Wednesday, August 26, 2015

easy homemade salsa









Don't not make this recipe simply because I am not a photographer and can't make foods look as delicious as they really are. I was so glad I had seen this recipe and purchased the ingredients because I had forgotten about it until just minutes before the missionaries came to dinner.  It's delicious.  My son asked, "Can you just always make salsa?"  With a recipe like this the answer is yes.

easy homemade salsa (dinners, dishes and desserts)
1 large can whole tomatoes
2 teaspoons cumin
1 teaspoon onion powder
1-2 teaspoons garlic powder
1 teaspoon salt
1/2 jalapeno, minced (I used one but I should've used two!)

Put everything into the blender and process until smooth.  That's it!
Store in an air tight container in the fridge for 1-2 weeks.  I doubt it will last that long in this house!

store bought favorite: thai and true yellow curry paste





















Lunch was fantastic today!  My oldest and I chopped up two leftover grilled chicken breasts from the fridge, sliced up some peppers, carrots and green onions.  We mixed up some yellow curry paste with a little soy sauce and garlic and stir fried all of it with a cup of cooked brown rice.  We ate every little bit that was in the pan.  I highly recommend this curry paste.  I like it even better than the green curry paste.  The yellow has a kick to it!  No need to add garlic chili sauce.

store bought favorite: thai and true yellow curry paste (Market of Choice)
Use this paste to create a terrific stir fry!
Around $5-6 at Market of Choice

Wednesday, August 19, 2015

black and blueberry crumble









My friend Deon dropped this by one evening as a thank you for my husband going to scout camp.  We saved it until the morning and when my husband returned the family enjoyed it together.  This crumble was a big hit and the consistency was perfect.  It was like dessert for breakfast.

black and blueberry crumble (my friend Deon)
filling
3 cups fruit
2 tablespoons lemon juice
1 tablespoon sugar, optional

crust and topping
1 1/3 cups brown sugar
1 cup flour
1 cup oats
1/2 cup melted butter
1/2 teaspoon cinnamon
1/2 teaspoon salt

Press crust into pan and bake for 12 minutes at 375 degrees.  Add fruit minus the juice.  Add topping and bake 12-15 minutes.  Should be golden and bubbly. 

Saturday, August 15, 2015

store bought favorite: frontera carne asada marinade with jalapeno and garlic





















I'm telling you- these frontera pouches are GREAT!  After the first bite my husband said, "This is good.  This tastes restaurant quality."  We all thought it was fantastic.  I found this pouch at Market of Choice for $2.39.

store bought favorite: frontera carne asada marinade with jalapeno and garlic
I bought 2 pounds of bottom round sliced thin (carne asada style) and marinated it for 30 minutes before throwing it on the grill.  Like I said- fantastic!
all natural, no preservatives, no gluten ingredients used 

Thursday, August 13, 2015

orange bubble loaf

















Easy enough for a child to make and super delicious.  My kids said it was very much like the citrus cream cheese pull apart rolls we make twice a year for General Conference.  They said if I added some cranberries it would be very similar.  That would certainly save a lot of time and effort!
Get ready to lick your fingers!

orange bubble loaf (oh, sweet basil)
1 bag 36 ct bread rolls (I used Rhodes)
1 cup sugar
1 1/2 teaspoons grated orange peel
1/4 cup melted butter

Grease a bread loaf pan.  Allow for the dough to thaw.
In a small dish, melt butter.  In another small dish, combine the sugar and orange peel.
Cut each ball of dough in half then roll them into balls.
Roll each ball in the butter.  Roll that ball in the sugar/orange mixture.
Place in the greased pan.
Repeat until you have two levels of rolls.
Allow them to raise until 1-inch from the top.
Bake for 350 degrees for 25 to 30 minutes then lower the temperature to 300 and cook for an additional 10 minutes.  When done, turn upside down onto serving plate to cool.

