the packet directions. Cover and cook on low for a long time. The longer the better.

(photo courtesy of boudoir magazine via google images)

Taco Chicken

2011-02-15T10:00:00.001-07:00

This is so easy, I don't know if it counts as a recipe. But I'm passing it along in case you have a similar obsession to Mexican food as I do. This chicken is great in tacos, tostadas, and burritos. I bet it's even good in enchiladas, but I've never tried it that way.

Taco chicken
chicken
salsa
taco seasoning

Place frozen chicken in crock pot in as even of a layer as you can. Pour salsa on top. Make sure all the chicken is covered. The chicken doesn't need to sit in the salsa, but it does need to all have a layer on top. Sprinkle with taco seasoning and cook on low until chicken is cooked through. Shred and serve in your favorite Mexican dish.

Pour the salsa

Sprinkle the taco seasoning

Shred and enjoy!

Chicken Cordon Bleu in a crockpot

2011-02-14T10:00:00.000-07:00

So the only way my family stayed alive during the last several weeks is thanks to my crock pot. I love being able to throw something in in the morning and not think about it again until right before dinner. So I decided to do a week dedicated to my favorite crock pot meals.

I found this one on thequeensofthekitchen.blogspot.com, a blog my cousin Monica collaborates with some friends on. I love chicken cordon bleu and while this is far from the classic, it has all the flavors and is oh so easy and yummy! So here's a great spin on a classic. Just cook some rice and throw together a salad and you have dinner!

Chicken Cordon Bleu in a crockpot

8 boneless, skinless chicken breasts (I used 7 or 8 tenderloins and it was plenty for us, the missionaries, and leftovers)

1 tsp salt

1/8 tsp white pepper (or black)

1 tsp dried thyme leaves (I omitted)

8 thin slices boiled ham

2 onions, chopped (1 was plenty)

4 cloves garlic, minced

1 (16 oz) bag baby carrots

1 (16 oz) jar Alfredo sauce

1 (10 oz) can cream of chicken soup

2 cups shredded Swiss cheese

Rice

1. Sprinkle chicken breasts with salt, pepper, and thyme. Wrap a slice of ham around each breast and secure with toothpicks.(My chicken was frozen and I didn't want to mess with pulling toothpicks out at the end, so I skipped them.)

2. Place onion, garlic, and carrots in a 5 to 6 quart slow cooker. Top with wrapped chicken breasts.

3. In medium bowl, combine remaining ingredients. Pour into slow cooker. Cover and cook on low for 6-8 hours or until chicken is thoroughly cooked. Serve over rice.

Chicken all seasoned and wrapped

Add the yummy sauce on top.

And that's all the pictures. I guess making sure 2 hungry missionaries had what they needed distracted me from taking a picture of the finished product. Just trust me, it was good.

Thai Peanut Stir Fry to die for!

2011-02-11T10:00:00.007-07:00

This recipe was inspired by the bottled Thai Peanut Stir Fry sauce you can buy in the grocery store. After being alarmed at how much it cost, I read the ingredient list, went home and created my own version. After a couple trials I have what I feel is a far superior sauce. Every time I make this my husband tells me I need to bottle it, sell it, and make our millions. Instead, alas, I am sharing it with you. I hope you enjoy it as much as we do. I must admit that I rarely measure when making this, but instead taste as I go. However, I did measure it once in order to record it for posterity (and the blog of course!) Enjoy!
*Also I must add that my husband does not really like Chinese food, stir fry, or a lot of vegetables for that matter, but he LOVES this!

Thai Peanut Stir Fry
1/2 cup (or less) vegetable oil
1/4 cup soy sauce
3 cloves garlic, crushed
1 Tbs. white wine vinegar
2 Tbs. brown sugar
3/4 tsp. red chili flakes (more or less depending on the level of heat you want)
1/4 cup + 1 Tbs. crunchy peanut butter
1 lb. stir fry beef ( I often cheat and use stew meat with any extra fat cut off)
3-4 cups chopped veggies: I always use broccoli (fresh or frozen), carrots, and green beans (fresh or frozen) I also like cauliflower, snow peas, and onion (sliced into very thin strips)

Mix the first 7 ingredients. If you used less oil you may need to add a little at a time until you get a smooth consistency. Taste it and add more brown sugar or chili flakes depending on your preference. Set aside.
Cook the beef (I suppose you could use chicken, but in my opinion beef is far superior with these flavors) in a little oil in a large frying pan with a lid. Once beef is cooked, add veggies and 2-3 Tbs. water (less if using frozen veggies). Cover and let veggies steam for 5-6 minutes, until tender. Carefully remove the lid and stir in the sauce. As the sauce heats up it should coat all the meat and veggies evenly. Cook until everything is evenly coated and heated through. Serve over rice.

Thai Honey Peanut Chicken

2011-02-10T10:00:00.000-07:00

I found this recipe on my friend Heather, aka the menu mama's, blog a few weeks ago. (Check her out at www.themenumama.blogspot.com) I think she got the recipe from The Pioneer Woman. I love that it is something different with ingredients I usually have on hand. And it is so easy and delicious!

When it starts to cook it will look like this.

As it cooks down it looks more like this!

Thai Honey Peanut Chicken

1 lb chicken breast, cut in chunks (I used 5-6 tenderloins)

1/4 cup soy sauce

2 Tbsp honey

1 Tbsp lime juice

1 large garlic clove, minced

1 Tbsp peanut butter

1/2 tsp curry powder

1 tsp sriracha, or a few drops of tabasco

Mix ingredients and marinate chicken for 2-3 hours.

Cook chicken in the sauce over medium-high heat for 7-8 minutes or until chicken is done.

If the sauce starts to dry up before the chicken is cooked through, turn the heat down to medium so the sauce doesn't burn before the chicken is done.

