You
are probably going to laugh when you hear where this recipe came from,
but don't discount it because it has stuck around for 17 years now.
Which means that it really is delicious! I got this recipe from my 7th
grade home ec/foods class. Yeah, you heard me right. Remember those TLC
(Technology, Life and Career) classes? They were my favorite!
Cream Cheese Coffee Cake
1 cup Bisquick mix
1 1/2 ounces cream cheese, softened
2 Tablespoons butter, softened
3 Tablespoons milk
raspberry jam (any flavor jam will work)
Cut
Bisquick, cream cheese and butter together in a bowl until crumbly. Add
milk and mix. Knead on floured surface until smooth. Grease a cookie
sheet. Roll dough into rectangle shape, on cookie sheet, about 1/4"
thick. Spread jam on the middle 1/3 down the long length of the dough.
Cut diagonal slits along both sides that are about 1" thick. Braid to
center. Bake at 425 degrees for 10-15 minutes. Drizzle with icing while
warm.
Icing:
2 Tablespoons milk
1 Tablespoon butter
dash of salt
1/4 teaspoon vanilla
powdered sugar
Heat milk and butter in a small sauce pan. Add remaining ingredients and but until smooth and creamy.
Tuesday, April 23, 2013
Dessert...aka Cherry Cake
I am working on eating through my food storage in preparation of our
move across country in 2 month. As
I was cleaning out the food storage I came across some cherry pie
filling. My first thoughts were to save it to make a pie. We will be moving long
before Thanksgiving, and I would need 2 cans of pie filling to make a
pie. I thought a little harder and remembered a cake my mom would make
when we were younger. So I pulled out a box of
cake mix from food storage and made a cake.
My mom called this cake 'Dessert.' I don't know if that was just for lack of a better name, or if that was really what it was called when she came across the recipe. I refer to it as Cherry Cake when I tell people about it. Regardless of what it is called. It is super yummy! And oh so quick to make.
Dessert aka Cherry Cake
1 box cake mix-either white or chocolate (I prefer white)
1/4 cup water
1 cup sour cream
3 eggs
1 can cherry pie filling
Icing:
powdered sugar
milk
vanilla
Combine cake mix, water, sour cream and eggs. (The batter will be kind of thick. Don't panic, you are doing it right!) Spread on a greased and floured jelly roll pan. Drizzle or spoon cherry pie filling over top. Bake at 350 degrees for 25 minutes. Cool for at least 15 minutes.
For the icing, combine powdered sugar with a little vanilla and just enough milk to make a smooth and slightly runny icing. You want to be able to drizzle the icing but not have it run all over the cake. Drizzle icing over top of slightly cooled cake before serving. Eat warm or cold.
Enjoy!
My mom called this cake 'Dessert.' I don't know if that was just for lack of a better name, or if that was really what it was called when she came across the recipe. I refer to it as Cherry Cake when I tell people about it. Regardless of what it is called. It is super yummy! And oh so quick to make.
Dessert aka Cherry Cake
1 box cake mix-either white or chocolate (I prefer white)
1/4 cup water
1 cup sour cream
3 eggs
1 can cherry pie filling
Icing:
powdered sugar
milk
vanilla
Combine cake mix, water, sour cream and eggs. (The batter will be kind of thick. Don't panic, you are doing it right!) Spread on a greased and floured jelly roll pan. Drizzle or spoon cherry pie filling over top. Bake at 350 degrees for 25 minutes. Cool for at least 15 minutes.
For the icing, combine powdered sugar with a little vanilla and just enough milk to make a smooth and slightly runny icing. You want to be able to drizzle the icing but not have it run all over the cake. Drizzle icing over top of slightly cooled cake before serving. Eat warm or cold.
Enjoy!
Monday, April 22, 2013
Eclair Cake
This recipe also came from my sister in law, Jamie. She makes the best desserts!
Eclair Cake
Crust:
1 stick butter
1 cup water
1 cup flour
4 eggs
1/4 teaspoon salt
Pudding Filling:
2 packages instant vanilla pudding
8 oz cream cheese, softened
2 1/2 cups cold milk
Cream Filling:
1 quart heavy cream
sugar
vanilla
Topping:
1/2 cup chocolate chips
1 cup powdered sugar
2 Tablespoons butter
1+/- Tablespoon milk
Crust: Bring water and butter to a boil until butter melts. Remove from heat and add flour and salt. Beat until it forms a ball. Add eggs, one at a time, beating well after each addition. Spread onto a greased cookie sheet. Bake at 400 degrees for 20 to 25 minutes. The crust will be light brown and may have large bubbles. Pierce with a fork to break bubbles and let crust cool.
Pudding Filling: Beat cream cheese until smooth. Add pudding and milk and beat until thickened and very smooth. (this will take a while...like 5 minutes or more.) Spread mixture onto crust.
Cream Filling: Beat heavy cream to make whipped cream. Sweeten with sugar and vanilla. Spread whipped cream on top of pudding filling.
Topping: Melt chocolate chips and butter together. Add powdered sugar and milk. Add additional milk as needed to make a thin glaze. Drizzle on top of cake. Refrigerate until ready to serve.
Just as a fair warning...this cake is like crack. You can't stop eating it. Everyone who has had it has loved it. Thanks Jamie for the awesome recipe! Enjoy!
Eclair Cake
Crust:
1 stick butter
1 cup water
1 cup flour
4 eggs
1/4 teaspoon salt
Pudding Filling:
2 packages instant vanilla pudding
8 oz cream cheese, softened
2 1/2 cups cold milk
Cream Filling:
1 quart heavy cream
sugar
vanilla
Topping:
1/2 cup chocolate chips
1 cup powdered sugar
2 Tablespoons butter
1+/- Tablespoon milk
Crust: Bring water and butter to a boil until butter melts. Remove from heat and add flour and salt. Beat until it forms a ball. Add eggs, one at a time, beating well after each addition. Spread onto a greased cookie sheet. Bake at 400 degrees for 20 to 25 minutes. The crust will be light brown and may have large bubbles. Pierce with a fork to break bubbles and let crust cool.
Pudding Filling: Beat cream cheese until smooth. Add pudding and milk and beat until thickened and very smooth. (this will take a while...like 5 minutes or more.) Spread mixture onto crust.
Cream Filling: Beat heavy cream to make whipped cream. Sweeten with sugar and vanilla. Spread whipped cream on top of pudding filling.
Topping: Melt chocolate chips and butter together. Add powdered sugar and milk. Add additional milk as needed to make a thin glaze. Drizzle on top of cake. Refrigerate until ready to serve.
Just as a fair warning...this cake is like crack. You can't stop eating it. Everyone who has had it has loved it. Thanks Jamie for the awesome recipe! Enjoy!
Marshmallow Caramel Rice Krispie Treats
These Rice Krispie treats put all other Rice Krispie treats to shame.
You can't stop eating them! And they are super easy to make. Maybe not
the most healthy thing to make, but definitely easy to make. Anything
that contains 2 1/2 sticks of butter has to be good, right?
Marshmallow Caramel Rice Krispie Treats
2 1/2 sticks butter
3 packages 16 oz mini marshmallows
14 cups Rice Krispies
50 kraft caramels squares or 2 c kraft caramel bites
1 can sweetened condensed milk
Bottom layer: Melt 1 stick butter and 1 package of mini marshmallows together in a large pot. Add 7 cups Rice Krispies. Spread on a large greased cookie sheet.
Marshmallow layer: Sprinkle one package of mini marshmallows on top of bottom layer.
Caramel layer: In a medium sauce pan over low heat, melt caramels, 1/2 stick butter and sweetened condensed milk until smooth. Stir constantly to keep from burning. Pour over marshmallows.
Top layer: Melt 1 stick butter and 1 package of mini marshmallows together in a large pot. Add remaining 7 cups Rice Krispies. Spread over caramel layer.
Enjoy
Marshmallow Caramel Rice Krispie Treats
2 1/2 sticks butter
3 packages 16 oz mini marshmallows
14 cups Rice Krispies
50 kraft caramels squares or 2 c kraft caramel bites
1 can sweetened condensed milk
Bottom layer: Melt 1 stick butter and 1 package of mini marshmallows together in a large pot. Add 7 cups Rice Krispies. Spread on a large greased cookie sheet.
Marshmallow layer: Sprinkle one package of mini marshmallows on top of bottom layer.
Caramel layer: In a medium sauce pan over low heat, melt caramels, 1/2 stick butter and sweetened condensed milk until smooth. Stir constantly to keep from burning. Pour over marshmallows.
Top layer: Melt 1 stick butter and 1 package of mini marshmallows together in a large pot. Add remaining 7 cups Rice Krispies. Spread over caramel layer.
Enjoy
Creamy Pesto Penne
Noodles and Company has this dish, Pesto Cavatappi, that is super,
duper delicious. I order it almost every time I go. I got this brilliant
idea that I was going to make it at home. It couldn't be that hard,
could it? I found a recipe online from a woman who used to work at
Noodles. Her recipe went something like this: 'Reduce 1 oz white wine in
a skillet. Then add 1 oz heavy cream and reduce. Then add .5 oz sauteed
mushrooms and 1.5 oz tomatoes and 1 oz pesto and 10 oz of pasta. Top
with 1 oz Parmesan.' Ok, so I understand measurements and all, but what
ever happened to cups and tablespoons? I was doing good with the recipe
until we started mixing fluid ounces with weight ounces. So then I just
gave up and decided to make up my own recipe. And the crazy part was I
decided to serve my concoction to dinner guests that night without ever
making it before. Should have thought through that one a little more cuz
I wasn't sure how it was going to turn out...or if it would even turn
out at all. Luckily, the recipe turned out really good and everyone
loved it. It isn't really close to Pesto Cavatappi but it still tastes
yummy. I served this with asparagus.
Creamy Pesto Penne
1 box penne
1/2 cup white wine (you can also use chicken broth)
2 cups heavy cream
2 ounces cream cheese
3/4 cup pesto
salt
pepper
1 tablespoon butter
1 cup mushrooms, sliced
1 cup cherry tomatoes, cut in half
parmesan cheese
Cook pasta according to package directions, drain. Meanwhile, saute mushrooms in butter until just tender. Drain and set aside.
In a large skillet reduce wine then add cream and cream cheese. Cook over medium heat until sauce thickens, stirring frequently. Add pesto and stir well. Add salt and pepper to taste. (You can also add more garlic if you want.) Add tomatoes, mushrooms and pasta. Cook until warmed through. Serve sprinkled with Parmesan cheese.
Enjoy!
Creamy Pesto Penne
1 box penne
1/2 cup white wine (you can also use chicken broth)
2 cups heavy cream
2 ounces cream cheese
3/4 cup pesto
salt
pepper
1 tablespoon butter
1 cup mushrooms, sliced
1 cup cherry tomatoes, cut in half
parmesan cheese
Cook pasta according to package directions, drain. Meanwhile, saute mushrooms in butter until just tender. Drain and set aside.
