slow-cooker texas chili

This is hands down the best chili ever. Hall of Fame. This chili is bold, rich and full of flavor. The meat is sooo tender. When I eat chili I don't want chili con carne. I want chile carne!
My husband is not a fan of chili but he likes this- hardly your standard chili.

slow-cooker texas chili (Food Network Magazine, September 2010)
2 1/2 pounds beef chuck, cut into 2-inch cubes
2 tablespoons light brown sugar
kosher salt
2 tablespoons vegetable oil
1 small onion, finely chopped
5 cloves garlic, smashed
2 (4.5 ounce) cans chopped green chiles, drained
1 tablespoon ground cumin
3/4 cup chili powder (I always use 1/2 cup)
1 (14 ounce) can diced tomatoes with chiles
sliced scallions, fresh cilantro and/or sour cream for topping

Toss the beef with 1 tablespoon each brown sugar and salt in a large bowl. Heat the oil in a large skillet over medium-high heat. Cook the beef in batches until browned, 4 to 5 minutes. Transfer to a 5-6 quart slow cooker. Reduce the heat to medium, add the onion to the skillet and cook until soft. Stir in the garlic, chiles, cumin and chili powder and cook 3 minutes. Transfer to the slow cooker then add the diced tomatoes. Cover and cook on low for 7 hours. Add the remaining brown sugar and serve with scallions, cilantro and/or sour cream for topping and chips if desired.

What I have to say- this isn't a chili you can just sit and eat a whole bowl of. It's very rich so I like to serve it over rice and of course with the toppings mentioned above. Or serve it Chile Colorado Burrito style in a tortilla with its thickened juices (add some Wondra to make it a gravy) over the top. Splendid!

salmon newburg

If tuna is the chicken of the sea then salmon is the steak of the sea. This dish is extremely rich and absolutely delicious.

salmon newburg
1 tablespoon olive oil
1 1/2 pounds fresh boneless, skinless salmon
1/4 cup butter
1 (12 ounce) can evaporated milk
1 egg yolk, beaten
1 tablespoon crushed dried basil leaves
1 tablespoon lemon juice
1 teaspoon seasoning salt
4 ounces reduced fat cream cheese
1 cup shredded sharp Cheddar cheese
2 cups of your favorite rice, cooked or pasta

Heat oil in a skillet over high heat. Add salmon and cook until browned and just opaque in the center. In a double boiler, combine butter, milk, egg yolk, basil, lemon juice, seasoning salt, cream cheese and Cheddar cheese. Cook, stirring constantly over medium heat (do not boil) until the sauce simmers and is creamy. Place cooked rice or pasta on plates and top with salmon and sauce. Sprinkle with paprika. Makes 6 servings.

sesame chicken

I love this recipe!

sesame chicken (my friend Nicole W., recipe found in the Carondelet Ward Cookbook)
12 boneless, skinless chicken breast halves
1 cup oil
1 cup white grape juice
1 cup soy sauce
1 cup chopped green onions
1/3 cup sesame seeds, toasted
2 tablespoons ground mustard
1 1/2 teaspoons ground ginger
2 teaspoons pepper
8 cloves garlic, minced

Combine all ingredients (except chicken). Remove half of the marinade for basting. Add chicken to remaining marinade. Marinate in fridge 6 to 8 hours. Grill over medium heat 6 minutes. Turn and cook 6 to 8 minutes or until done, basting occasionally.

raclette

My grandmother's father was Swiss (100%) which means that I have a bit of Swiss in me too. I think it's really neat that my grandparents were called to serve 3 temple missions in Switzerland, one in New Zealand and one in Guatamala. I don't remember a lot of details from my early childhood but I remember when I was 4 years old I got to go with my parents to pick them up from their first mission in Switzerland. I remember that I was asleep on the airplane when pizza was served. Even though my parents promised it tasted terrible I never did forget that I missed out on pizza. It was Easter time and when we went to the bank I was given a small egg with a treat inside that I treasured. I remember going to a store to buy clogs and the person at the register gave me a kiss on the cheek. I remember sitting in my grandparents VW camper as we drove along the gorgeous roads of Switzerland and I sat on the back seat drinking from a red or orange polka dot cup while eating "stinky cheese" (Alouette) on crackers. My grandma couldn't make them fast enough for me. I remember going to a castle and being a little bit frightened in one of the dark rooms where people were hung long ago. I remember looking for 4-leaf clovers with my mom on the side of the road and we found one! I remember asking my mom if the brown cows gave chocolate milk. I remember finding Easter eggs on the balcony Easter morning and the little denim purse that was left for me. I went back to Switzerland with a friend at Christmastime when I was 24 to visit my grandparents who were serving their last mission. It was snow covered and majestic and we had a wonderful time. Although I never enjoyed raclette while in Switzerland, my grandparents brought the tradition home with them and we often enjoyed raclette in their home. One of my very favorite gifts from my grandparents is our raclette machine. We pull it out several times each year but not enough so that it loses its special quality.

raclette
raclette machine
raclette cheese (or Havarti if Raclette is too strong for you), sliced thick
red potatoes, cooked
cocktail onions
pimientos
corn
sausages
peppers
mushrooms
etc.

1. Plug in your raclette machine and get it nice and hot.
2. Start grilling your sausages and vegetables on the top tray.
3. Put the cheese into the little trays and put the trays into the raclette machine to melt the cheese.
4. Smash a few red potatoes on your plate.
5. You can either lay the grilled vegetables on the potatoes followed by the melted cheese or the other way around.
It's delicious!!!

spicy shrimp and herbed cream sauce over pasta

This recipe is adapted from a recipe my sassy friend Jenn K. Not long after I moved to Hershey she was my visiting teacher. I loved having her visit. She always brought me a card with the visiting teaching message on one side and a recipe on the reverse side. She also brought a delicious treat that I could share with my family. This is a delicious, savory, spicy shrimp recipe!