What I have to say-  We used 20 rolls and had rolls overflowing out of the pan.  If you used 36 rolls you could easily make two loaves of this bread and still have a few fall over the edge.  We did not limit ourselves to two layers which could've been why pan was overflowing.  Fortunately, we'd put a baking sheet under the loaf pan so it wasn't a big deal at all.

Wednesday, August 12, 2015

therese's whole wheat dinner rolls









Hall of Fame!  My friend Therese and her daughter stopped by Sunday afternoon with these rolls as a thank you.  Doesn't food make the best thank you?!  I've always thought so.  It was sort of embarrassing that as we stood at the doorway chatting that my kids started eating the rolls.  My kids loved them so much I had to try them and before you knew it the entire family was eating rolls in front of them, eating while talking.  I hope instead of thinking our manners were atrocious it was more of a compliment.  I asked for the recipe right away because I know how difficult it is to find a whole wheat roll recipe that is light and fluffy and delicious.  These rolls are insanely good.

therese's whole wheat dinner rolls (my friend Therese)
3/4 cup plus 3 tablespoons warm water
2 tablespoons dry milk
3 1/2 tablespoons honey
2 teaspoons fast rise  yeast
1 teaspoon salt
3 tablespoons butter, cut into thin slices
3 cups whole white wheat flour



Add all the ingredients, except for the flour, into bread mixer. Once yeast is activated, add flour and mix for at least 8-10 minutes on high. Add more flour if dough is still sticky. Shape dough into crescent shapes and place on prepared cookie sheet.  Spray the tops of the rolls with cooking spray or butter and lightly cover rolls with plastic wrap. Let rise for 45 minutes then bake in preheated 350 degree oven for 12-20 minutes or until just slightly golden. Makes about 12 rolls. Enjoy!    
 
Tips from Therese's sister who developed this recipe (Therese gets the credit because she made them for us!):
*I prefer using white wheat flour instead of red wheat flour. It makes a more delicate texture for the rolls. I also grind it fresh before every batch.
*You can let the dough rise once before shaping it into rolls and then again after the dough is in the roll shape but I’m usually too busy for this extra step and I think they turn out just fine with just one rising.
* Try not to overcook the rolls.
*I always double this recipe because my kids devour them so fast!   


Tuesday, August 11, 2015

slow cooker citrus chicken fajitas









These fajitas are super easy and delicious!  Yes, the list of spices and seasonings is LONG but worth it.  I was excited to find out how the ingredients would work together and even more curious to find out if using frozen chicken breasts would work.  They do!  I look forward to using this chicken in a variety of ways- enchiladas, mexican bowls, burritos, etc.  Note to self: this was a big hit with the entire family.

slow cooker citrus chicken fajitas (Carlsbad Cravings
1 1/2 pounds chicken breasts (I used frozen chicken breasts!)
2 tablespoons fresh orange juice
2 tablespoons lime juice
2 tablespoons brown sugar (I used Splenda)
1 tablespoon chili powder
1 teaspoon cumin
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon smoked paprika
1/2 teaspoon chipotle chili powder
1/2 teaspoon oregano
1/4 teaspoon cayenne pepper
1 1/2 teaspoons salt
1/2 teaspoon pepper
2 tablespoons tomato paste
1 tablespoon Dijon mustard
2 teaspoons worcestershire sauce
1 teaspoon liquid smoke
1 (15 ounce) can diced tomatoes, drained
1 (4 ounce) can green chiles
1 onion, thinly sliced
1 green bell pepper, thinly sliced
1 red bell pepper, thinly sliced

Spray slow cooker with cooking spray.  Place frozen chicken breasts in the bottom of slow cooker.  Add all of the remaining ingredients except for the onion and bell peppers.  Cook on high all day or until chicken is tender enough to shred.
45 minutes before ready to eat, shred chicken and add onions and peppers.  Taste and stir in hot sauce to taste.  Drain excess liquid before serving.