In a large skillet reduce wine then add cream and cream cheese. Cook over medium heat until sauce thickens, stirring frequently. Add pesto and stir well. Add salt and pepper to taste. (You can also add more garlic if you want.) Add tomatoes, mushrooms and pasta. Cook until warmed through. Serve sprinkled with Parmesan cheese.
Enjoy!
Lemon Marshmallow Cake
This recipe is one the most delicious cake that you will ever eat.
That is the good news. The bad news is that it took me 4 hours to make
start to finish. Truth be told, I could have done it in less time had I
thought ahead and made the custard before the cake and let it cool. It
also takes time to bake the cake and wait for it to cool before you can
cut it up and assemble it. In actuality, the cake should only take about
an hour to make if you don't count the bake and cooling time. But when
all is said and done, this cake is totally worth all the time and
effort. It is so decadent and moist...my mouth is watering just thinking
about it.
*Special note: You can use store bought custard instead of making your own and it will cut a large chunk of time out of making the cake. I made my custard because I had so many left over egg yolks from the marshmallow part of the recipe.
Lemon Marshmallow Cake
Cake:
2 1/2 cups cake flour (it is important to use cake flour otherwise the cake will be really dense)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter (1 1/2 sticks)
1 cup sugar
1 tablespoon grated lemon zest
1 large egg
3 large egg whites
1 teaspoon vanilla extract
1 1/4 cups buttermilk
Lemon Syrup:
1/2 cup sugar
1/4 cup water
1/2 cup fresh lemon juice
Filling:
1 cup heavy cream
2 tablespoons powdered sugar
2/3 cup lemon curd (see below)
1/2 cup seedless raspberry preserves or jam, stirred to lossen (I used homemade raspberry jam with seeds)
Marshmallow Topping:
4 large egg whites, at room temperature
1 cup sugar
1/4 teaspoon cream of tarter
1 teaspoon vanilla
Lemon Curd:
6 tablespoons unsalted butter
1 1/2 tablespoons lemon zest
1/4 cup + 2 tablespoons fresh lemon juice
3/4 cup sugar
5 large egg yolks
1/8 teaspoon salt
Lemon Curd:
ENJOY!
*Special note: You can use store bought custard instead of making your own and it will cut a large chunk of time out of making the cake. I made my custard because I had so many left over egg yolks from the marshmallow part of the recipe.
Lemon Marshmallow Cake
Cake:
2 1/2 cups cake flour (it is important to use cake flour otherwise the cake will be really dense)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter (1 1/2 sticks)
1 cup sugar
1 tablespoon grated lemon zest
1 large egg
3 large egg whites
1 teaspoon vanilla extract
1 1/4 cups buttermilk
Lemon Syrup:
1/2 cup sugar
1/4 cup water
1/2 cup fresh lemon juice
Filling:
1 cup heavy cream
2 tablespoons powdered sugar
2/3 cup lemon curd (see below)
1/2 cup seedless raspberry preserves or jam, stirred to lossen (I used homemade raspberry jam with seeds)
Marshmallow Topping:
4 large egg whites, at room temperature
1 cup sugar
1/4 teaspoon cream of tarter
1 teaspoon vanilla
Lemon Curd:
6 tablespoons unsalted butter
1 1/2 tablespoons lemon zest
1/4 cup + 2 tablespoons fresh lemon juice
3/4 cup sugar
5 large egg yolks
1/8 teaspoon salt
Lemon Curd:
In
a large sauce pan, melt butter over medium-low heat; remove from heat
and stir in lemon zest, lemon juice, sugar, egg yolks and salt.
Cook
over medium-low heat, whisking constantly, until mixture thickens and
your finger leaves a path on the back of a wooden spoon when you draw
across it. Do not allow the curd to boil. Curd will thicken as it
chills.
Strain
curd through a sieve into a bowl. Press plastic wrap directly against
surface of curd. Cool to room temperature, then refrigerate until cold
and thick. (Will keep in fridge for 3 weeks and in freezer for 3
months.)
Cake:
Heat oven to 350°. Coat (2) 8" round cake pans with non-stick spray; line bottom of pans with parchment or waxed paper.
Whisk
flour, baking powder, baking soda and salt in a medium bowl until
blended. Beat butter, sugar and lemon zest in a mixer bowl with paddle
attachment on medium speed until light and fluffy, about 3 minutes; beat
in egg, then egg whites and vanilla, until blended. With mixer on low,
alternately beat flour mixture and buttermilk until incorporated.
Increase mixer speed to medium and continue to beat batter for 2
minutes, until very smooth. Divide batter between pans and spread tops
until level and smooth.
Bake
33 to 35 minutes, until pick inserted in centers comes out clean. Cool
cakes in pans on wire rack for 5 minutes. Loosen edges of cake with a
knife and unmold onto rack; remove paper, invert cakes and cool
completely on racks.
Lemon Syrup:
While
cakes are baking, combine sugar and water in a small sauce pan and
bring to a boil. Simmer, stirring, until sugar is dissolved. Remove from
heat; stir in lemon juice.
Filling:
Beat
cream and sugar in mixer bowl with whisk attachment until stiff; with
billowy peaks forming when beaters are lifted. Place lemon curd in a
medium bowl and stir 1/2 cup of the whipped cream into it to loosen;
then fold in remaining whipped cream until combined.
To Assemble:
Cut
each cake layer in half horizontally using a serrated knife. Place one
layer on a cake plate protected by strips of waxed paper; brush all over
with lemon syrup, then spread one third of the jam (about 2 1/2
tablespoons) over to cover. Top with one third of the lemon cream and
gently spread over jam layer. Top with another cake layer, brush with
lemon syrup, then spread with jam and more lemon cream. Repeat with the
third layer. Brush the cut side of the last cake layer with lemon syrup
and place cut side down on top of the cake. Brush the top and sides of
the cake with any remaining syrup. (At this point the cake can be
covered and refrigerated up to 1 day ahead before finishing with
marshmallow topping.)
Marshmallow Topping:
Place
egg whites, sugar and cream of tarter in a large metal bowl. Set over a
saucepan of simmer water. Whisk constantly until sugar is dissolved and
whites are very warm to the touch, about 4 minutes. Transfer mixture to
bowl of a stand mixer. Beat 5 to 7 minutes, starting on low and
gradually increasing to high until stiff, glossy peaks form. Beat in
vanilla. Spread over top and sides of cake with metal spatula in
decorative swirls. Using a handheld butane creme brulee torch, lightly
brown the marshmallow topping. Serve immediately or refrigerate up to 2
days.
ENJOY!
Toasted Coconut Marshmallows
I was watching Barefoot Contessa on the
Food Network the other day and she was making Toasted Coconut
Marshmallows. It was so easy I had to give it a try. These things
are to die for!
Toasted Coconut Marshmallows
7 ounces sweetened, shredded coconut
3 packages unflavored gelatin
1 cup cold water, divided
1 1/2 cups sugar
1 cup light corn syrup
1/4 teaspoon salt
1 tablespoon vanilla
powdered sugar for dusting
In a large skillet, over medium heat, toast coconut until lightly browned; stir frequently. Remove immediately from pan and set aside. (If you don't remove from pan the coconut continues to toast and can burn.) Sprinkle half of the toasted coconut on the bottom of a 9x13 glass pan.
In the bowl of a stand mixer with a whisk attachment, combine 1/2 cup cold water and gelatin. Mix with a spoon just until gelatin is moist. Let sit while you prepare the syrup.
In a medium sauce pan combine 1/2 cup water, 1 1/2 cups sugar, corn syrup and salt. Cook over medium heat until sugar dissolves. Raise heat to high and cook until syrup reaches 240 degrees F on a candy thermometer. Remove from heat.
With the mixer on low, slowly pour the syrup into the dissolved gelatin. (my gelatin had started to gel, this is ok.) Put the mixer on high speed and whip until the mixture is very thick, about 15 minutes. Add vanilla and mix thoroughly.
Pour marshmallow into pan over the toasted coconut. Smooth top of marshmallow with damp hands. (this keeps it from sticking to you.) Sprinkle with remaining toasted coconut and allow to dry uncovered, overnight.
Remove marshmallow from pan and cut into squares. Roll the sides of each marshmallow in powdered sugar. Store uncovered at room temperature.
Toasted Coconut Marshmallows
7 ounces sweetened, shredded coconut
3 packages unflavored gelatin
1 cup cold water, divided
1 1/2 cups sugar
1 cup light corn syrup
1/4 teaspoon salt
1 tablespoon vanilla
powdered sugar for dusting
In a large skillet, over medium heat, toast coconut until lightly browned; stir frequently. Remove immediately from pan and set aside. (If you don't remove from pan the coconut continues to toast and can burn.) Sprinkle half of the toasted coconut on the bottom of a 9x13 glass pan.
In the bowl of a stand mixer with a whisk attachment, combine 1/2 cup cold water and gelatin. Mix with a spoon just until gelatin is moist. Let sit while you prepare the syrup.
In a medium sauce pan combine 1/2 cup water, 1 1/2 cups sugar, corn syrup and salt. Cook over medium heat until sugar dissolves. Raise heat to high and cook until syrup reaches 240 degrees F on a candy thermometer. Remove from heat.
With the mixer on low, slowly pour the syrup into the dissolved gelatin. (my gelatin had started to gel, this is ok.) Put the mixer on high speed and whip until the mixture is very thick, about 15 minutes. Add vanilla and mix thoroughly.
Pour marshmallow into pan over the toasted coconut. Smooth top of marshmallow with damp hands. (this keeps it from sticking to you.) Sprinkle with remaining toasted coconut and allow to dry uncovered, overnight.
Remove marshmallow from pan and cut into squares. Roll the sides of each marshmallow in powdered sugar. Store uncovered at room temperature.
Chicken Cheese Tortilla Soup
When I was home visiting family once, my mom was ranting and raving
about this soup. My whole family loves it. She was so adamant that I had
to try this soup that she made it for me for lunch and finished it just
before I walked out the door for the airport. I am so glad that she
made it for me. It is DELICIOUS! I loved it so much that I made it for my husband shortly after I got home. My favorite is the homemade tortilla chip
strips.
Chicken Cheese Tortilla Soup
(10) 6" corn tortillas - cut into 1/4" thick strips
1 large onion, minced
2 cloves garlic, minced
2 tablespoons vegetable oil or olive oil
15 oz. can tomato puree
4 cups chicken broth
+/- 1/4 cup hot sauce, to taste - add a little at a time, sampling as you go. You can always add more later.
1 green bell pepper, minced
1 tablespoon jalapeno pepper, minced (optional)
1 teaspoon Worcestershire sauce
1 teaspoon sugar
1/2 teaspoon salt
1 teaspoon chili powder (I used half chili powder, half chipotle powder.)
