Friday, April 6, 2018
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
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
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.
Thursday, January 25, 2018
santa rosa chicken salad (adapted from Mel's Kitchen Cafe)
1 box Near East Quinoa and Brown Rice bland, cooked as directed then cooled
2 big chicken breasts, cooked and shredded then cooled (I cooked mine in a slow cooker)
1 large avocado, diced
1 red bell pepper, diced
1 cup sugar snap peas, sliced into small pieces
1/3 cup unseasoned rice vinegar
1/3 cup vegetable oil
2 cloves minced garlic
1 tablespoon lemon juice
1 tablespoon Dijon mustard
1 teaspoon sugar
1/4 teaspoon salt
sprinkle of pepper
Put all the salad ingredients in a large bowl. Put all the dressing ingredients in a container with a tight fitting lid and shake until thoroughly mixed. Pour half the dressing over the salad and stir gently to combine. If you need more dressing, use it- I didn't think it needed any more. Serve right away or refrigerate.
Wednesday, January 24, 2018
I LOVE this recipe. The pork turned out so flavorful and delicious. My favorite toppings only made it that much more fresh, flavorful and delicious. HUGE hit with my entire family. I even added a little hummus to my sandwich.
Note to self: I thought the pitas were too fluffy. That may sound strange but it's true.
slow cooker tender greek pork (Mel's Kitchen Cafe)
3-4 pounds pork roast, cut into 2-3" chunks
1 cup chicken broth
1/4 cup lemon juice
2 teaspoons dried oregano
1 teaspoon onion powder
1 tablespoon garlic cloves, minced
1 teaspoon salt
1/2 teaspoon black pepper
Put pork in slow cooker. Whisk together the other ingredients and pour over the top. Cook on low 8-9 hours or on high 4-5 hours.
Serve with pitas and all the toppings.
Tuesday, January 23, 2018
Perfect for a rainy day. I wasn't sure how I was going to like the herbs de Provence but this soup is delicious. In fact, my kids didn't wait for dinner because it was hot on the stove when they got home from school so they'll enjoy it twice.
chicken and brown rice soup (mel's kitchen cafe)
1 tablespoon olive oil
1/2 cup chopped onion
1 cup diced carrots
3/4 cup diced celery
6 cups chicken broth
28 ounce can crushed tomatoes
1/2 cup brown jasmine rice
2 teaspoons herbs de Provence (I found mine at Trader Joes)
1/4 teaspoon black pepper
4-5 cups chopped kale
3 cups cooked chicken (I used rotisserie chicken)
Heat oil in a soup pot. Add onion, carrots and celery. Cook 2-3 minutes until vegetables soften. Add broth tomatoes, rice, herbs and pepper. Simmer and cook 40-45 minutes. Stir in kale and chicken. Season if necessary. May serve with a sprinkling of Parmesan cheese over the top and with crusty bread.
Friday, January 12, 2018
As I was thumbing through my SIL's ward favorites cookbook I saw this recipe and it caught my eye because it was a twist on the classic lasagna so of course I had to try it. I liked it! Furthermore, I didn't expect my kids to like it and they did! Even my son ate it although he literally spit out an olive onto his plate. It was one of those moments when you catch yourself staring with your mouth wide open.
lasagna casserole (La Canada ward "favorites" cookbook)
1 cup chopped onion
1 cup chopped green pepper
1 (28 ounce) can petite diced tomatoes, drained
1 (4 ounce) can mushrooms, drained
1 (4 ounce) can sliced olives, drained
2 teaspoons oregano
1 pound leanest ground beef
lasagna noodles (I like the flat sheets that are whole wheat)
2 cups shredded cheese
1 can cream of mushroom soup (I used Campbell's Healthy Request)
1/4 cup milk
1/4 cup grated Parmesan cheese
In a large skillet, saute onion and green peppers in a couple tablespoons water until tender. Add tomatoes, mushrooms, olives, oregano and ground beef. Cook until ground beef is no longer pink. Simmer uncovered 10 minutes. Place 2 cups of sauce in a greased 9x13. Sprinkle with a cup of shredded cheese. Place flat lasagna noodles over the shredded cheese. Repeat: 2 cups sauce, cheese, lasagna noodles. Then add the last two cups of sauce and mix the can of soup with the milk until smooth. Pour over the top. Top with grated Parmesan cheese. Bake at 350 for an hour.