Sprinkle with sesame seeds (I skipped this because I didn't have any) and serve with fried rice.

Fried Rice

2011-02-09T10:00:00.001-07:00

I love fried rice. This recipe is so easy and is great served with wontons! I adapted several recipes I have seen and made this my own. Enjoy!

Fried Rice
2 cups cooked rice (old rice will absorb flavors better, but fresh is fine)
1/4 cup diced scallions
1/4 cup diced ham
1/2 cup frozen veggies (corn, carrot, and pea blend)
1/4 tsp. garlic powder
2-3 Tbs. soy sauce (Be conservative. You don't want it to get too salty. You can always add more later.)
2 eggs, beaten
vegetable oil
tabasco sauce (optional)

Brown scallion, vegetables, and ham in 1-2 Tbs. oil over medium heat until ham starts to get some color, vegetables defrost, and scallion softens a little. Add rice, soy sauce, and garlic powder. Stir until combined. Cook until heated through. Pour beaten eggs over the top and stir until there are bits of scrambled egg throughout and all the egg is cooked. Add tabasco to taste if desired.

Brown the veggies and ham

Add the seasonings and rice. It's that easy!

I'm back! with one of my favorites...wontons!

2011-02-08T15:00:00.006-07:00

After a 6 week hiatus, I'm back! So for those who haven't heard, we are expecting munchkin #2 come August. Therefore, there has not been a lot of cooking going on around here. That has all been changing the last week or so. I have lots of recipes I have been dying to share with you, so let's get with it!

I have decided to share some of my favorite Asian inspired recipes this week. I love Asian food. I made a giant batch of wontons last week just for me while the hubby was camping with the boy scouts (in Colorado in February!). I figured I was celebrating the Chinese New Year, satisfying a craving, and keeping myself busy while he was away all at once. So here's my wonton recipe. My mom got this recipe from a college room mate of hers and it became a family favorite of ours. WARNING: these are highly addictive. I ate half a batch all at once without batting an eye. So yummy! These are a great appetizer/finger food or I usually eat them as a meal with rice or chow mien on the side.

Wontons
3/4 lb. lean ground beef (or if you're feeling frisky, use chopped, raw shrimp)
1/2 package tofu (I have found firm works best)
3-4 scallions, chopped
1/2-3/4 cup chopped bean sprouts
1/4 tsp. or so of salt, pepper, garlic powder each
2-3 Tbs. soy sauce
1 package wonton wrappers (found in the produce section by the tofu and refrigerated salad dressing)
vegetable oil

-Mix the first 6 ingredients together with your hands.
-Pour about 1/4 inch of oil in the bottom of a heavy-bottomed pan and heat over medium heat. I have found that a big soup pot works best because then the sides of the pot catch most of the oil splatters.
-While the oil is heating, lay out the wonton wrappers on a clean, dry counter (start with 1/2 the package or less). Spoon a small lump of the filling onto the middle of each wrapper. Using your finger dipped in water, wet two adjoining sides of each wrapper and fold in half to make a triangle shape. Make sure they are sealed all the way around. If you get a hole in the wrapper, tear off a small piece in the corner to patch it.
-Once you have several wontons prepared, gently put one in the oil. You know the oil is ready when the wonton starts to bubble and sizzle. Once the oil is ready, cook 4-5 wontons at a time.
-Cook until golden brown (3-4 minutes on each side). I wear an oven mitt and use a spatula for flipping and removing wontons. Watch your oil carefully. If it starts to sizzle a lot and the wontons are browning quickly, turn down the heat. If the wontons brown too quickly, the filling will not be cooked. You probably want to cut open the first couple right away to make sure the filling is cooking through all the way.
-Put wontons on paper towel lined plate to cool.
-Serve with sweet and sour dipping sauce.
-Makes about 3/4 a package of wontons (I think that's around 30-40)

Filling in the middle

Seal the edges

Pan fry until golden

Dip in sauce and devour!

Sweet and Sour Dipping Sauce
apricot jam
soy sauce

Heat jam in microwave in 30 second intervals until runny enough to push through a fine mesh strainer. Strain out the chunks and add soy sauce to taste. I like mine sweeter, so I usually only add a couple table spoons of soy sauce to 1 cup strained jam.

Best French Fries Ever!

2011-01-06T10:42:00.000-07:00

So I am yet to make a good French fry at home that compares to a good restaurant French fry. I found a recipe that I think will come close. It's actually more of a formula than a recipe as it requires changing oil temperatures and double frying. As soon as I get a candy thermometer I will report back on that one. But for now, I thought a good discussion on what makes a good French fry was in order. Do you have a favorite place to get French fries? For me a fry needs to be crispy, salty, and have that mmm factor that just can't be described any other way. A really good fry does not need to be dipped. But it's more fun to dip, and I usually just stick with ketchup. Let me tell you my favorite fries and what makes them the best. In no particular order:
(all photos from google images)

Red Robin--a good thick-cut steak fry that is crispy on the outside, but what really makes it is the seasonings and can you say bottomless?

McDonalds--a classic that usually can't be beat. It's the way they are double fried that really makes them the best.

Five Guys--It's the peanut oil. I'm pretty sure they are the fattiest fries around, but who eats a French fry to be healthy?

Wendy's--slightly thicker cut than the McDonalds fries, and I think they have the perfect amount of salt and dipped in a frosty are the perfect guilty pleasure.

Well, there you have it. Those are the best in my book. Where do you go for your French fry fix? Do you like them thick cut or thin? Ketchup, fry sauce, plain, or some other concoction? Any special seasonings? Do you make them at home? Really, enlighten me. Who has the best fries where you live? I guess you could call this a passion of mine. I'm on a mission to find the best French fries ever and I need your help!