1/4 teaspoon pepper
1/4 cup flour mixed with 1/2 cup water
1 pound chicken breasts, cooked and shredded
1 cup heavy cream
1/4 cup sour cream
8 oz. Velveeta cheese, cubed
1 tablespoon fresh cilantro, chopped - for garnish
Spray tortilla strips with non-stick cooking spray and bake at 400 degrees F until crispy; lightly salt if desired.
In a large pot, over medium-high heat, saute onions and garlic in oil until soft. Add the next 10 ingredients to the pot, bring to a boil, reduce heat to medium-low and simmer for 20 minutes.
Whisk flour/water mixture into soup. Bring to a boil over medium-high heat, then reduce heat to medium-low and simmer for 5 minutes, stirring occasionally.
Add chicken and continue to simmer for 5 minutes, stirring occasionally. Add heavy cream, sour cream and cheese to pot; stir until cheese has melted.
Pour into soup bowls. Top with tortilla strips and cilantro.
Chicken Cheese Tortilla Soup
(10) 6" corn tortillas - cut into 1/4" thick strips
1 large onion, minced
2 cloves garlic, minced
2 tablespoons vegetable oil or olive oil
15 oz. can tomato puree
4 cups chicken broth
+/- 1/4 cup hot sauce, to taste - add a little at a time, sampling as you go. You can always add more later.
1 green bell pepper, minced
1 tablespoon jalapeno pepper, minced (optional)
1 teaspoon Worcestershire sauce
1 teaspoon sugar
1/2 teaspoon salt
1 teaspoon chili powder (I used half chili powder, half chipotle powder.)
1/4 teaspoon pepper
1/4 cup flour mixed with 1/2 cup water
1 pound chicken breasts, cooked and shredded
1 cup heavy cream
1/4 cup sour cream
8 oz. Velveeta cheese, cubed
1 tablespoon fresh cilantro, chopped - for garnish
Spray tortilla strips with non-stick cooking spray and bake at 400 degrees F until crispy; lightly salt if desired.
In a large pot, over medium-high heat, saute onions and garlic in oil until soft. Add the next 10 ingredients to the pot, bring to a boil, reduce heat to medium-low and simmer for 20 minutes.
Whisk flour/water mixture into soup. Bring to a boil over medium-high heat, then reduce heat to medium-low and simmer for 5 minutes, stirring occasionally.
Add chicken and continue to simmer for 5 minutes, stirring occasionally. Add heavy cream, sour cream and cheese to pot; stir until cheese has melted.
Pour into soup bowls. Top with tortilla strips and cilantro.
Sour Cream Raspberry Ice Cream
The best homemade ice cream...ever!
Sour Cream Raspberry Ice Cream
2 packages (10 oz) frozen raspberries, thawed and crushed*
4 cups sugar
1 cup sour cream
6 eggs beaten
1 (5 1/3 oz) can evaporated milk
1 quart heavy whipping cream
5 teaspoons vanilla
Combine berries, sugar, sour cream and vanilla. Mix thoroughly. Combine berry mixture, eggs, milk and cream in a freezer can. Mix. Churn freeze**.
*You can also add a mashed banana or 2 if you want with the berries.
**You may have to move the ice cream into another container and put in the freezer at the very end to get the ice cream to set up hard. Since the ice cream has a high fat content it will only freeze to soft serve in the churn freezer.
Sour Cream Raspberry Ice Cream
2 packages (10 oz) frozen raspberries, thawed and crushed*
4 cups sugar
1 cup sour cream
6 eggs beaten
1 (5 1/3 oz) can evaporated milk
1 quart heavy whipping cream
5 teaspoons vanilla
Combine berries, sugar, sour cream and vanilla. Mix thoroughly. Combine berry mixture, eggs, milk and cream in a freezer can. Mix. Churn freeze**.
*You can also add a mashed banana or 2 if you want with the berries.
**You may have to move the ice cream into another container and put in the freezer at the very end to get the ice cream to set up hard. Since the ice cream has a high fat content it will only freeze to soft serve in the churn freezer.
White Cheese Chicken Lasagna
I had
signed up to feed the missionaries once while my husband was
working nights and we would not be able to actually have them over for dinner. I
just took dinner to their apartment instead. I needed a recipe that
would travel well and found this lasagna recipe that I wanted to try. I
really should try recipes before I just make them and serve them to
other people but then that takes the fun out of it. And if it turns out
really horrible then there are less left overs that I have to feel
guilty throwing away. Luckily, this lasagna was great! It is a perfect freezer meal idea.
White Cheese Chicken Lasagna
9 Lasagna noodles
1/2 cup butter
1 onion, chopped
1-4 cloves garlic, minced (Depends on how much you love garlic. The original recipe calls for only one clove but I added 4 and thought it was great. I think one just isn't enough.)
1/2 cup flour
1 teaspoon salt
2 cups chicken broth
1/4 cup white wine
1 1/2 cups milk
4 cups shredded mozzarella cheese, divided
1 cup grated Parmesan cheese, divided
1 teaspoon basil
1 teaspoon oregano
1/2 teaspoon black pepper
2 cups ricotta cheese
2 chicken breasts, cooked and cubed (I boiled my chicken with seasoned salt, celery salt and poultry seasoning.)
1 pound bag fresh spinach, de-stemmed, steamed and chopped
1 tablespoon fresh parsley (I used approx. 1 teaspoon dry parsley)
1/4 cup grated Parmesan cheese for topping
Preheat oven to 350 degrees F.
Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water until just softened. Drain and rinse with cold water.
Melt the butter in a large saucepan over medium high heat. Cook the onion and garlic in the butter until tender, stirring frequently. Stir in flour and salt, and simmer until bubbly. Mix in the broth, wine and milk and bring to a boil, stirring constantly; boil for 1 minute. Stir in 2 cups mozzarella cheese and 1/4 cup Parmesan cheese. Season with basil, oregano and black pepper. Remove from heat and set aside.
Combine ricotta cheese and spinach and set aside.
In a 9x13 baking dish layer as follows:
1/3 sauce
3 noodles
1/2 ricotta/spinach mixture
1/2 chicken
1/3 sauce
1/3 cheese
3 noodles
1/2 ricotta/spinach
1/2 chicken
1/3 cheese
3 noodles
1/3 sauce
1/3 cheese
Sprinkle with parsley and 1/4 cup Parmesan cheese. Bake for 35 to 40 minutes at 350 degrees F.
I am pretty sure I got almost every dish in the kitchen dirty making this. But that is how it always is when I make lasagna.
White Cheese Chicken Lasagna
9 Lasagna noodles
1/2 cup butter
1 onion, chopped
1-4 cloves garlic, minced (Depends on how much you love garlic. The original recipe calls for only one clove but I added 4 and thought it was great. I think one just isn't enough.)
1/2 cup flour
1 teaspoon salt
2 cups chicken broth
1/4 cup white wine
1 1/2 cups milk
4 cups shredded mozzarella cheese, divided
1 cup grated Parmesan cheese, divided
1 teaspoon basil
1 teaspoon oregano
1/2 teaspoon black pepper
2 cups ricotta cheese
2 chicken breasts, cooked and cubed (I boiled my chicken with seasoned salt, celery salt and poultry seasoning.)
1 pound bag fresh spinach, de-stemmed, steamed and chopped
1 tablespoon fresh parsley (I used approx. 1 teaspoon dry parsley)
1/4 cup grated Parmesan cheese for topping
Preheat oven to 350 degrees F.
Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water until just softened. Drain and rinse with cold water.
Melt the butter in a large saucepan over medium high heat. Cook the onion and garlic in the butter until tender, stirring frequently. Stir in flour and salt, and simmer until bubbly. Mix in the broth, wine and milk and bring to a boil, stirring constantly; boil for 1 minute. Stir in 2 cups mozzarella cheese and 1/4 cup Parmesan cheese. Season with basil, oregano and black pepper. Remove from heat and set aside.
Combine ricotta cheese and spinach and set aside.
In a 9x13 baking dish layer as follows:
1/3 sauce
3 noodles
1/2 ricotta/spinach mixture
1/2 chicken
1/3 sauce
1/3 cheese
3 noodles
1/2 ricotta/spinach
1/2 chicken
1/3 cheese
3 noodles
1/3 sauce
1/3 cheese
Sprinkle with parsley and 1/4 cup Parmesan cheese. Bake for 35 to 40 minutes at 350 degrees F.
I am pretty sure I got almost every dish in the kitchen dirty making this. But that is how it always is when I make lasagna.
Garlic Chicken with Orzo
I love finding new recipes that are yummy. This Garlic Chicken with Orzo is one of the recipes that I found on Allrecipes
and thought it sounded good. The original recipes is a little bit
different than my recipe. I like to make things up as I go sometimes. My
favorite part of Allrecipes is that people leave comments about the
recipe; how to improve it, what they changed, etc. I like to read the
recipes along with the comments and then make the dish following the
recipes and incorporating all the comments that I like. This is what I
came up with:
Garlic Chicken with Orzo
1 tablespoon butter
1 cup uncooked orzo pasta
2 cups chicken broth
1 1/2 tablespoons olive oil
3 cloves garlic, minced
1/4 teaspoon crushed red pepper flakes
2 chicken breasts, cubed
salt to taste
1 tablespoon chopped fresh parsley
2 cups fresh spinach leaves
2 roma tomatoes, diced
1 teaspoon oregano
feta cheese for topping
1/2 lemon, juiced and zested
In a medium sauce pan, over medium heat, brown orzo in butter. Add chicken broth and bring to a boil. Cook, stirring frequently, until orzo is al dente and broth is absorbed. Set aside.
Heat oil in a large skillet over medium-high heat. Cook garlic and red pepper until fragrant and garlic is golden brown. Stir in chicken, season with salt, and cook until lightly browned and juices run clear. Reduce heat to medium, and mix in the parsley and cooked orzo. Stir in spinach, tomatoes and oregano. Continue cooking for 5 minutes, stirring occasionally, until spinach is wilted. Stir in lemon juice and lemon zest. Serve sprinkled with feta.
The red pepper gives it a little bit of a kick and the flavors are just amazing. The fresh lemon juice and zest add a whole other dimension of taste. I served this with asparagus
Garlic Chicken with Orzo
1 tablespoon butter
1 cup uncooked orzo pasta
2 cups chicken broth
1 1/2 tablespoons olive oil
3 cloves garlic, minced
1/4 teaspoon crushed red pepper flakes
2 chicken breasts, cubed
salt to taste
1 tablespoon chopped fresh parsley
2 cups fresh spinach leaves
2 roma tomatoes, diced
1 teaspoon oregano
feta cheese for topping
1/2 lemon, juiced and zested
In a medium sauce pan, over medium heat, brown orzo in butter. Add chicken broth and bring to a boil. Cook, stirring frequently, until orzo is al dente and broth is absorbed. Set aside.