spicy shrimp and herbed cream sauce over pasta (adapted from my friend Jenn K.)
1 pound pasta (Jenn uses penne)
1/4 cup olive oil
1 pound medium shrimp, peeled/deveined
4 cloves garlic, minced
1/2 teaspoon kosher salt, plus extra for seasoning
1/2 teaspoon freshly ground black pepper, plus extra for seasoning
1 (15 ounce) can Ro-tel tomatoes
1/2 cup chopped fresh basil leaves
1/2 cup chopped fresh flat-leaf parsley
1/4 teaspoon crushed red pepper flakes
1 cup chicken broth
1/3 cup clam juice
3/4 cup heavy whipping cream
1/2 cup grated Parmesan

Bring a large pot of water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8-10 minutes. Drain the pasta and set aside. In a large skillet, heat the oil over medium-high heat. Add the shrimp, garlic, 1/2 teaspoon of salt, and 1/2 teaspoon of pepper. Cook, stirring frequently until the shrimp turn pinka nd is cooked through, about 3 minutes. Using a slotted spoon, remove the shrimp and set aside. ADd the tomatoes, 1/4 cup basil, 1/4 cup parsley and the red pepper flakes. Cook for 2 minutes, stirring constantly. Add the broth, clam juice and heavy cream. Bring the mixture to a boil. Reduce the heat to medium-low and simmer for 7 to 8 minutes until the sauce thickens. Add 1/4 cup of the Parmesan, the cooked shrimp, the cooked pasta and the remaining herbs. Toss together until all ingredients are coated. Season to taste with salt and pepper. Transfer the pasta to a large serving bowl. Sprinkle with the remaining cheese and serve immediately.

egg mcmuffin

I was in the mood for one of these. I rarely buy American cheese (is it really cheese?! Should we really eating this stuff?!) but it's a must if I'm trying to recreate a McDonald's breakfast sandwich. We enjoyed ours with apple slices and I'm about to make myself a plain yogurt and blueberry parfait. You can enjoy your mcmuffin as a sandwich or as a hat as my son did.

egg mcmuffin
english muffins, split and toasted
sliced ham, fried in a grill pan (no extra oil necessary)
American cheese
eggs, scrambled and fried then cut into fourths

I know you are too brilliant to need step by step instructions so just take a stab at it.

P.S.  For sausage mcmuffins, buy a pound of light jimmy deans breakfast sausage.  Divide it into 6 equal portions.  Roll into a ball, flatten out and cook.  Place on your english muffin with cheese and eggs.

carrot cupcakes with pineapple cream cheese frosting

These cupcakes are excellent. They are very moist and very, very yummy. In fact, my taste tester nearly inhaled hers and at one point I had to ask her if she was still breathing. These cupcakes are that good. My other little helper came along and dipped his Triscuit into the cupcake.

carrot cupcakes with pineapple cream cheese frosting (blog: Your Cup of Cake)
4 eggs
3/4 cup oil
1/2 cup applesauce
1 cup sugar
1 cup brown sugar
3 teaspoons vanilla
3 cups grated carrots
1/3 cup crushed pineapple (no juice)
2 cups flour
2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoons salt


3 teaspoons cinnamon
1/2 teaspoon nutmeg

pineapple cream cheese frosting
8 ounces cream cheese
1/2 cup butter, room temperature
3 tablespoons pineapple juice
2-3 cups powdered sugar

Preheat oven to 350 degrees and line muffin tins with cupcake liners.
In a large bowl, lightly beat eggs.
Add oil, applesauce, sugar, brown sugar and vanilla and beat again.
Stir in carrots and pineapple.
In a separate bowl, sift flour, baking soda, baking powder, salt, cinnamon and nutmeg together.
Slowly add the dry ingredients to the wet, do not over mix.
Bake for 14-18 minutes, or until a knife comes out clean. Let cool on a cooling rack and place in sealed containers until ready to frost.
For the frosting, beat cream cheese and butter for 7 minutes. Add pineapple juice and powdered sugar. If your frosting is too loose, refrigerate before frosting or piping. Pipe onto cooled cupcakes.

chicken and ham barley soup

Not sure what to do with your leftover ham bone after Easter dinner? This is the perfect recipe. I know it looks too simple to be good but trust me, this soup is really good. I had to make myself a grilled cheese sandwich to go with it!

chicken and ham barley soup (not sure of it's origin, from my cookbook obsessed days in St. Louis)
2 chicken breasts, diced
1 ham bone with leftover ham
2 quarts water
1 1/2 cups diced carrots
1 cup diced celery
1/2 cup instant barley
1 chicken bouillon cube
1 teaspoon salt, optional
1/2 teaspoon poultry seasoning
1/2 teaspoon pepper
1/2 teaspoon dried sage

In a large kettle, cook chicken in water until tender. Add ham bone and ham. Add remaining ingredients and simmer covered, for at least one hour or until vegetables and barley are tender.

What I have to say- to get more veggies into our meal, I also throw in half a package of frozen cut green beans.

chile cheese fish stacks

Delicious. Absolutely delicious. This dish sort of reminds me of a jalapeno popper so of course I had to have two fish stacks. My husband said, "Wow this is good!"

chile cheese fish stacks (I've had this recipe for a while...not sure of the source)
1 1/2 pounds sole or cod fillets
1 (4 ounce) can whole green chiles
4 ounces light cream cheese
1/2 cup fine dry bread crumbs
1/2 teaspoon chili powder
1/4 teaspoon garlic salt
1 large egg
2 tablespoons oil
2 tablespoons butter
lemon wedges

Rinse fish, pat dry and cut into 8 equal pieces. Split chiles; discard seeds. Cover 4 pieces of fish with a layer of chiles. Thinly slice cream cheese; top chiles equally with cheese, then with remaining 4 pieces of fish. In a shallow bowl, combine bread crumbs, chili powder, and garlic salt. In another bowl, beat egg to blend. Dip each fish stack in egg, then turn in crumb mixture to coat well on all sides.
Place oil and butter in a 7x11 inch baking pan and set in a 500 F oven to melt butter. When butter is melted, swirl pan to combine. Set fish stacks in pan and turn to coat with butter mixture. Return pan to oven and bake until fish is just opaque but still moist in thickest part; cut to test (8-10 minutes). Serve with lemon wedges.