Funeral Potatoes

2011-01-06T10:20:00.000-07:00

Ok, so this is kinda cheating because I've already posted this recipe, but a week of my favorite potato recipes would not be complete without funeral potatoes. They are my ultimate favorite way to eat potatoes with the exception of a good French fry. So, sorry for the repeat, but it's worth repeating.

Funeral Potatoes
10-12 good-sized potatoes (I usually use Russet)
1 can each of cream of chicken soup and cream of mushroom or 2 cans cream of mushroom
1 cup sour cream
1 tsp. onion powder
1 tsp. garlic powder
salt and pepper to taste
1/2-3/4 cup shredded cheddar cheese
milk
bread crumbs or crushed corn flakes (optional)

Boil, peel, and shred the potatoes. I usually use the shredder attachment on my food processor or I have used a cheese grater. While potatoes are boiling, mix the soups, sour cream, and seasonings. Add milk to the consistency you want. (I usually go for a consistency similar to mayonnaise; not too thick, but not too runny.) Stir in shredded potatoes. Spread the whole thing in a 9x13 casserole dish and top with bread crumbs or crushed corn flakes if you'd like. Cover with foil and bake at 350 for 30-45 minutes or until edges are bubbly. Remove foil the last 10 minutes. You can also make in advance and keep in the refrigerator, but you will need to allow for 60-75 minutes in the oven if the potatoes are cold.

Smashed Red Potatoes

2011-01-05T10:00:00.000-07:00

This recipe comes from my friend Heather's blog, themenumama.blogspot.com, (she calls them Crash Hot Potatoes) and I think she got it from somewhere else. But that's the great thing about the blogosphere, we all get to share and benefit from each other. I loved this recipe because it was simple, with few ingredients, and delicious!

Smashed Red Potatoes
Red potatoes (2 per person...or more)
olive oil
salt
pepper
rosemary

Boil the potatoes until they are fork tender. Generously drizzle a cookie sheet with olive oil and place the cooked potatoes on the cookie sheet. Then smash the potatoes with a potato masher or heavy can once, turn 90 degrees and smash again. Drizzle olive oil on top, sprinkle with salt and pepper and rosemary. Bake at 450 for 20-25 minutes until golden brown around the edges and slightly crispy on the bottom.

Red Potato Salad

2011-01-04T13:53:00.000-07:00

This is not your traditional potato salad. It is much simpler with just 4 ingredients and it is tasty! I mean if you look at the ingredient list, how can you go wrong? This is definitely a go to recipe for me. Don't get me wrong, I love a classic potato salad, but this one is just different, in a good way.

(photo courtesy of skinnytaste.com...don't be fooled, this recipe is NOT from skinnytaste.com)

Red Potato Salad
5-6 lbs. red potatoes, boiled until fork tender and cut into bite-sized pieces if necessary
1 bottle good ranch dressing or 1 packet ranch dressing prepared according to directions
1 lb. bacon chopped into small pieces and cooked until crispy
1 bunch green onions, diced (use as much or little as you like)

Slowly add the ranch to the potatoes to your desired consistency. Carefully toss all the ingredients together. Serve warm or cold. I usually eat a serving while it's still warm then chill before serving the rest.

Hashbrowns

2011-01-03T10:00:00.000-07:00

I love potatoes! They are plentiful this time of year and most fresh produce is scarce, so they are my go to. Potatoes are the ultimate comfort food. So here is my week long tribute to the one and only potato!
I may have mentioned on here before my deep love for breakfast food. (I get it from my father.) Hashbrowns would have to top the list of favorite breakfast foods for me. Give me some eggs with a side of hashbrowns and bacon and I am one happy girl! I used to buy the big bags of frozen hashbrowns, but now that I know how easy these are, I usually stick to homemade. Generously salted with lots of ketchup, let's be honest, it's like having French fries for breakfast!

Hashbrowns
Potatoes (1-2 per person)
vegetable oil
salt
pepper
ketchup

Peel the potatoes and remove any bruised or rotten parts. Then grate them. I usually just use my cheese grater, but you can also use a grating attachment on your food processor. Then comes the tricky part, you need to squeeze out as much of the moisture as you possibly can. I usually take a handful of grated potatoes and squeeze them between my palms then pat them into a small pancake shape. I'm thinking you can probably squeeze the liquid out with a cheesecloth if you have one then form the potatoes into patties, that might be easier. Whatever method you choose, DO NOT SKIP this step. Removing the moisture is essential to a crispy hashbrown.

Once you have all your patties formed, heat about 1/4 inch of oil in the bottom of a heavy pot or dutch oven. You know the oil is ready when you toss in one little piece of potato and it sizzles. Salt and pepper the potatoes before you cook them. Carefully place the potato patties in the oil and cook until crisp and brown on one side then flip. Only flip them once. Then drain on paper towels and eat with lots of ketchup!

Merry Christmas!

2010-12-20T10:00:00.003-07:00

I'm taking the week off to recover from all the baking I've done recently, spend time with my family, and just enjoy all that this time of year has to offer! I'll be back next week with some favorite potato recipes to kick off the new year. Enjoy a safe and happy holiday!

Chocolate Peppermint Cake in a Jar

2010-12-17T10:00:00.000-07:00

I saw this on ourbestbites and just had to try it. They are individual chocolate cakes with ganache filling and peppermint frosting in a cute little jar. They can also be made as cupcakes, but the jar is so much cuter! What a fun gift! I am going to give you the link to the recipe for simplicity's sake, but will include my photos down below.

Chocolate Peppermint Cake in a Jar
*Note I did not make the frosting she recommended, it sounded too technical for me. I just made a standard butter cream frosting, but replaced the vanilla with peppermint extract.
Also my cakes sank in A LOT! I think, actually I know, it was due to the altitude here. It made for a nice deep hole to fill with ganache, but the ganache didn't cover the entire top as a result. Still pretty and delicious, just different than theirs.

Just fill halfway or less because they rise up a lot and you want plenty of room for the other yummy stuff!