Heat oil in a large skillet over medium-high heat. Cook garlic and red pepper until fragrant and garlic is golden brown. Stir in chicken, season with salt, and cook until lightly browned and juices run clear. Reduce heat to medium, and mix in the parsley and cooked orzo. Stir in spinach, tomatoes and oregano. Continue cooking for 5 minutes, stirring occasionally, until spinach is wilted. Stir in lemon juice and lemon zest. Serve sprinkled with feta.
The red pepper gives it a little bit of a kick and the flavors are just amazing. The fresh lemon juice and zest add a whole other dimension of taste. I served this with asparagus
Cajun Red Beans and Rice
This recipe has become one of our
favorite dinners. The thing that
makes this dish amazing in my opinion is the homemade buttermilk ranch
dressing.
Cajun Red Beans and Rice
1 pound hot Italian sausage
1 cup chopped onion
2 (15.5 oz) cans red beans, drained
1 (8 oz) can tomato sauce
1 diced green bell pepper
1 diced yellow or red bell pepper
2 cloves garlic, minced
1 teaspoon oregano
1 teaspoon thyme
1 tablespoon sherry
6 cups cooked rice
1/3 cup sliced green onions, for garnish (optional)
homemade buttermilk ranch dressing*
In a large skillet, brown sausage and onions; drain. Stir in beans, tomato sauce, bell peppers, garlic, oregano and thyme. Reduce heat to low; simmer 15 minutes. Stir occasionally. Stir in sherry during the last 5 minutes. Serve over rice. Garnish with green onions. Serve with homemade buttermilk ranch dressing.
*I use Hidden Valley Buttermilk Ranch Dressing mix and follow the dressing recipe that calls for mayo and buttermilk.
Enjoy!
Cajun Red Beans and Rice
1 pound hot Italian sausage
1 cup chopped onion
2 (15.5 oz) cans red beans, drained
1 (8 oz) can tomato sauce
1 diced green bell pepper
1 diced yellow or red bell pepper
2 cloves garlic, minced
1 teaspoon oregano
1 teaspoon thyme
1 tablespoon sherry
6 cups cooked rice
1/3 cup sliced green onions, for garnish (optional)
homemade buttermilk ranch dressing*
In a large skillet, brown sausage and onions; drain. Stir in beans, tomato sauce, bell peppers, garlic, oregano and thyme. Reduce heat to low; simmer 15 minutes. Stir occasionally. Stir in sherry during the last 5 minutes. Serve over rice. Garnish with green onions. Serve with homemade buttermilk ranch dressing.
*I use Hidden Valley Buttermilk Ranch Dressing mix and follow the dressing recipe that calls for mayo and buttermilk.
Enjoy!
Spicy Pulled Pork Tacos with Black Bean and Avocado Salsa
This recipe I got from The Pioneer Woman. She has some really good recipes. They aren't always the most healthy, but they are good! I took her Spicy Shredded Pork recipe and made a few minor adjustments. (I more or less added topping and made it into legit tacos.)
Spicy Pulled Pork Tacos
5 pound pork shoulder or pork butt
1 whole onion, cut into quarters
1 tablespoon chili powder
1 teaspoon chipotle powder
1/2 cup brown sugar
4 garlic cloves, peeled
1 teaspoon oregano
2 teaspoons cumin
1-2 tablespoons salt, to taste
pepper, to taste
3 tablespoons olive oil
2 tablespoons white wine vinegar (I use apple cider vinegar since I don't have white wine vinegar)
8" flour or corn tortillas
black bean and avocado salsa (recipe to follow)
sour cream
rice
grated cheese
In a food processor, combine onion, chili powder, chipotle, sugar, garlic, oregano, cumin, salt, pepper, olive oil and vinegar. Pule until totally combined.
Place pork in a slow cooker and pour mixture over top. Rub mixture into pork, both sides. Cook on low for 6-8 hours or high for 4-6 hours. Shred meat and return to slow cooker with the juices. Keep warm.
Serve pork on tortillas with sour cream, cheese, rice and black bean and avocado salsa.
Black Bean and Avocado Salsa
6 Roma tomatoes, diced
2-3 avocados, diced
1 can white sweet corn (save drained juice and set aside)
1 (16 oz) can black beans, drained and rinsed
2-3 green onions, chopped
Mix all of the above ingredients together. Save juice from corn for dressing.
Dressing:
1 dry package Good Seasons Italian salad dressing mix
1/4 cup saved corn juice (add additional water if needed to make 1/4 cup)
2 tablespoons oil
1/4 cup white vinegar
Mix all ingredients together and pour over first mixture. Refrigerate until ready to serve.
The salsa is my sister-in-law, Jamie's, recipe. She is where I got all my amazing dessert recipes from that are on my blog. She just has good recipes all around.
Spicy Pulled Pork Tacos
5 pound pork shoulder or pork butt
1 whole onion, cut into quarters
1 tablespoon chili powder
1 teaspoon chipotle powder
1/2 cup brown sugar
4 garlic cloves, peeled
1 teaspoon oregano
2 teaspoons cumin
1-2 tablespoons salt, to taste
pepper, to taste
3 tablespoons olive oil
2 tablespoons white wine vinegar (I use apple cider vinegar since I don't have white wine vinegar)
8" flour or corn tortillas
black bean and avocado salsa (recipe to follow)
sour cream
rice
grated cheese
In a food processor, combine onion, chili powder, chipotle, sugar, garlic, oregano, cumin, salt, pepper, olive oil and vinegar. Pule until totally combined.
Place pork in a slow cooker and pour mixture over top. Rub mixture into pork, both sides. Cook on low for 6-8 hours or high for 4-6 hours. Shred meat and return to slow cooker with the juices. Keep warm.
Serve pork on tortillas with sour cream, cheese, rice and black bean and avocado salsa.
Black Bean and Avocado Salsa
6 Roma tomatoes, diced
2-3 avocados, diced
1 can white sweet corn (save drained juice and set aside)
1 (16 oz) can black beans, drained and rinsed
2-3 green onions, chopped
Mix all of the above ingredients together. Save juice from corn for dressing.
Dressing:
1 dry package Good Seasons Italian salad dressing mix
1/4 cup saved corn juice (add additional water if needed to make 1/4 cup)
2 tablespoons oil
1/4 cup white vinegar
Mix all ingredients together and pour over first mixture. Refrigerate until ready to serve.
The salsa is my sister-in-law, Jamie's, recipe. She is where I got all my amazing dessert recipes from that are on my blog. She just has good recipes all around.
Granola
This recipes comes from my mom. I love, love, LOVE granola. I make a batch and keep it in a zip lock bag in the pantry.
Granola
In a large bowl, combine:
6 cups rolled oats
1/2 cup brown sugar
1 cup coconut
1/3 cup sesame seeds
1/4 cup wheat germ
1/4 cup sunflower seeds
1 cup chopped nuts (almonds or walnuts)
1/2 teaspoon cinnamon
1/4 cup flax seed (you can grind the seeds in a blender to make a powder if you want)
1/2 cup raisins or craisins**add last 5 minutes of baking**
In a separate bowl, whisk together:
1/2 cup oil
1/3 cup honey
2 teaspoons vanilla
Pour wet ingredients over dry mixture. Stir and coat thoroughly. Spread on cookie sheet and bake at 275 degrees for 15-30 minutes. (Depending on humidity) Stir frequently to ensure even baking. Add raisins/craisins and other dried fruit during the last 5 minutes of baking. Cereal should be golden brown. Do not over bake. Let cereal cool on baking sheet. When cooled, break up any large pieces. Store in airtight container. Makes 8 cups. DO NOT DOUBLE!
I like to heat my honey up in the microwave so that it is a little bit runny before I add it to the oil and vanilla. The higher the humidity, the longer you have to bake the granola. I am not sure why you aren't supposed to double the recipe.
Enjoy!
Granola
In a large bowl, combine:
6 cups rolled oats
1/2 cup brown sugar
1 cup coconut
1/3 cup sesame seeds
1/4 cup wheat germ
1/4 cup sunflower seeds
1 cup chopped nuts (almonds or walnuts)
1/2 teaspoon cinnamon
1/4 cup flax seed (you can grind the seeds in a blender to make a powder if you want)
1/2 cup raisins or craisins**add last 5 minutes of baking**
In a separate bowl, whisk together:
1/2 cup oil
1/3 cup honey
2 teaspoons vanilla
Pour wet ingredients over dry mixture. Stir and coat thoroughly. Spread on cookie sheet and bake at 275 degrees for 15-30 minutes. (Depending on humidity) Stir frequently to ensure even baking. Add raisins/craisins and other dried fruit during the last 5 minutes of baking. Cereal should be golden brown. Do not over bake. Let cereal cool on baking sheet. When cooled, break up any large pieces. Store in airtight container. Makes 8 cups. DO NOT DOUBLE!
I like to heat my honey up in the microwave so that it is a little bit runny before I add it to the oil and vanilla. The higher the humidity, the longer you have to bake the granola. I am not sure why you aren't supposed to double the recipe.
Enjoy!
Sloppy Joes
A little while ago I was talking with some friends about recipe ideas
for dinner and one friend had suggested I make Sloppy Joes. She had
them the night before for dinner and thought they were really good. She
had found the recipe on a blog and said they were the best Sloppy Joes
she had ever eaten. (She also told me that it was her first time ever
making Sloppy Joes and usually just eats the canned stuff.) I have a
Sloppy Joe recipe that I absolutely love, but thought I would try this
new recipe since a few other girls had tried it as well and said they
liked it. The recipe was good, but I still thought mine was better. They
are both very different so it is kinda hard to compare them, other than
they are both Sloppy Joes. The recipe I tried was very tomato-y with
chunks of bell peppers and steak seasoning. Mine is a little more loose
and sloppy and has a sweeter taste with BBQ sauce and brown sugar. I
guess it is just my personal preference, after all I did grow up eating
my recipe. My husband said he always ate the stuff out of the can before
I married him and he likes my recipe better too. Maybe he is bias, or
afraid to tell me he doesn't like my cooking in fear that I will stop
making him food. :) Anyways, I am a fan of my recipe and thought I would
share it with you guys. Maybe you will like it, maybe you have
different tastes. But I think it is good!
Sloppy Joes
1 pound ground beef or ground turkey
1/2 onion, chopped
2 tablespoons ketchup
1 tablespoon BBQ sauce
1 can chicken gumbo soup
1/2 teaspoon powdered mustard
1 tablespoon brown sugar
1 bay leaf
Cook meat with onion, salt and pepper to taste; drain. Once meat is cooked, add remaining ingredients and let simmer for 15 minutes; stir occasionally. Remove bay leaf and serve on hamburger buns.