What I have to say- I omitted the butter and simply put some oil in the bottom of the pan and placed the fish stacks in the pan to bake. It seemed simpler and they turned out beautifully.

white cake with strawberry icing

I wanted to serve something pink at Misty's shower so I decided on this cake. Little did I know this baby has been called "pink" for some time now.

white cake with strawberry icing (cookbook: Paula Deen Celebrates!)
1 (18.25 ounce) package white cake mix
1/2 cup butter, softened
3 large eggs

icing
4 tablespoons unsalted butter, softened
4 cups sifted confectioners' sugar, about 1 pound
6 ripe strawberries, hulled and mashed
6 whole strawberries for garnish

Preheat oven to 375 F. Grease and flour a 13x9-inch baking pan.
Blend the cake mix, 2/3 cup water, the butter and the eggs in a large bowl with an electric mixer until well blended, about 3 minutes.
Pour the batter into the pan and bake for 28 to 30 minutes, until the center of the cake springs back when pressed. Cool in the pan on a wire rack for about 15 minutes.
Make the icing: Place the butter and 2 cups of the sugar in the bowl of an electric mixer. Beat at low speed until blended. Add the mashed strawberries and mix at medium speed until well combined. Add the remaining 2 cups sugar and beat until creamy and smooth. The icing should be thick enough to stand up on a spoon. If too thin, add more confectioners' sugar. If too thick, add a teaspoon or two of milk.
Frost the cooled cake in the pan. For decorative effect, make swirls in the frosting with a clean spatula. Garnish with the whole strawberries. Cut into 12 to 16 pieces, and store, covered, in the refrigerator for up to 5 days. Serves 12 to 16.

simple butter cake

My neighbor friend Melissa made this delicious buttery butter cake for our dessert tonight. It was a big hit. We enjoyed ours with fresh strawberries.

simple butter cake (my friend Melissa Y. in Hershey)
8 tablespoons unsalted butter, softened and divided (she used salted butter but omitted the salt)
3/4 cup granulated sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract
1 cup all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/3 cup plus 1 tablespoon whole milk, at room temperature
1 teaspoon powdered sugar

Preheat oven to 350 degrees. Cover the bottom of a 9 inch round cake pan with parchment paper or wax paper; spread 1 tablespoon butter over the sides and bottom of the pan.
Combine the granulated sugar and 6 tablespoons butter in a stand up mixer; beat at medium high speed for 5 minutes, or until fluffy. Add the eggs and vanilla; beat until combined. Sift together flour, baking powder, and salt. With mixer on its lowest speed, add flour mixture and milk alternately to butter mixture, scraping and mixing until just combined.
Scrape batter into prepared pan. Bake at 350 degrees for 25 minutes, or until a wooden toothpick inserted comes out clean. Cool on rack for 5 minutes. Invert pan onto rack and remove paper from cake. Invert again onto rack; cool completely.
Spread remaining 1 tablespoon butter over the top and sides of cake. Dust with powdered sugar. Cut the cake in half crosswise, and place one half on top of the other. Cut into 4 wedges and serve. Melissa served hers as one layer.

anniversary chicken

Nothing fancy tonight but it tasted good and the kids ate it right up.

anniversary chicken (allrecipes.com)
2 tablespoons vegetable oil
6 skinless, boneless chicken breast halves
1/2 cup teriyaki basting sauce (I used soy sauce)
1/2 cup Ranch-style salad dressing
1 cup shredded Cheddar (I used Mozzarella because I was out of Cheddar)
3 green onions, sliced
1/2 cup bacon bits (I grabbed mine from the salad bar at the deli)
1 tablespoon chopped fresh parsley, for garnish

Preheat oven to 350 F. In a large skillet, heat oil over medium-high heat. Add chicken breasts, and saute 4 to 5 minutes each side, until lightly browned. Place browned chicken breasts in a 9x13 inch baking dish. Brush with teriyaki sauce sauce then spoon on salad dressing. Sprinkle with cheese, green onions and bacon bits. Bake for 25 to 35 minutes or until chicken is no longer pink and juices run clear. Garnish with parsley and serve.

monster marshmallow cookies

When I saw the list of ingredients I couldn't resist. Cookies full of crispy rice cereal, oats, chocolate, pecans and marshmallows then topped with more chocolate, marshmallows and pecans? These monsters are incredible! 
As I was watching these monsters bake I said, "I'm not the best cookie baker. I hope these work." My youngest daughter said "You are the best cookie baker, Mom." She gets an extra cookie for that.

monster marshmallow cookies (Food Network Magazine, April 2011)
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
2 sticks unsalted butter, softened
1 cup granulated sugar
1 cup packed light brown sugar
2 eggs, at room temperature
1 tablespoon vanilla extract
2 cups quick-cooking oats
1 3/4 cups crispy rice cereal
1 cup milk chocolate chips
1 cup coarsely chopped pecans
1 cup miniature marshmallows

for the topping
1/2 cup milk chocolate chips
1/2 cup mini marshmallows
2 1/2 teaspoons half-and-half
pinch of cayenne pepper
1/3 cup finely chopped pecans

Make the cookies: Preheat the oven to 350 F. Line 2 baking sheets with parchment paper. Combine the flour, baking powder and baking soda in a large bowl. In a separate bowl, beat the butter and both sugars with a mixer of medium-high speed until fluffy. Beat in the eggs one at a time on medium speed, then beat in the vanilla. Add the flour mixture and beat on low speed until combined.
Stir the oats, cereal, chocolate chips, pecans and marshmallows into the dough with a wooden spoon. Drop heaping tablespoonfuls of the dough onto the prepared baking sheets, about 3 inches apart. Bake the cookies in batches until golden, 10 to 12 minutes. Transfer to racks to cool.
Make the topping: Combine the chocolate chips, marshmallows, half and half and cayenne pepper in a saucepan over medium heat; cook, stirring, until the mixture is smooth, about 5 minutes. Remove from the heat. Stir in the pecans. Drizzle the mixture over the cookies and let set, about 4 hours. Makes 4 dozen.

