Monday, June 4, 2018

chipotle chicken recipe (copycat)

Hall of Fame.  This chicken is amazing.  We had "bowls" for dinner last night and the chicken got gobbled up so fast I couldn't believe my eyes.  I am glad I turned this copycat recipe into a larger batch than what I was seeing online because now I can marinate some more chicken and make it again tonight.

chipotle chicken recipe, copycat (adapted from Brown Eyed Baker)
1 (7 ounce) can chipotle chiles in adobo sauce
1 red onion, quartered
1 tablespoon minced garlic
2 tablespoons oil
2 teaspoons cumin
2 teaspoons oregano
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup water

In a high powered blender, puree all ingredients.
Use half of the marinade to marinade 2 pounds of chicken.  You can use thighs or chicken breasts.  I used chicken breasts.  Grill to perfection and chop up.
Add it to a bowl, salad, burrito- whatever you want!!

BONUS:  Here is my favorite blender salsa recipe-
1 big can whole tomatoes
1 jalapeno
1/2 white onion
1 handful cilantro
1 teaspoon salt
1 teaspoon cumin
Blend ingredients in a high powered blender (I use a Vita-Mix) until you end up with desired consistency.  I used to like mine smooth but now I prefer a little bit chunky.  It's delicious!

Tuesday, May 29, 2018

tomatillo avocado salsa

We hosted a Memorial Day BBQ and it was great.  Friends were awesome and the weather was perfect.  My friend Lindsey brought this salsa and after one bite I was asking, "Who made this?".  It wasn't until she went to take her bowl home that I was glad to find out who made it so I could get the recipe.  It's super delicious.  

tomatillo avocado salsa (my friend Lindsey S.)
4-5 tomatillos
1 jalapeno, seeds emoved
1/2 bunch cilantro
1 medium onion
2 cloves garlic
1 avocado, seed and skin removed
1 lime, juiced
1 teaspoon salt

Put everything in a high powered blender and blend for a few minutes until pureed or desired consistency.  If you don't have a high powered blender, make sure to at least quarter the tomatillos, onion, avocado and jalapeno before adding it to your blender.  Keep in the fridge for 2 weeks.
Note:  1 smart point for 1/2 cup, whatever that means. :)

Friday, May 25, 2018

bloom where you're planted

I wasn't sure I wanted to go to Activity Day Recognition Night because I was tired (it has been a LONG school year) and my daughter didn't want to stand in front of everyone and explain in what way she had bloomed this year.  I'm glad we went because her leaders put so much time, effort and love into the activity.  I walked in and felt so happy.  The girls made the flowers the previous time they met and the cups of dirt were so cute it was almost enough to get me to want to eat one.  
I won't post a recipe because my family's favorite dirt recipe is already on this blog.  I wanted to post how cute this activity was in case I am ever serve in Activity Days again. :)

Saturday, May 12, 2018

mother's day treat

I'll be teaching sharing time tomorrow in primary and this is the treat the kiddos can give to their moms after church along with a fill-in-the blank which I always think are fun to read.  Oh the things kids say!  I had just made these "pie packs" for my daughter's birthday- to leave out for the kids in her early morning seminary class so I figured I could make it work for Mother's Day too!  The little pies cost .50 cents each so with the pies, baggies, forks and ribbon it cost $30.  And it's different from anything I've seen out there.
Moms: If you have 1 minute and 3 seconds, click on this link and watch a fantastic video.
Happy Mother's Day!

Friday, April 6, 2018

egg clouds

Lately my oldest is finding all sort of fun recipes online and making them for her brother and sisters.  They enjoy testing out all the recipes.  This time she made egg clouds then put them on toasted bread with thin slices of ham.  It was a big hit and she made them a couple days in a row.
Fun spring recipe!

egg clouds (food network)
nonstick cooking spray
4 large eggs

Preheat oven to 350 degrees.  Spray baking sheet with nonstick cooking spray.

Coat 4 small bowls with nonstick cooking spray.  Separate the eggs and put the whites into a medium bowl and the yolks in the small bowls, one yolk per bowl.  Add a large pinch of salt to the egg whites and beat with an electric mixer on low speed until stiff peaks form, 2-3 minutes.

Dollop 4 large spoonfuls of the egg whites onto the prepared baking sheet and make a small well in the middle of each with the back of a spoon.  Bake the whites until they are firm, no longer wet and just beginning to turn brown, about 6 minutes.  Gently pour 1 yolk into the well of each white.  Bake until the edges of the yolk just start to set while still being runny, 3-4 minutes.  Season with salt.  (My daughter sprinkled her eggs with thinly sliced green onion.)

Sunday, April 1, 2018

baby chick cupcake

The doorbell rang and everyone jumped.  To our surprise it was our home teacher and his family delivering a plate full of baby chick cupcakes to us.  Isn't this little guy adorable?  We're looking forward to dessert!
Just this morning we were delivered a huge pan of delicious cinnamon rolls.  Today has been a great day despite just finding out my grandmother passed away this afternoon.  How could it not be a great day- we've been reminded today of our Savior and his glorious resurrection.  He lives and each and everyone one of us will continue to when our mission on this earth has come to an end, just on the other side.

baby chick cupcakes (Sis. Barrow and family)
She mentioned using a box cake mix.
You can figure out the rest- yellow sugar crystals, chocolate chips and a little yellow and orange icing for the wings and beak.

Monday, February 12, 2018

homemade enchilada sauce

I made some delicious Cuban pork last night for a Mexican buffet and decided to put together a casserole for tonight.  I decided to try to make an enchilada sauce and I love how it turned out.  So easy to make!  Below is a double batch which makes 4 cups.  I figure I will always need at least 4 cups.

homemade enchilada sauce (Cookie and Kate)
6 tablespoons olive oil
6 tablespoons flour (I used whole wheat)
2 tablespoons ground chili powder
2 teaspoons ground cumin
1 teaspoon garlic powder
1/2 teaspoon dried oregano
1/2 teaspoon salt, to taste
1/4 cup tomato paste
4 cups vegetable broth (I used chicken broth)
2 teaspoons distilled white vinegar
freshly ground black pepper, to taste

This sauce comes together quickly once you get started so measure the dry ingredients into a small bowl and place it near the stove.  Place the tomato paste and broth near the stove as well.
In a medium-sized pot over medium heat, warm the oil until it's hot. Pour in the flour and spice mixture.  While whisking constantly, cook until fragrant and slightly deepened in color, about 1 minute.  Whisk the tomato paste into the mixture, then slowly pour in the broth while whisking constantly to remove any lumps.
Raise heat to medium-high and bring the mixture to a simmer, then reduce heat as necessary to maintain a gentle simmer.  Cook, whisking often, for about 5-7 minutes, until the sauce has thickened a bit.
Remove from heat then whisk in the vinegar and season to taste with a generous amount of ground black pepper.  Add more salt if necessary.