Enjoy!
Sloppy Joes
1 pound ground beef or ground turkey
1/2 onion, chopped
2 tablespoons ketchup
1 tablespoon BBQ sauce
1 can chicken gumbo soup
1/2 teaspoon powdered mustard
1 tablespoon brown sugar
1 bay leaf
Cook meat with onion, salt and pepper to taste; drain. Once meat is cooked, add remaining ingredients and let simmer for 15 minutes; stir occasionally. Remove bay leaf and serve on hamburger buns.
Enjoy!
Cream of Broccoli Soup
My husband usually doesn't get a say in what's for dinner unless I am
sick of coming up with ideas. When ever I ask him what he would like
most of the time he responds with 'I don't really care." Which isn't
very helpful for me. Occasionally he will give me an idea or two. Most
the time when he suggests something, he will ask for my Cream of
Broccoli Soup. He loves it. It is so simple to make, so I can't
complain. Besides, broccoli is my favorite food. The thing I love most
about this recipe is that you don't really have to follow the recipe to
precisely. You can add a little or not so much of each ingredient and
the soup is still really good. Sometimes I don't have quite enough
broccoli, or need to get rid of some more potatoes, so I make do with
what I have.
Cream of Broccoli Soup
1/4 cup butter
1 onion, roughly chopped
2 potatoes, diced
4 cups fresh broccoli, chopped
3 cups chicken broth
1/2 teaspoon salt
dash of pepper
1 cup heavy cream
shredded cheese
In a large pot, melt butter. Add onion, potatoes and broccoli, toss to coat. Press parchment paper on top of the veggies. Put a lid on the pot and simmer gently until veggies are tender-crisp and onion is translucent. Remove paper, add broth. Bring to a boil, then simmer until veggies are soft. Put in a blender* and puree until smooth. Pour back into pan, add salt, pepper and cream. Simmer gently until heated through. Do not boil. Garnish with cheese.
*Be careful when blending hot liquids. They can explode and burn you. Always use a blender with a lid.
Enjoy!
Cream of Broccoli Soup
1/4 cup butter
1 onion, roughly chopped
2 potatoes, diced
4 cups fresh broccoli, chopped
3 cups chicken broth
1/2 teaspoon salt
dash of pepper
1 cup heavy cream
shredded cheese
In a large pot, melt butter. Add onion, potatoes and broccoli, toss to coat. Press parchment paper on top of the veggies. Put a lid on the pot and simmer gently until veggies are tender-crisp and onion is translucent. Remove paper, add broth. Bring to a boil, then simmer until veggies are soft. Put in a blender* and puree until smooth. Pour back into pan, add salt, pepper and cream. Simmer gently until heated through. Do not boil. Garnish with cheese.
*Be careful when blending hot liquids. They can explode and burn you. Always use a blender with a lid.
Enjoy!
Fresh Peach Dessert
This recipe comes from my sorority days in Lambda Delta Sigma. I was
part of the Delta chapter at the University of Utah. Our adviser made this
dessert for one of our activities. Now I make it every summer. It is one of my favorite summer
desserts.
Fresh Peach Dessert
1 package Keebler French Vanilla Cookies (or any vanilla stuffed cookies)
1 cube butter (softened)
2 cups powdered sugar
2 eggs
6-8 peaches (thinly sliced)
1 quart heavy cream (sweetened with vanilla and sugar)
In a food processor, process cookies until crushed. Save 1 cup and set aside. Spread remaining cookie crumbs on the bottom of a 9x13 pan.
Beat together butter, sugar and eggs. Plop on top of cookies and spread. Slice peaches and put on top of butter/sugar/egg mixture. Whip cream and sweeten with vanilla and sugar. Spread on top of peaches. Sprinkle remaining cookie crumbs on top. Let sit at least 4 hours in fridge before serving.
This dessert is very rich and absolutely DECADENT!
Enjoy!
Fresh Peach Dessert
1 package Keebler French Vanilla Cookies (or any vanilla stuffed cookies)
1 cube butter (softened)
2 cups powdered sugar
2 eggs
6-8 peaches (thinly sliced)
1 quart heavy cream (sweetened with vanilla and sugar)
In a food processor, process cookies until crushed. Save 1 cup and set aside. Spread remaining cookie crumbs on the bottom of a 9x13 pan.
Beat together butter, sugar and eggs. Plop on top of cookies and spread. Slice peaches and put on top of butter/sugar/egg mixture. Whip cream and sweeten with vanilla and sugar. Spread on top of peaches. Sprinkle remaining cookie crumbs on top. Let sit at least 4 hours in fridge before serving.
This dessert is very rich and absolutely DECADENT!
Enjoy!
Sarah Salad {Green Salad}
Our favorite side item to bring to parties and BBQs is the Sarah
Salad. The Sarah Salad is the Lion House Signature Salad. For those of
you who don't know what The Lion House
is, it is a restaurant in the historic home of Brigham Young in Salt
Lake City, Utah. (It is also where we had our wedding brunch.) Their
food is amazing. We love the Sarah Salad and the rolls are to die for!
This recipe I got from my mother in law and is a little different than
the original Sarah Salad recipe. It is always a big hit when I take it
to dinner parties.
Sarah Salad
1 head romaine or iceberg lettuce
3 strips bacon, fried and crumbled (I always do more bacon)
1/2 (10 oz) package frozen peas, thawed
1/2 cup Swiss cheese, cut into strips
2 bunches green onions, chopped
Dressing:
1/2 cup mayonnaise
1/2 cup salad dressing
3 Tablespoons sugar
2 Tablespoons red wine vinegar
salt
pepper
Cook bacon then crumble into small pieces. In a large bowl combine lettuce, bacon, peas, cheese and green onions. In a salad shaker combine mayonnaise, salad dressing, sugar, vinegar and salt and pepper to taste. Add dressing to salad and serve immediately.*
*Do not add the dressing until you are ready to serve the salad. The vinegar makes the lettuce wilt.
I have noticed that once I add the dressing, mix it up and let it sit for a few minutes the salad seems to shrink a little in size because the dressing weighs down the lettuce, do not worry, this is normal (or at least it is normal for me.)
Enjoy!
Sarah Salad
1 head romaine or iceberg lettuce
3 strips bacon, fried and crumbled (I always do more bacon)
1/2 (10 oz) package frozen peas, thawed
1/2 cup Swiss cheese, cut into strips
2 bunches green onions, chopped
Dressing:
1/2 cup mayonnaise
1/2 cup salad dressing
3 Tablespoons sugar
2 Tablespoons red wine vinegar
salt
pepper
Cook bacon then crumble into small pieces. In a large bowl combine lettuce, bacon, peas, cheese and green onions. In a salad shaker combine mayonnaise, salad dressing, sugar, vinegar and salt and pepper to taste. Add dressing to salad and serve immediately.*
*Do not add the dressing until you are ready to serve the salad. The vinegar makes the lettuce wilt.
I have noticed that once I add the dressing, mix it up and let it sit for a few minutes the salad seems to shrink a little in size because the dressing weighs down the lettuce, do not worry, this is normal (or at least it is normal for me.)
Enjoy!
Classic Chicken Salad
We have been trying to eat healthier at our house. So far we have
been semi-successful. I have to admit I was a little skeptical about this recipe since
when I think of chicken salad, healthy is the last thing that comes to
mind. But this healthy rendition is actually REALLY good. I did add a
few things to the recipe which may or may not have detracted from it's
healthiness. I found it in the Weight Watcher's cookbook.
Classic Chicken Salad
1/4 cup plain fat-free yogurt (this is where Ell lost me in the recipe, I am a lover of mayo!)
3 Tablespoons reduced-calorie mayonnaise (this is where he convinced me it would be good, and I used regular mayo...detracting from the healthiness)
1 Tablespoon cider vinegar
2 teaspoons Dijon mustard
1/8 teaspoon salt
1/4 teaspoon freshly ground pepper
2 1/2 cups cubed, cooked chicken breast (I used canned chicken...again maybe not the healthiest.)
2 celery stalks, chopped
2 Tablespoons grated onion (I imagine you could use green onion and that would be tasty too.)
Then I added (in no particular measurements, just what looked good to me.)
Craisens
Cashews
I served them on tomato-basil and jalapeno-cheddar tortillas; which are healthier than croissants if you ask me.
Enjoy!
Classic Chicken Salad
1/4 cup plain fat-free yogurt (this is where Ell lost me in the recipe, I am a lover of mayo!)
3 Tablespoons reduced-calorie mayonnaise (this is where he convinced me it would be good, and I used regular mayo...detracting from the healthiness)
1 Tablespoon cider vinegar
2 teaspoons Dijon mustard
1/8 teaspoon salt
1/4 teaspoon freshly ground pepper
2 1/2 cups cubed, cooked chicken breast (I used canned chicken...again maybe not the healthiest.)
2 celery stalks, chopped
2 Tablespoons grated onion (I imagine you could use green onion and that would be tasty too.)
Then I added (in no particular measurements, just what looked good to me.)
Craisens
Cashews
I served them on tomato-basil and jalapeno-cheddar tortillas; which are healthier than croissants if you ask me.
Enjoy!
Pineapple-Black Bean Enchiladas
If you had the same thought as me when you heard pineapple and black
beans in an enchilada, you are thinking that someone has lost their
mind. Don't let the name scare you. Or the fact that there is pineapple
in your enchiladas. The pineapple gives these enchiladas a slightly
sweet and tangy taste that is yummy!
I found this recipe on a friend's blog, Feed Me Healthy These enchiladas come together really quickly and are so good that you don't even miss the meat. The flavor is great! I think I might start making these in place of my regular enchiladas with all the meat and cheese. And they are healthy, right? Regardless, they are delicious! I even followed the recipe for once and didn't make any tweaks this time (except for the tortillas.)
Pineapple-Black Bean Enchiladas
2 teaspoons vegetable oil
1 large onion, chopped
1 red bell pepper, chopped
1 (20 ounce) can pineapple tidbits, drained well-save juice
1/3 cup pineapple juice (that you saved)
1 (15 ounce) can black beans, drained and rinsed
1 (4.5 ounce) can green chilies
1 teaspoon salt
1/2 cup chopped, fresh cilantro
3 cups shredded cheddar cheese, divided
1 (10 ounce) can mild enchilada sauce
8 whole wheat tortillas
1/2 cup sour cream, for garnish (optional)
1/4 cup chopped, fresh cilantro, for garnish
Heat oil in a skillet and saute onions and pepper until softened. Stir in pineapple, beans, green chilies and salt. Cook and stir until thoroughly heated. Remove from heat and add 1/2 cup cilantro and 2 cups cheese.
Spread 1 tablespoon enchilada sauce on each tortilla. Spoon about 3/4 cup of vegetable and bean mixture over sauce. Roll up tortillas and place seam side down in a baking dish.