What I have to say- You're going to want to double the chocolate topping.

better-than-papa-john's pizza

 
This pizza really does taste like Papa John's. We love it. I was in the mood for olive and shrimp pizza like I had once when I was babysitting when I was about 14 years old but I forgot the olives and shrimp and I do not go to the grocery store twice so I settled for extra cheese and mushroom pizza...a great way to have a whole pizza to myself. My kids had pepperoni pizza, of course. They all asked for seconds, even Loui (neighbor friend) who never asks for seconds.
I saw something today at Delightful Bitefuls that made me smile. A poster that reads, "You can't buy happiness BUT you can buy ice cream. And that's kind of the same thing."

better-than-papa-john's pizza (cookbook: Carondelet Ward Relief Society, 2004)
1 tablespoon yeast
1 cup warm water
1 teaspoon sugar
1 teaspoon salt
2 teaspoons salad oil
2 1/2 cups flour

sauce (makes enough for 2 pizzas whereas the crust recipe makes 1)
12 ounces tomato paste
1/3 cup water
1/3 cup oil
1 teaspoon oregano
1/2 teaspoon basil
2 minced garlic cloves
1 teaspoon salt
1/2 teaspoon pepper

Dissolve yeast in warm water. Mix together sugar, salt and flour. Add yeast and oil. Mix well. Knead for a few minutes, then cover and set aside. Mix all sauce ingredients together. Grate cheese and prepare other toppings. Grease a large pizza pan. Place dough on pan. Pat and stretch over the edge of the pan. Let rise a few minutes. Spread sauce on dough, then cover with toppings. Bake 20 minutes at 425 or until cheese is melted and sauce is bubbling.
Stuffed crust variation: Slice 6 string cheese sticks into 6 slices each. Roll up edge of dough with string cheese and seal tightly before letting the dough rise.

What I have to say- I love this pizza dough; it's so easy to work with. I did not need any additional flour to roll the dough out on the counter top which was a first! I made a white crust for the kids and a 100% whole wheat crust for myself. For the whole wheat I used 2 cups flour instead of 2 1/2. If you're not a fan of whole wheat or not a die hard health nut, stick with the white crust! I still prefer the whole wheat. I just feel healthier when I eat it.

parmesan chicken sticks

These Parmesan Cheese Sticks are amazing.

parmesan cheese sticks (blog: Sisters Cafe)
1 1/2 pounds boneless, skinless chicken breasts (about 3 or 4)
1 cup flour
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 eggs
1 cup seasoned bread crumbs
1/2 cup grated parmesan
unsalted butter
olive oil
bamboo skewers (6-10 inches long)

Lay the chicken breasts on a cutting board and slice each diagonally into 4 or 5 large strips.
Grab 3 dinner plates and set them before you. Combine the flour, salt and pepper on the first dinner plate. Beat the eggs with 1 tablespoon water and place on second plate. Combine the bread crumbs and parmesan on the third plate. Dredge (lightly coat chicken to be fried) chicken breasts on both side in the flour mixture, then dip both sides into the egg mixture and last, roll in the breadcrumb mixture, pressing lightly to coat.
Heat 1 tablespoon of butter and 1 tablespoon olive oil in a large saute pan and cook the chicken strips on medium-low heat for about 3 minutes on each side, just until cooked through. Don't crowd the pan. Add more butter and oil and cook the rest of the chicken breasts. Serve each strip on a skewer or stick.
You can keep the chicken breasts warm for about 15 minutes on a cookie sheet in an oven preheated to 200 degrees while the rest of the chicken is cooked.

asian chicken salad

 
We really enjoyed this salad tonight. The dressing is very, very good. Perfect springtime salad.

asian chicken salad (Food Network Magazine, May 2011)
1/3 cup rice vinegar
2 tablespoons soy sauce
2 tablespoons honey mustard
1 tablespoon grated peeled ginger
3 tablespoons vegetable oil
3 tablespoons sesame oil
1 pound skinless, boneless chicken thighs
1 small head napa cabbage (about 1 pound), cut into bite-size pieces
1 medium carrot, thinly sliced
4 scallions, thinly sliced
1/4 pound snow peas, cut crosswise into thirds
kosher salt
1/2 cup chow mein noodles

Preheat a grill or grill pan to medium high. Make the dressing: whisk the vinegar, soy sauce, honey mustard and ginger in a medium bowl, then add the vegetable and sesame oils in a slow stream, whisking until combined.
Toss the chicken with 1/4 cup of the dressing in another bowl; let marinate 10 minutes at room temperature. Remove the chicken from the marinade (discard the marinade) and grill until cooked through, 4 to 5 minutes per side. Transfer to a cutting board; let rest 5 minutes.
Meanwhile, toss the cabbage, carrot, scallions and snow peas with the remaining dressing in a large bowl. Cut the chicken into 1/2-inch pieces and toss with the salad. Season with salt. Top with the chow mein noodles. Serves 4.

What I have to say- It is now 8pm and I'm enjoying it as an evening snack. It's even better after the salad has had a chance to sit and absorb all the flavors. Next time I'll make the salad in advance and add the chow mein noodles when it's time to serve it.

no bake peanut butter pie

We made one pie for good luck for my husband who takes arguably the most difficult exam of his life tomorrow morning. We made the other for our neighbor friend Shannon who simply deserved a special treat. She has gone above and beyond the call of friendship in so many ways during a busy time for our family. She gave us her house key so that we could let ourselves in her home during showings at any time. She offered to take me and our kids to the airport at 6am when it comes time to fly out since we have to leave before my husband. She always lets my 3-year old come over to play and my daughter always eats her out of house and home. Never once has she let on that we've been an inconvenience and I'm sure we have been...there's a lot of us and we're a busy bunch! Besides, I'm sure she's had things to do. Everyone is busy. When I say thank you she always says, "That's what friends are for." Thank you, Shannon!!

no bake peanut butter pie (allrecipes.com)
1 (8 ounce) package cream cheese
1 1/2 cups confectioners' sugar
1 cup peanut butter
1 cup milk
16 ounces frozen whipped cream topping, thawed
2 (9-inch) prepared graham cracker crusts
chocolate sauce for drizzling

Beat together cream cheese and confectioners' sugar. Mix in peanut butter and milk. Beat until smooth. Fold in whipped topping. Spoon into two 9-inch graham cracker pie shells; cover, and freeze until firm.