Mine were very cavernous and ready to be filled. You may need to cut a little hole to fill, assuming that you live at a lower altitude than I do.

Pour the ganache all around if you possibly can. It's pretty and it helps hold the moisture in the cake.

Top with mint frosting and crushed peppermints. Yum-o!

Screw on the lid, top with a bow, and you have 8 new best friends!

Cornflake Wreaths

2010-12-16T10:30:00.000-07:00

I have made these every year for a long time. They are so easy and fun to make. Get the kids involved and go to town! We made these at a mommy and me party this year and the kids had fun decorating their Christmas trees with all the sprinkles and M&Ms they could handle. Traditionally I shape them into wreaths and top with red hots for the holly berries.

(image courtesy of virtualperch.wordpress.com via google images)

Cornflake Wreaths
1 cube butter or margarine
1 1/2 bags mini marshmallows
cornflakes (sorry, I didn't measure)
green food coloring
red hots or other candies for decorating

Melt the butter in a large pot. When it is about half melted add the marshmallows. Once the marshmallows are melted add the food coloring until you get the color you want. Turn off the heat. Then add cornflakes to the right consistency. You want enough cornflakes that there is no marshmallow goo leftover, but you don't want too many or the cornflakes will be dry. Once the cornflakes are coated, let them cool a little, grease your hands (I just rub butter all over them, but Pam works too) and go to town. Shape into wreaths and place on waxed paper. This will be tricky when they are warm, but you can just shape them right on the waxed paper by placing a blob and making a hole in the middle. Add the red hots or sprinkles while they are still warm so they will stick. Let them cool completely, then peel off the waxed paper.

Pumpkin Chocolate Chip Bread

2010-12-16T10:00:00.000-07:00

So I love pumpkin bread, but my husband only likes it with chocolate chips. I went with it, everything's better with chocolate, right? So you can always omit the chocolate chips, but why would you do that? My 15 month old LOVED this stuff. It's ok to give her bread for breakfast, lunch, and dinner, right? Even if this so called "bread" is half sugar? As long as it was in the house, it was all she would eat. Even though ever loaf I made sank in (it's the altitude) I didn't mind because it was crunchy on top and moist in the middle. Let's just say it didn't last long t our house. This recipe comes from allrecipes.com.

Chocolate Chip Pumpkin Bread
1 cup butter or margarine, softened
3 cups sugar (yes you read that correctly)
3 eggs
3 cups all-purpose flour
1 Tbs. baking powder
1 1/2 tsp. baking soda
1 1/2 tsp. cinnamon
1 1/2 tsp. ground cloves
1 1/2 tsp. ground nutmeg
(I subbed 1 1/2 Tbs. pumpkin pie spice for the 3 above spices)
1 (16 oz) can pumpkin (NOT pumpkin pie filling)
1 cup semi-sweet chocolate chips

Cream butter and sugar. Add eggs and mix well. Combine dry ingredients. Stir into creamed ingredients until just moistened. Stir in pumpkin. Then stir in chocolate chips. Pour into 2 greased 9x5x3 inch loaf pans. (I did 4 mini loaves.) Bake at 350 until toothpick in the middle comes out with just a few moist crumbs. About 1 hour for regular loaves, 30-40 minutes for the mini ones.

Cranberry Salsa with Cream Cheese Dip

2010-12-15T10:00:00.002-07:00

This dip is festive looking and delicious. I got this one from my cousin Monica's food blog thequeensofthekitchen.blogspot.com . Monica is a fellow lover of food and I love trying the recipes she and her friends post. This one seemed unique and delicious so I decided to give it a try and I'm so glad I did!

Cranberry Salsa Dip with Cream Cheese
1 1/2 cups fresh cranberries, rinsed and drained (6 oz.)
1/8 cup minced green onions
1 small jalapeno chile pepper, cored, seeded and minced
1/4 cup granulated sugar
1/8 cup fresh cilantro leaves, minced
1 tablespoons finely-grated fresh ginger
1 tablespoons fresh-squeezed lemon juice
1 (8-ounce) package cream cheese
Cranberries and/or cilantro sprigs for garnish

1. Rinse, drain, and pick over cranberries, (discarding all that are soft or bruised). Place them in a food processor; pulse until finely chopped but not mushy.

2. Place crushed cranberries in a bowl; mix together with minced green onions, jalapeno peppers, sugar, cilantro leaves, ginger, and lemon juice.

(In case you've never seen it, this is fresh ginger. You can find it in the produce section by the herbs. Most pieces were more gnarly than this one, but I got the most "normal" looking one because I figured it would be easier to peel. Peel it then grate it with a fine grater. I found that the most inner part was too fibrous to grate. I ended up using about half of this to get my 1 Tbs. this recipe called for.)

3. Cover with plastic wrap and refrigerate at least 4 hours so flavors develop (salsa will be too sharp and tart to begin with).

4. On a serving plate, place cream cheese; cover with the dip. Garnish, if desired, and served with crackers.

This one got rave reviews. It was both beautiful and delicious!

Ritz tagalongs

2010-12-14T14:00:00.002-07:00

Someone made these for us last holiday season and I thought it was such a great idea. So easy, and so yummy! Wrap them up in a cute Christmas tin and they make the perfect gift for friends and neighbors!

Ritz Tagalongs
Ritz crackers (I used the whole box, all 4 sleeves)
creamy peanut butter (about half a small jar was plenty)
milk chocolate chips (I used 2 bags)
shortening (I used 3 Tbs.)
white chocolate chips (optional)

Make the Ritz crackers into sandwiches with the peanut butter. Melt the milk chocolate in a double boiler with about 1-2 Tbs. of shortening added for every bag of chocolate chips (this will help keep the chocolate creamy).

(This is my makeshift double boiler. It worked great!)

Ready to go!

Here goes nothing!