In a small bowl, mix remaining enchilada sauce with pineapple juice. Pour over enchiladas, covering completely. Sprinkle with remaining 1 cup cheese. Bake at 350 degrees for 30-40 minutes, or until cheese is melted and sauce is bubbly. Top each enchilada with sour cream and cilantro.
She said for kids, just cut up the enchiladas into small pieces and for babies just set aside some of the filling and let them eat it without the tortilla.
Brigham loved the filling! I was afraid that the red pepper and green chilies might be a little much for him, but he did great.
Enjoy!
I found this recipe on a friend's blog, Feed Me Healthy These enchiladas come together really quickly and are so good that you don't even miss the meat. The flavor is great! I think I might start making these in place of my regular enchiladas with all the meat and cheese. And they are healthy, right? Regardless, they are delicious! I even followed the recipe for once and didn't make any tweaks this time (except for the tortillas.)
Pineapple-Black Bean Enchiladas
2 teaspoons vegetable oil
1 large onion, chopped
1 red bell pepper, chopped
1 (20 ounce) can pineapple tidbits, drained well-save juice
1/3 cup pineapple juice (that you saved)
1 (15 ounce) can black beans, drained and rinsed
1 (4.5 ounce) can green chilies
1 teaspoon salt
1/2 cup chopped, fresh cilantro
3 cups shredded cheddar cheese, divided
1 (10 ounce) can mild enchilada sauce
8 whole wheat tortillas
1/2 cup sour cream, for garnish (optional)
1/4 cup chopped, fresh cilantro, for garnish
Heat oil in a skillet and saute onions and pepper until softened. Stir in pineapple, beans, green chilies and salt. Cook and stir until thoroughly heated. Remove from heat and add 1/2 cup cilantro and 2 cups cheese.
Spread 1 tablespoon enchilada sauce on each tortilla. Spoon about 3/4 cup of vegetable and bean mixture over sauce. Roll up tortillas and place seam side down in a baking dish.
In a small bowl, mix remaining enchilada sauce with pineapple juice. Pour over enchiladas, covering completely. Sprinkle with remaining 1 cup cheese. Bake at 350 degrees for 30-40 minutes, or until cheese is melted and sauce is bubbly. Top each enchilada with sour cream and cilantro.
She said for kids, just cut up the enchiladas into small pieces and for babies just set aside some of the filling and let them eat it without the tortilla.
Brigham loved the filling! I was afraid that the red pepper and green chilies might be a little much for him, but he did great.
Enjoy!
Rainbow Jello
Who doesn't like Jello? This jello is a fun twist to your every day
Jello. My mom started making this when we were little kids and now it is
one of the most common ways to eat Jello at our house. Some say that
this Jello tastes like Smarties. I love the fun layers and you can alter the colors to make it for any occasion. For example, you could
do red and blue jello layers with white whipped cream for the 4th of
July. Or you could do red and green for Christmas. Or orange and purple
for Halloween. Or just do rainbow colored Jello.
Rainbow Jello
6 (3 oz) packages of Jello (purple, blue, green, yellow, orange, red)
1 1/2 cups sour cream
7 1/2 cups water
1 quart heavy whipping cream
sugar
vanilla
Heat 1 1/4 cups water, until boiling, in a Pyrex measuring cup in the microwave (about 2 minutes). Add purple Jello mix and stir until dissolved. Pour half (3/4 cups) of Jello mixture into a small bowl. Pour the remaining Jello mixture into the bottom of a 9x13 glass baking dish. Place glass pan in fridge and refrigerate until set. Add 1/4 cup of sour cream to Jello mixture in the small bowl and whisk until dissolved. After the first, clear layer has set, add the sour cream Jello layer and allow to set in fridge. Repeat for each color of Jello, layering colors as listed above. You can start the next color of Jello after pouring the clear layer of Jello and let the Jello sit on the counter to cool faster. Whip heavy cream; sweeten with sugar and vanilla to taste. Spread whipped cream on top of set Jello.
Enjoy!
Rainbow Jello
6 (3 oz) packages of Jello (purple, blue, green, yellow, orange, red)
1 1/2 cups sour cream
7 1/2 cups water
1 quart heavy whipping cream
sugar
vanilla
Heat 1 1/4 cups water, until boiling, in a Pyrex measuring cup in the microwave (about 2 minutes). Add purple Jello mix and stir until dissolved. Pour half (3/4 cups) of Jello mixture into a small bowl. Pour the remaining Jello mixture into the bottom of a 9x13 glass baking dish. Place glass pan in fridge and refrigerate until set. Add 1/4 cup of sour cream to Jello mixture in the small bowl and whisk until dissolved. After the first, clear layer has set, add the sour cream Jello layer and allow to set in fridge. Repeat for each color of Jello, layering colors as listed above. You can start the next color of Jello after pouring the clear layer of Jello and let the Jello sit on the counter to cool faster. Whip heavy cream; sweeten with sugar and vanilla to taste. Spread whipped cream on top of set Jello.
Enjoy!
Buttermilk Biscuits
I am a bread lover. I could make a meal just out of bread.
When we go to restaurants that serve bread, more often than not, I fill
myself up on so much bread that by the time my meal comes I am no longer
hungry.
I have to admit, for as much as I love bread, I don't make it that often. But when I have to make bread there are a few recipes that I always turn to. This buttermilk biscuit recipe is one of those recipes and it is super easy and always turns out great.
Buttermilk Biscuits
4 cups self rising flour or combine the following:
4 cups flour
2 teaspoons baking powder
2 teaspoons salt
1 Tablespoon sugar
1 Tablespoon baking powder (in addition to the 2 tsp. if you aren't using self rising flour)
2/3 cup shortening
2 cups buttermilk
1/4 cup buttermilk or melted butter
Preheat oven to 400 degrees. Lightly grease 2 baking sheets (or use parchment paper if you are lazy like me.) Mix together self rising flour, sugar and baking powder. Stir well. Cut in shortening until mix looks like coarse cornmeal. Add 2 cups buttermilk and mix just to moisten. Roll out dough 1" thick. Cut into biscuits. Brush with additional buttermilk or butter. Bake for 15 minutes at 400 degrees.
Enjoy!
I have to admit, for as much as I love bread, I don't make it that often. But when I have to make bread there are a few recipes that I always turn to. This buttermilk biscuit recipe is one of those recipes and it is super easy and always turns out great.
Buttermilk Biscuits
4 cups self rising flour or combine the following:
4 cups flour
2 teaspoons baking powder
2 teaspoons salt
1 Tablespoon sugar
1 Tablespoon baking powder (in addition to the 2 tsp. if you aren't using self rising flour)
2/3 cup shortening
2 cups buttermilk
1/4 cup buttermilk or melted butter
Preheat oven to 400 degrees. Lightly grease 2 baking sheets (or use parchment paper if you are lazy like me.) Mix together self rising flour, sugar and baking powder. Stir well. Cut in shortening until mix looks like coarse cornmeal. Add 2 cups buttermilk and mix just to moisten. Roll out dough 1" thick. Cut into biscuits. Brush with additional buttermilk or butter. Bake for 15 minutes at 400 degrees.
Enjoy!
Chips Ahoy Brownies
This recipe is one that I haven't made myself but I have
definitely eaten it and it is delicious! My husband's aunt, Janice, made these at a family gathering. I could
have eaten the whole batch. I had to have the recipe
They are super easy to make and oh so very yummy!
Chips Ahoy Brownies
12 Chips Ahoy chocolate chip cookies
4 squares Baker semi-sweet chocolate
1/2 cup butter
2 eggs
1 egg yolk
1 cup powdered sugar
1/3 cup flour
Line a cupcake pan with cupcake liners. Place 1 cookie in the bottom of 12 cupcake cups. In a medium bowl mix together flour, sugar, egg and egg yolk. In a sauce pan melt the chocolate and butter together. Mix chocolate mixture into the egg mixture and mix well. Spoon over the top of the cookies in the cupcake cups. Bake at 425 degrees for 7 to 8 minutes. (The brownies will not be completely cooked through like normal brownies. You want then still a little gooey.) Remove from oven and cool to room temperature. Then place in fridge until completely cooled and set. Place a dollop of whipped cream on top of each brownie before serving. Serve cold.
Enjoy!
They are super easy to make and oh so very yummy!
Chips Ahoy Brownies
12 Chips Ahoy chocolate chip cookies
4 squares Baker semi-sweet chocolate
1/2 cup butter
2 eggs
1 egg yolk
1 cup powdered sugar
1/3 cup flour
Line a cupcake pan with cupcake liners. Place 1 cookie in the bottom of 12 cupcake cups. In a medium bowl mix together flour, sugar, egg and egg yolk. In a sauce pan melt the chocolate and butter together. Mix chocolate mixture into the egg mixture and mix well. Spoon over the top of the cookies in the cupcake cups. Bake at 425 degrees for 7 to 8 minutes. (The brownies will not be completely cooked through like normal brownies. You want then still a little gooey.) Remove from oven and cool to room temperature. Then place in fridge until completely cooled and set. Place a dollop of whipped cream on top of each brownie before serving. Serve cold.
Enjoy!
Pineapple Zucchini Sheet Cake with Cream Cheese Frosting
I
found this recipe at The Pioneer Woman. It is so good! The zucchini makes the cake so moist. So when you have zucchini come out your ears from your garden this summer, make this cake!
Pineapple Zucchini Sheet Cake with Cream Cheese Frosting
Cake:
1 cup flour
1/2 cup whole wheat pastry flour (or white flour)
1 1/4 cups sugar
1/2 cup sweetened coconut flakes
2 teaspoons baking soda
1 teaspoon salt
2 teaspoons cinnamon
1/4 to 1/2 teaspoon nutmeg, to taste (optional)
1/16 teaspoon (pinch) ginger (optional)
3 Tablespoons canola oil
2 large eggs
1 teaspoon vanilla
2 cups grated zucchini
1 (20 ounce) can crushed pineapple in juice, drained (save juice for frosting)
Frosting:
2 Tablespoons butter, softened
8 ounces cream cheese
2 cups powdered sugar
2 teaspoons vanilla
milk or pineapple juice to thin
chopped pecans or walnuts (optional)
Combine sugar, flour, coconut, baking soda, salt and spices. Stir well.
Combine oil, eggs and vanilla. Stir well.
Stir egg mixture, grated zucchini and pineapple into flour mixture. Batter will be stiff and dry, but keep folding it and it will all come together. If it seems too dry, add just a splash of pineapple juice.
Spoon batter into 9x13 greased baking dish. Bake 33 to 35 minutes at 350 degrees. Cool on wire rack.
Combine frosting ingredients. Frost cooled cake.
Enjoy!