What I have to say- this recipe reminds me of a recipe we really liked from Cooking Light. The ingredients were similar but light cream cheese, reduced fat peanut butter and light whipped cream was used. It also called for a layer of sliced bananas on top of the crust.

greek chicken tortellini salad

My neighbor friend Laura made this delicious salad for our meal swap tonight. It was 80 degrees today so this was the perfect salad. I had a couple servings and will go back for another right after I post this!

greek chicken tortellini salad (adapted from allrecipes.com)
2 (9 ounce) packages cheese tortellini
1/2 cup extra virgin olive oil
1/4 cup lemon juice
1/4 cup red wine vinegar
2 tablespoons chopped fresh parsley
1 teaspoon dried oregano
1/2 teaspoon salt
6 eggs
1 pound baby spinach leaves
1 cup crumbled feta cheese
1/2 cup slivered red onion
grilled chicken

Bring a large pot of lightly salted water to a boil. Add tortellini, and cook for 7 minutes or until al dente; drain.
In a large bowl, mix the olive oil, lemon juice, red wine vinegar, parsley, oregano and salt. Place the cooked tortellini in the bowl, and toss to coat. Cover, and chill at least 2 hours in the refrigerator.
Place eggs in a saucepan with enough water to cover, and bring to a boil. Remove from heat, and allow eggs to sit in the hot water for 10 to 12 minutes. Drain, cool, peel and quarter.
Gently mix the spinach, feta cheese, chicken and onion into the bowl with the pasta. Arrange the quartered eggs around the salad to serve.

What I have to say- Laura marinated the chicken as the recipe called for but wasn't pleased with it enough to use it to marinate the pasta and chicken so she used bottled Greek vinaigrette (Newman's and Gazebo brands).

balsamic strawberries

This is a really nice way to serve strawberries. My second daughter had about 4 servings and wanted to keep going. Delicious!

balsamic strawberries (my friend Jamie G.)
4 cups strawberries, halved or quartered
2 tablespoons unpacked brown sugar
1 tablespoon balsamic vinegar
1/2 teaspoon black pepper, freshly ground

Combine strawberries, sugar, vinegar, and pepper in a bowl. Marinate in refrigerator for at least 1 hour, stirring at least once. Serve strawberries by themselves or topped with whipped cream or vanilla yogurt.

chicken pesto sandwich

Great sandwich. It was a hit with the entire family. Excellent reason to fire up the grill.

chicken pesto sandwich (blog: Sisters Cafe)
2 packages refrigerated French Bread dough
2 tablespoons olive oil, divided
3 tablespoons grated Parmesan cheese
1 pound boneless skinless chicken breast, or kettle cooked turkey breast or rotisserie chicken
salt and pepper
2 medium red bell peppers
2/3 cups light mayonnaise
1/3 cup prepared basil pesto
1/4 teaspoon lemon pepper seasoning
2 cups fresh spinach leaves, washed and stemmed

Place dough, seam side down on a large baking stone or silpat covered cookie sheet. Use serrated knife to make 4 diagonal cuts, 1/2 inch deep, on top of each. Using a pastry brush lightly brush dough with olive oil and sprinkle with cheese. Bake at 350 for 26-30 minutes or until deep golden brown. (I bought some rolls from the bakery!)
If grilling the chicken heat the grill to medium temperature. Brush chicken with 1 teaspoon of olive oil and season lightly with salt and pepper. Slice bell peppers into 1/2 inch strips and toss with remaining 1 tablespoon of oil. Place chicken and bell pepper slices on grid of grill. Grill uncovered for 12-15 minutes turning as needed until chicken is cooked and bell peppers are tender. Remove from grill and cool slightly.
Cut chicken into thin strips. Combine salad dressing, pesto and lemon pepper. To assemble sandwich, cut bread in half horizontally. Spread half of the pesto mixture over cut side of bread bottom, cover with spinach leaves. Arrange chicken evenly over spinach; top with bell pepper strips. Spread remaining pesto mixture over bottom half. Cut each loaf into 4 sections. Enjoy! Serves 8.

orange pancakes with orange sauce

These pancakes are really yummy. This recipe comes from my mom's friend Joy. 

orange pancakes with orange sauce (my mom's friend Joy)
1 egg
1/4 cup orange juice concentrate
1 cup evaporated milk
1 cup Bisquick

Mix above ingredients. Small lumps will disappear while cooking. Cook pancakes at 375 degrees in an electric frying pan.

orange sauce
1/4 cup orange juice concentrate, thawed
1/4 cup butter
1/4 cup evaporated milk
1/2 cup sugar

Mix and stir until steaming hot but do not boil. Serve over hot pancakes. (This is not a thick sauce.)

cantaloupe bread with praline glaze

 

My oldest loves cantaloupe but she's the only one in the house who feels that way about cantaloupe. I put half of one in a fruit salad tonight and wasn't sure what to do with the rest. A whole cantaloupe is a lot for one girl! I found the following recipe at allrecipes.com and thought it was worth a shot. Great way to satisfy everyone in the family! We couldn't taste the cantaloupe; it's a lot like zucchini or pumpkin bread. Very moist and yummy.

cantaloupe bread with praline glaze (allrecipes.com)
3 eggs
1 cup vegetable oil
2 cups white sugar
1 tablespoon vanilla extract
2 cups cantaloupe- peeled, seeded and pureed (about half a cantaloupe)
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
3/4 teaspoon baking powder
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger

glaze
1/2 cup butter
1 2/3 cups brown sugar
1/2 cup chopped pecans

Preheat oven to 325 F. Lightly grease and flour two 9x5-inch loaf pans.
In a large bowl, beat together eggs, oil, sugar, vanilla and cantaloupe. In a separate bowl, sift together flour, salt, baking soda, baking powder, cinnamon and ginger. Stir flour mixture into cantaloupe mixture; stir to combine. Pour batter into prepared pans.
Bake in a preheated oven for 1 hour, until a toothpick inserted into center of a loaf comes out clean. Meanwhile, combine butter and brown sugar. Microwave for 3 minutes, stirring at 1 minute intervals; mix in pecans. Pour sauce over warm bread. Let cool for 1 hour before serving.