Hide and Seek!

Dip the sandwiches into the chocolate, tap the edge of the pan to get off any excess chocolate, and place on waxed paper to cool. (This is easier with a set of metal tongs.)

Once all the sandwiches are dipped, melt the white chocolate in the double boiler (no shortening this time) and drizzle over the cooled cookies to add a nice decorative touch. (I found the cooler the melted white chocolate was the drizzlier it was, not really sure why.)You can also sprinkle the cookies with festive sprinkles while the milk chocolate is still warm if you'd prefer.

The first cookies I drizzled.

The more drizzlier ones later.

Chocolate Caramel Oatmeal Bars

2010-12-14T10:30:00.001-07:00

I wish these had a better name but they don't, so let's just call them yumminess. I made these last year and my husband took some to work. He came home that day saying everyone was singing my praises and I had been named the best wife. Well, that's a tough title to live up to, but I try by making these as often as I can (which equates to about once a year!) I am taking these to a cookie exchange I am a part of tomorrow night. They are sure to be a hit!
*Update, the day after I made these my husband's boss asked when I was going to make those chocolate caramel things I made last year. So of course he took her some the next day. Whatever makes the boss happy!

this recipe comes from The Essential Mormon Cookbook by Julie Badger Jensen

Chocolate Caramel Oatmeal Bars

1 ½ cups flour

1 ½ cups old-fashioned oats

¼ tsp. salt

½ tsp. baking powder

1 ½ cups packed brown sugar

1 cup plus 2 Tbs. butter or margarine, melted

1 (14 oz) bag caramels (about 48)

½ cup whipping cream

1 (12 oz) package milk chocolate chips

In a large bowl combine the first 6 ingredients to form a crumbly mixture. Unwrap caramels. Melt caramels and whipping cream in a saucepan over low heat. Sprinkle half of crumbly mixture into a greased 9x13 pan. Bake at 350 for 10-15 minutes.

Sprinkle chocolate chips over baked mixture and top with melted caramel mixture.

Sprinkle remaining crumbly mixture on top. Bake at 350 for 15 minutes.

Make a day ahead or several hours ahead to allow time for the caramel to set. Makes 2 dozen bars.

Chex Mix

2010-12-13T13:58:00.000-07:00

I made this last weekend and it took some serious self control to keep from eating the whole batch! This is mostly the same as the recipe on the box of Chex, except I like it a little saucier and with more stuff added. If you have never made Chex mix, I promise the home made stuff is WAY better than the stuff you buy in the store.

Chex Mix
9 cups Chex cereal (I used 4 cups rice Chex and 5 cups corn)
2 cups mixed nuts (that's 1 can)
2 cups pretzels
2 cups goldfish (I prefer Cheez-its, but goldfish is what I had)
9 Tbs. butter or margarine
3 Tbs. worcestershire sauce
2 1/2 tsp. seasoned salt
1 tsp. garlic powder
3/4 tsp. onion powder

Melt butter in microwave then stir in other seasonings. Mix together all the dry ingredients and pour butter and seasonings mixture on top. Stir until evenly coated. Pour into two 9x13 baking dishes and bake at 250 for 1 hour, stirring every 15 minutes. pour onto paper towels or clean dish towels to cool.

Holiday Treats!

2010-12-10T10:00:00.012-07:00

No recipe today because I am busy in the kitchen getting the baking extravaganza underway. Are you ready?! Next week I will be featuring some of my favorite holiday treats to make and eat and share. Some are old favorites and some are new to me, but I'm sure will become classics.

photo courtesy of organizing.yourway.net

Aren't these adorable? I'm not doing sugar cookies this year

(too much other fun baking to do) but if I were I would totally copy these!

Some things to look forward to:
Chex mix--a classic
Ritz Tag-a-longs--easy and beautiful
Chocolate Peppermint cake in a jar--a new one to me, but sure to become a favorite
Cornflake wreaths or trees--fun for the kids
Oatmeal/chocolate/caramel bars--won me the title of best wife at my husband's work
Chocolate Chip Pumpkin Bread--another classic

At least one treat a day so heat up your ovens, unbuckle your pants, and come enjoy the feast.

*And while I'm at it, please feel free to share your favorite holiday treats to make and/or eat. I am always looking for new ideas and recipes!

Coconut Chicken Curry

2010-12-09T10:00:00.000-07:00

I got this recipe off of my cousin Vanessa's blog awhile ago. I have been wanting to make it for a long time, but since my husband does not like curry I saved it for my birthday so he could not complain. But, lo and behold, he liked it! He even took it for lunch the next day, and my 15 month old liked it as well. I love anything with curry, so this recipe was a good find. Thanks Ness!

Coconut Chicken Curry
2 lbs chicken, cut into small chunks
1 t salt
1/2 t pepper
1 1/2 T veg oil
2 T curry powder
1 1/2 r paprika (or cayenne, if you want it spicy)
1/2 onion
2 cloves minced garlic
4 red potatoes, in small chunks
(I also added about 1 cup of frozen veggies)
1 14 oz can coconut milk
1 14 oz can stewed tomatoes
1 8 oz can tomato sauce
3 T sugar

Season chicken pieces with salt and pepper. Heat oil, curry powder, and paprika in a large skillet over medium-low heat for two minutes, until fragrant (but don't let it burn). Turn the heat up to medium and stir in onions and garlic and cook ten minutes more or until onions are very clear. Add chicken, tossing lightly to coat with curry oil and cook for 7 to 10 minutes, or until chicken is no longer pink and is cooked through.

Add potatoes, then add coconut milk, tomatoes, tomato sauce, and sugar into the pan, and stir to combine.

Cover and simmer, stirring occasionally, for about 30-40 minutes or until sauce thickens. (I took off the lid for the last 10-15 minutes to let it really thicken up. Serve over rice and garnish with cilantro.