Pineapple Zucchini Sheet Cake with Cream Cheese Frosting
Cake:
1 cup flour
1/2 cup whole wheat pastry flour (or white flour)
1 1/4 cups sugar
1/2 cup sweetened coconut flakes
2 teaspoons baking soda
1 teaspoon salt
2 teaspoons cinnamon
1/4 to 1/2 teaspoon nutmeg, to taste (optional)
1/16 teaspoon (pinch) ginger (optional)
3 Tablespoons canola oil
2 large eggs
1 teaspoon vanilla
2 cups grated zucchini
1 (20 ounce) can crushed pineapple in juice, drained (save juice for frosting)
Frosting:
2 Tablespoons butter, softened
8 ounces cream cheese
2 cups powdered sugar
2 teaspoons vanilla
milk or pineapple juice to thin
chopped pecans or walnuts (optional)
Combine sugar, flour, coconut, baking soda, salt and spices. Stir well.
Combine oil, eggs and vanilla. Stir well.
Stir egg mixture, grated zucchini and pineapple into flour mixture. Batter will be stiff and dry, but keep folding it and it will all come together. If it seems too dry, add just a splash of pineapple juice.
Spoon batter into 9x13 greased baking dish. Bake 33 to 35 minutes at 350 degrees. Cool on wire rack.
Combine frosting ingredients. Frost cooled cake.
Enjoy!
Baked Oatmeal
This recipe is something that you could either make on a weekend
morning for breakfast or even make the day before and heat it up in the
microwave in the morning.
Baked Oatmeal
3 cups quick rolled oats
2 teaspoons baking powder
1 teaspoon salt
1/2 cup melted butter
1/2 to 1 cup craisins
1 cup packed brown sugar
1 teaspoon cinnamon
1 cup milk
2 eggs, beaten
1/2 to 1 cups dried apples
applesauce
Mix all ingredients together and pour in a greased 9x9 pan. Bake at 350 degrees for 30 to 35 minutes. Serve warm with milk and applesauce.
Enjoy!
Baked Oatmeal
3 cups quick rolled oats
2 teaspoons baking powder
1 teaspoon salt
1/2 cup melted butter
1/2 to 1 cup craisins
1 cup packed brown sugar
1 teaspoon cinnamon
1 cup milk
2 eggs, beaten
1/2 to 1 cups dried apples
applesauce
Mix all ingredients together and pour in a greased 9x9 pan. Bake at 350 degrees for 30 to 35 minutes. Serve warm with milk and applesauce.
Enjoy!
Balsamic Chicken with the Perfect Mashed Potatoes
Sunday
came around and I hadn't really been to the store for groceries like I
usually do. I woke up that morning and figured we would have some kind
of chicken and potatoes since that was about all we had in the house. I decided to
wing it and make a balsamic chicken with mashed potatoes. I found a
recipe that looked like something I had in mind and went from there. I
was very impressed on how well it turned out. You will have to cut me
some slack since I didn't entirely follow the recipe so there is a lot
of dumping of things and estimates of how much I used.
Balsamic Chicken
2 chicken breasts
salt and pepper to taste
1/4 cup flour, seasoned with salt and pepper
2 Tablespoons olive oil
6 cloves garlic, minced
1 cup +/- balsamic vinegar, divided in half
2 cups +/- chicken broth, divided in half
1 bay leaf
1/4 teaspoon thyme
1 Tablespoon butter
Pound chicken to uniform thickness. Season with salt and pepper. Dredge chicken in flour mixture.
Heat oil in a large skillet over medium high heat and saute chicken until lightly brown on one side, about 3 minutes. Turn chicken over. Continue frying the chicken for 3 more minutes. Then add the garlic, half the vinegar, half the chicken broth, the bay leaf and thyme. Cover tightly and simmer on medium low for 10 minutes, turning once at 5 minutes. If the liquid begins to get too thick, add a little more of the chicken broth.
Once the chicken is cooked through, transfer to a plate and cover with foil to keep warm. Set aside. Add the remaining vinegar and chicken broth to skillet scraping the bottom of pan to loosen everything. Continue simmering the sauce, uncovered, over medium high heat until thickened (about 7 minutes.) You can strain out some of the garlic if desired. Swirl in the butter and discard the bay leaf. Pour over chicken and serve immediately.
I served this with green beans and mashed potatoes. I found the perfect way to make mashed potatoes. I wish I could tell you that they are low fat/healthy for you since I use low fat yogurt but that would be a lie.
We really like garlic mashed new potatoes. I made mashed potatoes with russet potatoes the other day and they seemed a little grainy to me. I had 4 new potatoes and a bag of russet potatoes so I figured I would just throw them all in the same pot and see how it turned out. I think they were the best mashed potatoes I have made yet.
Perfect Mashed Potatoes
4 red potatoes, peeled and diced
2 russet potatoes, peeled and diced
water
salt
1-2 Tablespoons butter
2 ounces cream cheese
3+ Tablespoons low fat plain yogurt
salt and pepper to taste
Place potatoes in a pot and cover with water. Salt the water. Bring to a boil and cook potatoes until tender. Drain.
Mash the potatoes and add butter, cream cheese and yogurt. Combine until smooth. Add more yogurt if needed to reach a smooth and creamy consistency. Season with salt and pepper to taste.
Balsamic Chicken
2 chicken breasts
salt and pepper to taste
1/4 cup flour, seasoned with salt and pepper
2 Tablespoons olive oil
6 cloves garlic, minced
1 cup +/- balsamic vinegar, divided in half
2 cups +/- chicken broth, divided in half
1 bay leaf
1/4 teaspoon thyme
1 Tablespoon butter
Pound chicken to uniform thickness. Season with salt and pepper. Dredge chicken in flour mixture.
Heat oil in a large skillet over medium high heat and saute chicken until lightly brown on one side, about 3 minutes. Turn chicken over. Continue frying the chicken for 3 more minutes. Then add the garlic, half the vinegar, half the chicken broth, the bay leaf and thyme. Cover tightly and simmer on medium low for 10 minutes, turning once at 5 minutes. If the liquid begins to get too thick, add a little more of the chicken broth.
Once the chicken is cooked through, transfer to a plate and cover with foil to keep warm. Set aside. Add the remaining vinegar and chicken broth to skillet scraping the bottom of pan to loosen everything. Continue simmering the sauce, uncovered, over medium high heat until thickened (about 7 minutes.) You can strain out some of the garlic if desired. Swirl in the butter and discard the bay leaf. Pour over chicken and serve immediately.
I served this with green beans and mashed potatoes. I found the perfect way to make mashed potatoes. I wish I could tell you that they are low fat/healthy for you since I use low fat yogurt but that would be a lie.
We really like garlic mashed new potatoes. I made mashed potatoes with russet potatoes the other day and they seemed a little grainy to me. I had 4 new potatoes and a bag of russet potatoes so I figured I would just throw them all in the same pot and see how it turned out. I think they were the best mashed potatoes I have made yet.
Perfect Mashed Potatoes
4 red potatoes, peeled and diced
2 russet potatoes, peeled and diced
water
salt
1-2 Tablespoons butter
2 ounces cream cheese
3+ Tablespoons low fat plain yogurt
salt and pepper to taste
Place potatoes in a pot and cover with water. Salt the water. Bring to a boil and cook potatoes until tender. Drain.
Mash the potatoes and add butter, cream cheese and yogurt. Combine until smooth. Add more yogurt if needed to reach a smooth and creamy consistency. Season with salt and pepper to taste.
Crock Pot Chicken Tikka Masla
I had never eaten at an Indian restaurant until about 2 years ago. We went out to dinner at
an Indian restaurant to celebrate when we found out we were pregnant with #2 and I fell
in love with the Chicken Tikka Masala. Now I want to eat it all the time.
Crock Pot Chicken Tikka Masala
1 cup plain yogurt
2 Tablespoons lemon juice
2 1/2 teaspoons ground cumin
1 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
1 teaspoon ground black pepper
2 teaspoons paprika
1/4 teaspoon ground cloves
1/4 teaspoon nutmeg
1 1/2 teaspoons salt, or to taste
1 Tablespoon minced or grated fresh ginger*
1 clove garlic, minced
3 boneless, skinless chicken breasts, cut into bite-sized pieces
1 Tablespoon butter, cut into small cubes
1 (15 ounce) can tomato sauce**
1 cup heavy cream
1/4 cup fresh cilantro, chopped (optional)
rice, cooked
Throw all ingredients, except cilantro, together into the crock pot. Cook on low for 4-6 hours. Transfer to a serving platter, garnish with fresh cilantro and serve over rice. Enjoy!
*You can buy fresh ginger root in the grocery store for pretty cheap. I buy a larger piece since they are easier to peel. When I get home from the store I immediately peel the ginger and place the whole piece of ginger in a ziplock freezer bag. Ginger grates so much more easily if it is frozen. And it can last for a long time in the freezer so you don't waste any of it.
**I think the next time I make this I am going to add more tomatoes. I haven't decided if I want to add more tomato sauce or use a small can of tomato paste for a more intense tomato flavor. I am thinking I will go with the tomato paste. The original Tikka Masala is much more tomato based and I think I like it better.
Crock Pot Chicken Tikka Masala
1 cup plain yogurt
2 Tablespoons lemon juice
2 1/2 teaspoons ground cumin
1 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
1 teaspoon ground black pepper
2 teaspoons paprika
1/4 teaspoon ground cloves
1/4 teaspoon nutmeg
1 1/2 teaspoons salt, or to taste
1 Tablespoon minced or grated fresh ginger*
1 clove garlic, minced
3 boneless, skinless chicken breasts, cut into bite-sized pieces
1 Tablespoon butter, cut into small cubes
1 (15 ounce) can tomato sauce**
1 cup heavy cream
1/4 cup fresh cilantro, chopped (optional)
rice, cooked
Throw all ingredients, except cilantro, together into the crock pot. Cook on low for 4-6 hours. Transfer to a serving platter, garnish with fresh cilantro and serve over rice. Enjoy!
*You can buy fresh ginger root in the grocery store for pretty cheap. I buy a larger piece since they are easier to peel. When I get home from the store I immediately peel the ginger and place the whole piece of ginger in a ziplock freezer bag. Ginger grates so much more easily if it is frozen. And it can last for a long time in the freezer so you don't waste any of it.
**I think the next time I make this I am going to add more tomatoes. I haven't decided if I want to add more tomato sauce or use a small can of tomato paste for a more intense tomato flavor. I am thinking I will go with the tomato paste. The original Tikka Masala is much more tomato based and I think I like it better.
Creamy Chicken and Wild Rice Soup
This is my current favorite soup recipe. I got the recipe from my mom. It is really easy to make
and is so yummy! It is perfect for the short little cold snaps we have been getting.