What I have to say- I didn't make the glaze. It really didn't need any extra sweetness.  BUT the glaze is awesome if you want to try it.

south of the border lasagna

This recipe reminds me of my friend Erin R. because I served this for dinner the last time I saw her and her family before they moved away. This recipe is a keeper.

south of the border lasagna (cookbook: The Junior League Centennial Cookbook)
2 pounds lean ground beef
1 onion, chopped
1 clove garlic, minced
2 tablespoons chili powder
3 cups tomato sauce
1 teaspoon sugar
1 tablespoon salt
1/2 cup sliced black olives
1 (4 ounce) can chopped green chiles
12 corn tortillas or lasagna noodles
2 cups small curd cottage cheese
8 ounces Monterrey Jack cheese, grated
1 cup grated Cheddar cheese
toppings: chopped scallions, sour cream, sliced black olives

In a large heavy skillet, brown the meat over medium high heat, stirring to break up lumps. Add onion and garlic and cook until onion is translucent. Add the chili powder and mix well. Add the tomato sauce, sugar, salt, olives and chiles. Simmer uncovered for 15 minutes.
Heat the oven to 350. Place 1/3 of the meat mixture in a 13x9 baking dish. Top with a lyer of half the Monterrey Jack cheese. Spoon on half of the cottage cheese and cover with half of the tortillas. Repeat the process, ending with the meat sauce on top. Cover with grated Cheddar cheese and bake for 30 minutes until bubbly.
Allow the lasagna to stand at room temperature for 15 minutes before cutting into squares. Place the toppings in small bowls and let guests serve themselves.

chicken in a horseradish pan sauce over orange and herb couscous

I dare you to try to remember the name of this dish. Such a long name but this recipe is so good it deserves a good, long name. Do I love this recipe! It is one of my favorites. I was in need of a good, hearty meal tonight and I found it with this one.

chicken in a horseradish pan sauce over orange and herb couscous (cookbook: Rachael Ray 365)
3 tablespoons olive oil
4 boneless, skinless chicken breasts
salt and pepper
2 1/2 cups chicken broth
1 1/2 cups plain couscous (I used garlic couscous with spices this time and preferred it to plain)
zest of 1 navel orange
3 tablespoons chopped fresh parsley (a handful)
1 medium yellow onion, finely chopped
2 tablespoons prepared horseradish (I use horseradish sauce)
1 tablespoon fresh thyme leaves, chopped (I used 1 teaspoon dried)
1 tablespoon Dijon mustard
1/2 cup half and half

Preheat a large nonstick skillet with 2 tablespoons oil over medium high heat. Season the chicken breasts with salt and pepper. Add the chicken to the hot skillet and cook until brown on both sides. While chicken is cooking, in a sauce pot combine 1 1/2 cups of the broth and remaining oil. Cover the pot and bring to a boil. Remove from heat and add couscous, orange zest and parsley then stir. Cover and let couscous stand for 5 minutes.
Remove the chicken from the skillet and keep warm. Return the skillet to the heat and add the onions, horseradish and thyme. Cook, stirring frequently, for about 3 minutes. Add the mustard, about 3/4 cup of the remaining broth and half and half. Bring up to a simmer, and simmer until the liquids have reduced by half, 3-4 minutes. Return the chicken to the skillet to heat, about 1 minute. Fluff the cooked couscous with a fork. Divide the couscous among 4 dinner plates then top each portion with a chicken breast and some of the horseradish pan sauce.

lemon icebox pie

This pie is delicious. The lemon is very subtle and it tastes just like cheesecake. Mmmm!
Our family has reason to celebrate- we accepted an offer on our house last night! What a tremendous blessing for us. 

lemon icebox pie (allrecipes.com)
1 (9-inch) prepared graham cracker crust
2 (8 ounce) packages cream cheese, softened
1 (14 ounce) can sweetened condensed milk
2 lemons, juiced
1 teaspoon lemon zest

In a medium mixing bowl, beat cream cheese until fluffy. Add condensed milk, lemon juice and lemon rind. Mix until smooth. Pour mixture into crust. Refrigerate at least 2 hours before serving. Garnish with whipped cream and mint leaves if desired.

cream of fresh carrot soup

This is a really nice soup. It's smooth, peppery and sweet. A couple months after my husband and I met he invited me to his home in Southern California for Thanksgiving. We arrived very late that night (I think it had to do with having to spend some time smooching at every stop sign once we entered his home town). Now I've lost my train of thought. Anyway, his mother served this the next evening before driving to Utah to spend Thanksgiving day with his sister and her family.

cream of fresh carrot soup (my mother-in-law Anne in CA)
1 pound fresh carrots
2 tablespoons chopped onion
2 tablespoons butter
1/3 cup water
3/4 teaspoon salt
1/2 teaspoon pepper
1 tablespoon fresh lemon juice
In a double boiler:
2 tablespoons butter
1 1/2 to 2 tablespoons flour
3 cups milk

Wash carrots, scrape and slice thinly. Prepare about 3 cups carrots. In a small saucepan combine carrots, onion, butter, salt, sugar, pepper. Cover and cook over low heat until carrots are tender, 20-30 minutes. Mash carrot mixture (or put in blender). In top of double broiler melt 2 tablespoons butter, blend in flour, cook and stir about 5 minutes. Add milk, continue cooking and stirring about 5 minutes. Add carrot mixture to milk mixture. Cook covered over hot water 30 minutes. Stir often. Stir in lemon juice. Garnish with chopped parsley.