Tortellini Caesar Salad

2010-12-08T10:00:00.002-07:00

I love Caesar salad. This is a version that I used to make quite often in college, but just recently started making again. It stands well as a meal all on its own or you can pair it with some yummy bread.

Tortellini Caesar Salad
1 lb. cheese tortellini cooked (you can do this in advance if you want)
1 head Romain lettuce, chopped and washed
1 lb. chicken, cooked and chopped (I like to saute boneless, skinless chicken tenders in olive oil)
parmesan cheese
pepper
your favorite croutons (I love the Foccacia croutons our Costco used to carry, but I can't find them anymore)
your favorite Caesar dressing (I like Kraft's Classic Caesar)

Toss it all together and serve. You can prepare everything in advance and just toss right before serving or you can cook the chicken and tortellini right before serving. The salad might be slightly warm, but I kind of like it that way. Don't try to serve the dressing on the side with this one. It is absolutely necessary that the dressing be evenly dispersed among all the delightful elements of the salad. Perfect summer (or even winter) meal!

Easy Beef Stroganoff

2010-12-07T10:00:00.001-07:00

This is one of my husband's favorites. I call it guy food. It is an easy go-to meal that can be put on the table start to finish in less than 30 minutes and it's a classic.

Beef Stroganoff
1 lb. ground beef
1 can cream of chicken soup
1/2 cup milk
2 Tbs. sour cream
1/4 tsp. onion powder
1/4 tsp. garlic powder
salt and pepper
rice

Brown the meat with onion powder, garlic powder, salt and pepper in a saute pan. Once it is cooked all the way through, drain off the grease and add the cream of mushroom soup and milk. Stir until combined and simmer for about 7 minutes until warm all the way through. Right before serving stir in the sour cream. Serve warm over rice with lots of pepper on top.

*I don't know what it is, but I always have to have corn with my stroganoff. And I like it mixed in with the meat and rice. I won't eat it any other way. Try it, it's good.

Spaghetti Sauce

2010-12-06T13:55:00.000-07:00

First off I am so excited to announce that I was featured as a guest blogger on my friend Heather's blog themenumama.blogspot.com last week! Heather has lots of great recipes and a weekly menu and shopping list to follow as well. Head on over and check it out!

Ok now onto today's recipe. This is a classic go-to recipe at our house. It's not super authentic or even super homemade, but it is super yummy and super easy! Serve with your favorite pasta and you've got an easy weeknight meal.

Spaghetti Sauce
1 lb. ground beef (or I'm sure turkey would work)
1 medium onion, diced
2 cloves garlic, minced
olive oil
salt and pepper
1 jar of your favorite spaghetti sauce (I buy whatever is on sale)
1 lb. pasta (I like whole wheat penne)

Brown the meat with a little salt and pepper in about 1 Tbs. olive oil a large saute pan, add the onions and garlic when the beef is about halfway done.

Once the meat is cooked all the way through, add the jar of spaghetti sauce.

Stir, cover, and simmer for 15-20 minutes. This allows the sauce to thicken a little and the flavors to combine. Serve over hot pasta with lots of Parmesan cheese on top.

Lemon Meringue Pie

2010-12-03T13:58:00.000-07:00

Lemon Meringue Pie is my favorite kind of pie hands down. The tricky part is that I'd say 90%+ of lemon meringue pies out there are no good. I have made it a goal of mine to make lemon meringue pie every Thanksgiving until I perfect it. This was the third year in a row and it was pretty darn close. The filling didn't set up as much as I would have liked, but the flavor and texture were divine. I like this recipe because, unlike other recipes I have tried, the filling and meringue are prepared at separate times. Other recipes require you to spread the perfectly fluffy meringue over a piping hot filling and the timing never quite worked out for me. This one uses a method of a hot syrup to cook the meringue so the filling does not have to be hot to cook the meringue. When I saw this on my favorite show, America's Test Kitchen, I knew I had to try it and I'm so glad I did!

Lemon Meringue Pie
Once again I am simply going to give you the link to the recipe for simplicity's sake. (You will need to log into the site to view the recipe, but it's a really simply registration process and they don't bombard you with annoying email and who knows, you might find another recipe you like on there.) Down below I will have step by step pictures with a few pointers.

This is what it looks like when it coats the back of a spoon. You should be able to run your finger through it and leave a line.

Make sure your filling is spread out evenly and press the plastic wrap down to the surface of the filling before chilling. This will prevent a nasty film from forming on top.

Can you believe that started as 4 measly egg whites at the bottom of the big bowl? Keep beating. Glossy, stiff peaks look something like this. When you pull the beaters out peaks should form and keep their shape.

Make sure your meringue goes all the way to the edge so it won't shrink up as it bakes. You can make as few or many peaks as you want on top. I think with this one the messier it looks, the prettier it is!

Watch it carefully as it bakes, you don't want your meringue too toasty. Wait until it just starts to get golden and beautiful! Be sure to keep this chilled until you are ready to eat it! I would say chill at least 1 hour but no longer than 12. Enjoy!

Pumpkin Cheesecake

2010-12-03T13:42:00.000-07:00

I don't love pumpkin pie, but I know it is a staple at Thanksgiving and I love cheesecake so I went for the pumpkin cheesecake instead this year. I'm so glad I did because it was delicious! It was my first time making cheesecake in a spring form pan and it turned out pretty good. Serve this with a dollop of fresh whipped cream and it's heaven!

Pumpkin Cheesecake
This recipe come from Paula Deen on the food network. For simplicity's sake I will just give you the link to the recipe. I used 1 tsp. pumpkin pie spice in place of the cinnamon, nutmeg, and cloves because I didn't have nutmeg or cloves and I substituted a ginger snap crust for the graham cracker crust, but I'm sure graham crackers would be tasty as well!

Apple Pie

2010-12-02T17:29:00.000-07:00

Of course there are a million different recipes for apple pie, but this one is my favorite. It takes a little extra work, but it makes a great pie! I got this recipe from my cooking class at BYU (best class I ever took!). I remember the instructor telling us that a traditional apple pie will have a gap between the apples and the top crust because the apples shrink down as they bake, but this method does away with that. I always do a lattice crust on my apple pie because I think it's pretty and fun to do. I don't just make this pie at Thanksgiving time. I make it whenever my little heart desires. While apple pie is not may favorite type of pie (more on that tomorrow) I have a hard time resisting a good slice of homemade apple pie. Enjoy!

Fresh Apple Pie

4 cups fresh apples ( I always use Granny Smith) peeled and cut into 1/4 inch slices--I usually peel them with my potato peeler then core and slice with my apple slicer and then finally cut each of those slices into 2 or 3 thinner slices.
3/4 cup sugar
1/2 tsp. cinnamon
1/4 tsp. nutmeg (optional--I usually leave it out because I don't have it on hand)
3 Tbs. cornstarch
1/2 cup cold water
1/2 cup apple juice
2 Tbs. bottled lemon juice
dough for one double pie crust

Put peeled, cored, and sliced apples into medium microwave safe bowl. Cover with plastic wrap and microwave for 5 minutes. Shake bowl and microwave further until apples are tender, but not mushy. Drain off any liquid. Combine dry ingredients in medium saucepan. Add water, apple juice, and lemon juice. Cook on medium heat until thick and bubbly. Fold in drained apples. Turn whole mixture into unbaked pie crust. Cover with top and seal edges well. If using a solid crust on top, prick for ventilation. Brush lightly with milk and sprinkle with sugar (coarse sugar is best). Bake at 400 for 30-35 minutes.

Perfect Pie Crust

2010-12-02T10:00:00.010-07:00

Pie crust can be tricky. This is a simple recipe that I think turns out pretty well. Some people swear by butter for pie crust, others swear by shortening. Butter gives you good flavor and shortening gives good texture. I've heard some people use half of each. I tried that once and had a hard time getting a consistent texture. So, my compromise is to use butter-flavored crisco. This is just as much about technique as it is about ingredients. You get a flaky pie crust when the bits of butter or shortening melt in the oven and leave a little pocket behind. Butter has a lower melting temperature, that's why it does not always work as well. It tends to be melted before it ever reaches the oven. Now that I have totally scared you, here is the pie crust recipe. I promise, it's not really that difficult. Once you get the hang of it, you will never buy pie crust again.

Pie Crust
2 cups flour
1/4 tsp. salt
1 cup butter flavored Crisco
ice water (it must be icy cold)

Stir the salt into the flour. Add the shortening and use your hands to break it into small bits between the size of a pea and a marble. Once the shortening is all broken up, add ice water a couple tablespoons at a time. To avoid over mixing, I use my hands for this as well. Gently work your hands to the bottom of the bowl and then gently turn them over until the water is incorporated. Add more water until you get a dough that sticks together. It will not be a smooth dough. It should be somewhat shaggy or you added too much water. This recipe makes enough for a double-crusted pie or 2 single-crust pies. Carefully divide in 2 and wrap each ball of dough in plastic wrap. You should be able to marbleing of the shortning throughout the dough.

Try to make it as round as possible without manipulating the dough too much. This will make it easier to roll out. Refrigerate for at least 30 minutes or up to overnight. When you are ready to use it roll it out onto a dough mat or a floured surface. Work carefully because you only get to roll it out once. Once you have a large enough circle, carefully roll onto your rolling pin then roll into your pan or flip off your dough mat onto your pan. Finish off the edges, fill with your favorite pie filling, and bake.

For the lattice crust: After rolling out your second ball of dough use a pizza cutter to cut it into strips. Starting with 2 of the longest strips criss-cross them across the middle of the pie.

Then pick 2 more strips and layer them next to the very first strip you put down. Fold up one end of those 2 strips to put 1 more strip down going the opposite way then fold up the other side in order to put 1 more strip going the opposite way.

Continue folding up alternating strips in order to put strips underneath until you reach the edge.

Then crimp the edges and bake.

*To crimp the edges first cut off any excess that hangs more than 1/2 ince over the edge of the pan. Then Fold the dough up all around the edge to seal. Lastly, using 2 knuckles on one hand and a finger from the other crimp the edges by pushing the dough between your knuckles with your finger. (see picture)

At this point I usually brush with milk and sprinkle with sugar. Then I bake it.

It is also smart to cover the edges of the pie with foil to avoid over browning. The easiest way to do this is to fold a square of foil in fourths. Then cut a semi-circle out of the folded corner.

Unfold (there should be a circle opening) and place on the pie.

Remove foil the last 5-10 minutes of baking.

(If you look carefully you can see the flakes in the crust. Mmm!)

*Making a lattice crust really is not difficult, but it looks very impressive. It definitely is easier to explain in person than with words and pictures. If you want a one-on-one lesson just call or email me and I will gladly walk you through it.

Crescent Rolls

2010-12-01T10:30:00.002-07:00

So originally I was planning on making the Lion House Rolls. But the day I planned on making them I realized I did not have any powdered milk. So I went hunting for a new recipe and I'm so glad I did. These are Featherlight Overnight Rolls from the Mormon Rcipes Cookbook we got for our wedding. While they do take some advanced preparation, I love that you don't have to knead the dough and they really do turn out feather-light. You have to trust me that these are super easy. I wish they would have been a little bit sweeter, not sweet like a cinnamon roll dough, but still slightly sweeter. Besides that, I think this is a perfect recipe!

(photo courtesy of tasteofhome.com)

Feather-light Overnight Dinner Rolls
1 cup water
1 cup butter
3/4 cup sugar
2 tsp. salt
1 cup cold water
2 (.25 oz) packages yeast
1/2 cup warm water
4 beaten eggs
7 1/2 cups flour
butter for spreading (about 6 Tbs.)