What I have to say- I garnished mine with a little bacon tonight.

lemon squares

I've always loved lemon squares. I love the sugary sweetness and how they melt in my mouth. They make me think of spring and tea parties and pretty things. My oldest needed to take a treat to school today for a class pizza party and this is what we decided on.

lemon squares
2 cups flour
1/2 cup powdered sugar
1/2 pound butter
4 eggs
2 cups sugar
4 tablespoons flour
4 tablespoons lemon juice

Mix 2 cups flour with powdered sugar. Cut in butter. Press into 9x13 pan. Bake at 325 degrees for 20 minutes.
Beat 4 eggs; add 2 cups sugar, 4 tablespoons flour and lemon juice. Pour over baked crust. Bake 25-30 minutes at 325 F. Sprinkle with powdered sugar. Allow to cool. Cut into squares.

kaluha pork

My friend Mandy this pork as part of a frozen meal swap a few years ago. I loved it so much that I've made several big batches since then and have frozen baggies full of it for sandwiches, enchiladas or burritos. I made it for my meal swap tonight and served with an oriental cabbage salad and steamed rice.

kaluha pork (my friend Mandy)
8-9 pound pork loin (typically costs about $40 so wait until you can get it on sale for around $20!)
kosher salt
liquid smoke
banana leaves or plastic wrap
aluminum foil

Rub the pork loin with kosher salt and sprinkle with liquid smoke. If you have banana leaves available, wrap them with the leaves. Otherwise, plastic wrap works okay. After wrapping in plastic wrap or leaves, wrap with aluminum foil. Place in 9x13 cake pan or broiling pan (it takes two if you are working with 8-9 pounds of meat) and bake at 200 degrees overnight (10-12 hours). Take out of oven and shred the pork- do not discard the liquid. Enjoy! You can serve this on tortillas or buns or with an Asian salad. Mandy's favorite is on buns with a slice of cheese and a little BBQ sauce.

asian cabbage salad

This is a really yummy salad. I enjoy it as a side alongside my friend Mandy's kaluha pork or if you want to enjoy it as a main dish, you can add shredded chicken.  To cut back on carbs I often omit the noodles but you can always add some celery for extra crunch.

asian cabbage salad (my friend Erin B. in Hershey)
1 package coleslaw mix
1 small head purple cabbage, shredded
2 green onions, sliced
2 large chicken breasts (cooked and shredded), optional
1 package chicken flavored Ramen noodles
1/4 cup slivered almonds, toasted
3 tablespoons sugar
6-8 tablespoons rice vinegar
1/2 cup oil (I usually halve)

Put coleslaw mix, cabbage, onions, and chicken breasts into bowl. Set aside. Mix sugar, rice vinegar, oil, seasoning packet from the Ramen noodles, and a little salt and pepper in a bowl. Bread up Ramen noodles. Put dressing mixture, Ramen noodles and almonds on salad just before serving.

world's best peanut butter fudge

I don't think I'd ever tasted peanut butter fudge but this fudge tastes just like a peanut butter pop from See's.   We love See's!

world's best peanut butter fudge (allrecipes.com)
4 cups white sugar
1 cup milk
1/2 cup butter
1 (7 ounce) jar marshmallow creme
12 ounces peanut butter
2/3 cup all-purpose flour

Grease a 9x13-inch baking dish; set aside.
In a saucepan, combine sugar, milk and butter. Bring to a boil and cook 5 minutes.
Remove from the heat. Stir in the marshmallow creme and peanut butter. Gradually stir in the flour. Spread into the prepared pan, and let cool.

chicken tortilla casserole

This recipe was by far my favorite everyday recipe when I was growing up (I think I'm still growing up). When I knew this casserole was for dinner I couldn't wait! As a grown-up, when my mom would visit me after the birth of each child, she would always make this for our family. This is comfort food at it's best!

chicken tortilla casserole (my mom)
4 whole chicken breasts, cooked and shredded
1 dozen corn tortillas
1 can cream of chicken soup
1 can cream of mushroom soup
1 cup milk
1 onion, grated
1 can green chiles
1 cup sour cream (this is something I always add but isn't in the original recipe)
1 pound grated cheddar cheese

Cut tortilla strips. Mix soups, milk, onion, chiles and sour cream. Butter a shallow 9x12x2 baking dish. Pour half cup of broth into bottom of dish. Arrange in layers: 1/2 tortilla strips, 1/2 chicken pieces, 1/2 sauce, 1/2 cheese. Repeat layers. Refrigerate 8 hours or more. Bake at 300 degrees for 1 1/2 hours.

What I have to say- My mom always cooked her chicken in a pressure cooker but I cooked my chicken breasts in a slow cooker over night on low with 1/2 cup of chicken broth. It is always very tender. Assemble the casserole in the morning then bake it for dinner!

citrus cream cheese pull apart rolls

I save this recipe for General Conference because it's a family favorite and I don't want to make it too often.  It's something we look forward to every six months. I'm telling you, these are divine.

citrus cream cheese pull apart rolls (blog: Home Based Mom)
1 package frozen roll dough (25 ounces)
cooking spray
1/4 cup butter, melted
1/2 cup sweetened dried cranberries (or chocolate chips!)
1 cup granulated sugar, divided
1 (8 ounce) block 1/3 less fat cream cheese, softened
2 tablespoons fresh orange juice
1 large egg
1 tablespoon grated lemon rind
1 tablespoon grated orange rind
1 cup powdered sugar
5 teaspoons fresh lemon juice

Thaw roll dough at room temperature for 20 minutes. (It usually takes longer for them to be soft enough to cut.)
Cut rolls in half. Place 24 halves, cut sides down, in bottom of each of 2 (9-inch) round cake pans coated with cooking spray. Brush butter evenly over rolls. Cover; let rise in a warm place (85 degrees), free from drafts, 30 minutes. Sprinkle with dried cranberries. Combine 1/4 cup granulated sugar, cream cheese, orange juice and egg; beat at medium speed of a mixer until well-blended. Pour cream cheese mixture evenly over rolls. Combine 3/4 cup granulated sugar, and rinds. Sprinkle evenly over rolls. Cover and let rise 1 hour or until doubled in size.
Preheat oven to 35o degrees. Bake for 20 minutes. Cover with foil. Bake an additional 5 minutes or until rolls in center are done. Remove from oven; cool 15 minutes. Combine powdered sugar and lemon juice. Drizzle over rolls.

quiche lorraine

The name of this recipe is pretty ordinary. It doesn't quite explain how delicious this quiche really is. It's so rich and flavorful yet not so rich as to prevent you from eating an entire pan (I should know).

quiche lorraine (my friend Annie)
3 beaten eggs
1/2 cup melted butter
1 cup grated Swiss cheese
1/8 teaspoon dry mustard
2 green onions, minced
1/2 cup Bisquick
1 1/2 cups milk
1 cup chopped ham
1/4 teaspoon salt