In a large pot bring 1 cup water to boil. Add the 1 cup butter, sugar, and salt. Remove from the heat. Add the 1 cup cold water. Dissolve yeast in 1/2 cup warm water (not hot or it will kill the yeast). When first mixture is luke warm add yeast mixture and beaten eggs. Stir briefly. Add flour and stir together. Cover pan with the lid and refrigerate overnight. When ready to roll out, divide dough in thirds. Lightly flour your work surface. Roll out each third of dough into a large circle about 1/2 inch thick. Spread dough lightly with butter. (I melted 2 Tbs. for each sectioon of dough and brushed it on.) Cut dough into 12 wedges and roll each wedge up starting with the wide end, to form a crescent shape. Place on greased baking sheets. Cover and let rise for 4 hours. Bake at 400 degrees fro 12 minutes, until lightly browned.

Stuffing

2010-12-01T10:00:00.001-07:00

I love Stove Top stuffing (technically called dressing because it was never "stuffed" in the bird). So sue me. I know there are a lot of delicious variations on stuffing (like the 4 mushroom stuffing my aunt made this year that I'm sure was divine) but I figure, if it's easy and it's good, why mess with it? I did jazz up the Stove Top a little, but not much. I like to keep things simple.

Stove Top Deluxe
2 boxes Stove Top Stuffing (I used the corn bread variety)
water
butter
chicken stock
1 onion, diced
2 celery stalks, diced
3 carrots, diced
olive oil
salt and pepper

Saute all the vegetable in olive oil, seasoning with salt and pepper until tender. Set aside. (This step can be done in advance.) Prepare stuffing according to directions on the box, replacing half the water with chicken stock. Stir in vegetables and put in a casserole dish. Stuffing should already be somewhat warm since the recipe called for warm water, but you still need to bake in the oven at 350 for 15-20 minutes to let it get a little crusty on top and thoroughly warm through.

Sweet Potatoes

2010-11-30T10:30:00.002-07:00

I love traditional sweet potatoes with the mini marshmallows on top. However, most of my family does not care for them so I made a rather small batch for just me and my father-in-law. This was kind of made up on the spot, but it was pretty good.

Sweet Potatoes
2 regular sized cans of sweet potatoes or 1 large can
1-2 Tbs. brown sugar
1-2 Tbs. butter broken or cup into small pieces
salt and pepper
3/4-1 cup mini marshmallows

Drain off most of the liquid from the sweet potatoes. Dump them in a small casserole dish and sprinkle with salt and pepper. Then sprinkle brown sugar and butter on top. Cook in microwave for about 5 minutes until warm. Top with marshmallows and bake in oven at 350 for 5-10 minutes until marshmallows are melted and toasty. Or bake in the oven for 20-25 minutes then top with marshmallows and bake for an additional 5-10 minutes.

Green Bean Casserole

2010-11-30T10:00:00.001-07:00

This is straight off of the side of the can of French Fried Onions. I LOVE those crispy little onions. I saw some recipes out there this year for green bean casserole from scratch without cream of mushroom soup.. But what can I say? I love the classic, straight out of the can with lots of those crispy onions on top. If I'm not careful I will eat the whole can of onions plain.

(image courtesy of americansweets.co.uk)

Green Bean Casserole
3 cans green beans, drained
1 can crispy onions
1 can cream of mushroom soup
3/4 cup milk
1/b tsp. pepper

Mix everything together except the onions. Bake at 350 for 30-35 minutes, until warmed through. Pour onions on top and bake for an additional 5 minutes.
*Note: I microwaved the casserole for 5-7 minutes then topped with the onions and put it in the oven for the last 5 minutes. This minimized the time in my already cramped oven.

(image courtesy of breakingnewsweek.com)

Garlic Mashed Potatoes

2010-11-29T11:00:00.004-07:00

These mashed potatoes were totally experimental, but I must say they were delicious! Potatoes are the highlight for me. I usually just toss in a little of this and a little of that, and this wasn't much different. But I think I remember what I added more or less so that this divine creation may be duplicated. Unfortunately the only picture I have is of the entire feast. I'm sure you've seen what mashed potatoes look like. These didn't look much different, but the flavor was better than most.

Garlic Mashed Potatoes
7-8 lbs. potatoes
1 head garlic
olive oil
1 1/2 cups heavy cream
1/4 cup butter
salt and pepper to taste

Chop off the top of the head of garlic so the tips of the individual cloves are exposed. Place head of garlic on a sheet of foil and drizzle with olive oil. Fold up the sides of the foil and bunch at the top. Put garlic package in the oven with turkey for 45 min-1 hour. While garlic is cooking, peel potatoes and chop into small pieces. Add potatoes to large pot of boiling water that has been salted. Cook potatoes until they are very tender. Once potatoes are done, drain off the water and return the potatoes to the pot. Open your garlic package and squeeze out cloves into a bowl. (You may need to wait a few minutes so the garlic is cool enough to manage.) Mash the garlic with a fork then add to the potatoes. Add the other ingredients and mix with your beaters until they are smooth. Serve with gravy.
This made enough for 6 adults with lots of leftovers.

Herb Roasted Brined Turkey

2010-11-29T10:30:00.001-07:00

Let's start out with the star of the meal. Admittedly, I am not a huge fan of turkey. The side dishes are the real stars as far as I'm concerned. Being the traditionalist that I am, though, I refuse to serve anything but turkey on Thanksgiving. That said, I was pleasantly surprised with this turkey. It was moist and delicious. I think I am a convert to the brine. It really wasn't that much more work than usual. This recipe comes from Emeril Legasse. For simplicity's sake I will simply refer you to the food network site for the recipe. Click here for the recipe.