Blend all but cheese, onion and ham in blender. Add last 3 ingredients, saving some cheese for top. Bake 45 minutes at 350. Remove from oven and let stand for 10 minutes before cutting. Recipe fits in 9-inch pie tin. I've seen Annie serve it in a 8x8 or 9x9 before too.

zesty buffalo chicken dip

Chicken, cream cheese, blue cheese and Frank's. What a delicious combination!

zesty buffalo chicken dip (Weis store ad)
1 pound skinless, boneless chicken breast, cooked and shredded
1 (8 ounce) brick Neufchatel 1/3 less fat cream cheese, softened (I halved it this time)
1/2 cup Ken's Light Chunky Blue Cheese Dressing
3/4 cup Frank's Red Hot hot sauce
1 bread bowl, top removed and cut into bite-sized pieces, optional
carrots sticks, celery sticks and Triscuits for dipping

Preheat oven to 350 degrees. Combine all ingredients through hot sauce and stir thoroughly. Bake in a 2-quart baking dish coated with cooking spray for 20 minutes or until dip is hot and bubbly. Transfer dip to a bread bowl and serve with celery, carrots, Triscuits and bread chunks.

confetti veggie pizza

Watching General Conference this weekend is going to be like watching the Superbowl for our family. We're going to kick back at home and eat our way through the sessions.
This pizza was a huge hit. My kids told me if I want them to eat more veggies this is the way to do it.

confetti veggie pizza (adapted from Friend Magazine, March 2011)
2 cans refrigerated crescent rolls
1 (8 ounce) package light cream cheese, softened
1/4 cup light mayo
2 tablespoons packet Knorr's vegetable soup mix
red, yellow and green peppers, diced
carrots, cut into matchsticks

Preheat oven to 375F.
Open the crescent rolls. Press the dough into a round pizza pan or a cookie sheet. Bake for 10-12 minutes. Put the cream cheese and mayo in a mixing bowl. Sprinkle on the dressing mix. Mix until the mixture is smooth and creamy. Spread the cream cheese mixture on the cooled pizza crust and sprinkle on the veggie confetti. Enjoy!

fruit dip

This is a really, really yummy dip. Light tasting, smooth and the right amount of sweetness. I got the recipe at a Relief Society meeting in St. Louis. There were all sorts of dips to sample and recipes to exchange. My kids love this dip!

fruit dip (my friend Nicole from my days in St. Louis)
1 small jar marshmallow cream
1 (8 ounce) package cream cheese
1/2 to 1 teaspoon fresh squeezed lemon or lime juice

Mix together well. Serve with strawberries, apples, etc. or use as a topping for fruit salad.

katie's marinara sauce

I'm not fooling around when I say this is the best marinara sauce ever. You'll never, ever want to go back to a jar or can.  For convenience you can make double batches of this sauce and freeze it. Katie brought this sauce and some pasta over after my 3rd daughter was born. I ate it right up and can't recall if anyone else ever got any!

katie's marinara sauce (Katie B. from Hershey, the most faithful visiting teacher ever)
1/2 cup olive oil
1 medium onion
1 small carrot
large handful of fresh parsley or 2-3 tablespoons dry (use fresh!)
3 to 5 cloves garlic- crushed or minced
1 (28 ounce) can crushed tomatoes
2 teaspoons dried oregano
1 tablespoon dried basil
1 (16 ounce) can tomato sauce
2 teaspoons salt
1 teaspoon coarsely ground black pepper
3 teaspoons capers (in my opinion these are not optional)
1 teaspoon sugar
1/2-3/4 can water (use to rinse out tomato sauce cans)
1/2 to 3/4 cup chicken broth
whatever protein you prefer- ground beef, ground sausage, shrimp, 1 can of oil packed tuna fish (drained), etc.

Finely chop onion, carrot (I usually grate the carrot), parsley and garlic by hand or in food processor. Saute chopped ingredients as well as basil and oregano in heated olive oil until somewhat soft. Add rest of ingredients. Simmer very slowly for 1 1/2 to 3 hours. Serve over the pasta of your choice with the freshly grated (not canned) Parmesan, Romano or Asiago cheese.

What I have to say- tonight I used a combination of beef and hot sausage. I simmered the sauce for a few hours to make sure the meat was nice and tender. It was!

refreshing orange ice

Very refreshing. This was a fun recipe to try and a repeat for sure!

refreshing orange ice (allrecipes.com)
3 cups water, divided
1 cup sugar
1 (12 ounce) can frozen orange juice concentrate, thawed
2 tablespoons lemon juice
1/2 cup half-and-half cream

In a saucepan, bring 1 cup water and sugar to a boil, stirring frequently. Boil for 1 minute or until sugar is dissolved. Remove from the heat; stir in orange juice concentrate, lemon juice and remaining water. Transfer to a freezer-proof mixing bowl. Cover and freeze until firm (this took about 10 hours).
Remove from the freezer. Beat until blended. Beat in cream. Cover and return to freezer. Remove from the freezer 2o minutes before serving.

chocolate dipped strawberries

When our neighbor friends came for dinner they brought these delicious strawberries and some chocolate dipped pretzels for dessert. YUM!

chocolate dipped strawberries (my neighbor friend Morgane and her two kiddos)
strawberries
chocolate chips
shortening

Melt chocolate chips with a little shortening. Dip each strawberry and place on waxed paper or parchment paper until the chocolate hardens.

sushi sandwich rolls

 
I wasn't going to do anything for April Fool's today.  My kids, however, love to be silly so I thought this might pass for a fun afternoon snack. My oldest loves sushi so she might actually be a little disappointed that this isn't the real thing.

sushi sandwich rolls (idea from blog: Fab Frugal Food)
white sandwich bread
cream cheese spread
whatever veggies you want to use, cut lengthwise into matchsticks
deli ham

Cut crusts off your white bread. Spread with cream cheese spread. Lay veggies and ham down one side of the bread and roll. Slice into 2-inch pieces.

cream cheese spread
8 ounces cream light cream cheese
2 tablespoons Knorr dry vegetable soup mix
1/4 cup mayonnaise

Combine all ingredients until smooth.