Creamy Chicken and Wild Rice Soup
4 cups chicken broth
2 cups water
2 cooked boneless chicken breast halves, shredded or 1 can chicken, shredded
1 (4.5 ounce) package quick cooking long grain and wild rice (I use Rice-A-Roni)
1/2 teaspoon salt
1/2 teaspoon pepper
3/4 cup flour
1/2 cup butter
2 cups milk
In a large pot over medium heat, combine chicken broth, water and chicken. Bring just to a boil, then stir in rice, reserving seasoning packet. Cover and remove from heat.
In a small bowl, combine salt, pepper and flour. In a medium sauce pan over medium heat, melt butter. Stir in contents of seasoning packet and cook until mixture is bubbly. Reduce heat to medium low, then stir in flour mixture by tablespoons, to form a roux. Whisk in milk, a little at a time, until fully incorporated and smooth. Cook, stirring constantly, until thickened, about 5 minutes.
Whisk cream mixture into broth and rice. Cook over medium heat until heated through, about 5-10 minutes.
Thanks to Heather Rowley for her recipe! Click HERE to find more of her wonderful concoctions.
Creamy Chicken and Wild Rice Soup
4 cups chicken broth
2 cups water
2 cooked boneless chicken breast halves, shredded or 1 can chicken, shredded
1 (4.5 ounce) package quick cooking long grain and wild rice (I use Rice-A-Roni)
1/2 teaspoon salt
1/2 teaspoon pepper
3/4 cup flour
1/2 cup butter
2 cups milk
In a large pot over medium heat, combine chicken broth, water and chicken. Bring just to a boil, then stir in rice, reserving seasoning packet. Cover and remove from heat.
In a small bowl, combine salt, pepper and flour. In a medium sauce pan over medium heat, melt butter. Stir in contents of seasoning packet and cook until mixture is bubbly. Reduce heat to medium low, then stir in flour mixture by tablespoons, to form a roux. Whisk in milk, a little at a time, until fully incorporated and smooth. Cook, stirring constantly, until thickened, about 5 minutes.
Whisk cream mixture into broth and rice. Cook over medium heat until heated through, about 5-10 minutes.
Thanks to Heather Rowley for her recipe! Click HERE to find more of her wonderful concoctions.
Honey Mustard Pork Chops
This Honey Mustard Pork Chop recipe is a staple
in our house. I will sometimes make the marinade and put it in a freezer bag
with the pork chops and freeze them. Then I can just take them out and
let them thaw and continue to marinade when I want to use them.
Honey Mustard Pork Chops
4 teaspoons honey, I warm mine up in the microwave to make it more runny
1/4 cup Dijon mustard
1 teaspoon cider or wine vinegar
1 teaspoon salt
freshly ground black pepper
4 thin cut pork chops
Combine honey, dijon mustard, salt and pepper in a ziplock bag and mix well. Add pork chops and marinade for at least 8 hours or over night. Pre-heat the broiler. Discard marinade. Place pork chops on broiler rack and broil 3-4 inches from the heat until cooked through, 6-7 minutes each side. You can also grill on the BBQ.
I always make a little more marinade in a small bowl to serve with the pork chops and drizzle over mashed potatoes as well. You can serve the honey mustard sauce cold or warm.
Honey Mustard Pork Chops
4 teaspoons honey, I warm mine up in the microwave to make it more runny
1/4 cup Dijon mustard
1 teaspoon cider or wine vinegar
1 teaspoon salt
freshly ground black pepper
4 thin cut pork chops
Combine honey, dijon mustard, salt and pepper in a ziplock bag and mix well. Add pork chops and marinade for at least 8 hours or over night. Pre-heat the broiler. Discard marinade. Place pork chops on broiler rack and broil 3-4 inches from the heat until cooked through, 6-7 minutes each side. You can also grill on the BBQ.
I always make a little more marinade in a small bowl to serve with the pork chops and drizzle over mashed potatoes as well. You can serve the honey mustard sauce cold or warm.
Watermelon Pops
Now that it is starting to warm up, here is a recipe that my boys love. It is the perfect way to get their popsicle fix and it is healthy with no added sugar!
Watermelon Pops
Cut up watermelon into 1" cubes. Remove any seeds. Throw in a blender and puree until smooth. Pour watermelon puree into ice cube trays* and cover with plastic wrap. Stick a toothpick through the plastic wrap into the watermelon so you can hold the pops. The plastic wrap will help keep the sticks in place. Freeze for a few hours until solid. Enjoy!
*You can also use popsicle forms, but I didn't have those. I like the ice cube trays because they are small and my son eats several of them during the day so it is a good portion control.
Since it is fruit, the pops do melt a little bit slower than Otter Pops or other ice cream, which is really nice.
Watermelon Pops
Cut up watermelon into 1" cubes. Remove any seeds. Throw in a blender and puree until smooth. Pour watermelon puree into ice cube trays* and cover with plastic wrap. Stick a toothpick through the plastic wrap into the watermelon so you can hold the pops. The plastic wrap will help keep the sticks in place. Freeze for a few hours until solid. Enjoy!
*You can also use popsicle forms, but I didn't have those. I like the ice cube trays because they are small and my son eats several of them during the day so it is a good portion control.
Since it is fruit, the pops do melt a little bit slower than Otter Pops or other ice cream, which is really nice.
Buffalo Turkey Burger
If you haven't
noticed by now, not a single recipe of mine (Amy's) calls for any red meat. I
haven't eaten it in about 12+ years. I have been able to use ground
turkey in all of our recipes that call for red meat. The only down side
we have come across is that turkey burgers just aren't as good as beef
according to my husband. I never was excited about hamburgers to start with
and always preferred grilled chicken in its place. When I found this recipe on Sarcastic Cooking I thought I would try it out. Not only is it yummy and the burger has a ton of flavor, but it is also healthy-ish.
Buffalo Turkey Burger
1 pound ground turkey
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
1/2 teaspoon crushed red pepper
1/4 teaspoon ground chipotle chili (or cayenne pepper)
1/2 teaspoon paprika
1 cup Frank's Red Hot Buffalo Sauce (the buffalo sauce, not the hot sauce)
1 Tablespoon olive oil, for the pan
4 slices cheddar cheese (or any other cheese you prefer)
1 avocado
4 sliced tomato
4 leaves lettuce
ranch dressing
4 burger buns
Combine all the seasonings and ground turkey in a large bowl. Use your hands to evenly distribute and mix all the seasonings into the turkey.
To form the patties, divide the meat mixture into 4 equal portions. Roll into balls and flatten into a circular patty. Heat the olive oil over medium in a large skillet.
Add the burgers to the skillet. Cook for 2 minutes on each side. Then pour the buffalo sauce on top of each burger. Make sure to slightly lift the burgers to get the sauce under each patty. Place a lid on the pan and cook for 6 minutes. The sauce is going to caramelize around each burger.
Turn off the heat and add a slice of cheese to each burger. Place the lid back on while you get the buns ready.
Smash a fourth of the avocado on the bottom of each burger bun. When the cheese has melted, place each patty on top of the avocado, add a slice of tomato, lettuce and ranch dressing; cover with the top bun.
Buffalo Turkey Burger
1 pound ground turkey
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
1/2 teaspoon crushed red pepper
1/4 teaspoon ground chipotle chili (or cayenne pepper)
1/2 teaspoon paprika
1 cup Frank's Red Hot Buffalo Sauce (the buffalo sauce, not the hot sauce)
1 Tablespoon olive oil, for the pan
4 slices cheddar cheese (or any other cheese you prefer)
1 avocado
4 sliced tomato
4 leaves lettuce
ranch dressing
4 burger buns
Combine all the seasonings and ground turkey in a large bowl. Use your hands to evenly distribute and mix all the seasonings into the turkey.
To form the patties, divide the meat mixture into 4 equal portions. Roll into balls and flatten into a circular patty. Heat the olive oil over medium in a large skillet.
Add the burgers to the skillet. Cook for 2 minutes on each side. Then pour the buffalo sauce on top of each burger. Make sure to slightly lift the burgers to get the sauce under each patty. Place a lid on the pan and cook for 6 minutes. The sauce is going to caramelize around each burger.
Turn off the heat and add a slice of cheese to each burger. Place the lid back on while you get the buns ready.
Smash a fourth of the avocado on the bottom of each burger bun. When the cheese has melted, place each patty on top of the avocado, add a slice of tomato, lettuce and ranch dressing; cover with the top bun.
Blackened Chicken with Cliantro Lime Quinoa
I bought some quinoa a while back and have been looking for recipes to use it in. I found a recipe that called for quinoa on Sarcastic Cooking
(I really like this blog. There are a ton of recipes that look really
good.) The chicken from the recipe was really good. The quinoa had a little
bit too much lime in it for our liking. Next time I will cut back the lime. The avocado sauce was good but it was a little
bland. And I am not a fan of Greek yogurt. Next time I will use plain yogurt. But all together it was still really good.
Blackened Chicken and Cilantro Lime Quinoa
2 boneless, skinless chicken breasts
1/2 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon onion powder
1/4 teaspoon cumin
1 teaspoon olive oil
2 cup chicken broth
1 cup quinoa
juice and zest from 2 limes (I would recommend tasting before you add all the juice and could probably get away with juice from just 1 lime)
dash of salt
dash of pepper
2 tablespoons cilantro, chopped (I added more because we really like cilantro)
Combine all the dry seasonings in a small bowl. Mix well and then season both sides of the chicken breasts. Grill chicken.
Add the chicken broth and quinoa to a medium sauce pan. Bring to a simmer over medium heat. Reduce to low and simmer for 10-15 minutes with the lid on, until all the broth has been absorbed.
In a large bowl, combine quinoa, lime zest, lime juice, salt, pepper and cilantro. Mix to combine.
Serve the chicken on top of the quinoa.
If the blackened seasoning is too spicy, you can make an avocado cream sauce to cool it down. Place the flesh of one avocado and 2 tablespoons of Greek yogurt in a food processor and puree until smooth. (I would also recommend adding some salt to add a little more flavor.)
Blackened Chicken and Cilantro Lime Quinoa
2 boneless, skinless chicken breasts
1/2 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon onion powder
1/4 teaspoon cumin
1 teaspoon olive oil
2 cup chicken broth
1 cup quinoa
juice and zest from 2 limes (I would recommend tasting before you add all the juice and could probably get away with juice from just 1 lime)
dash of salt
dash of pepper
2 tablespoons cilantro, chopped (I added more because we really like cilantro)
Combine all the dry seasonings in a small bowl. Mix well and then season both sides of the chicken breasts. Grill chicken.
Add the chicken broth and quinoa to a medium sauce pan. Bring to a simmer over medium heat. Reduce to low and simmer for 10-15 minutes with the lid on, until all the broth has been absorbed.
In a large bowl, combine quinoa, lime zest, lime juice, salt, pepper and cilantro. Mix to combine.
Serve the chicken on top of the quinoa.
If the blackened seasoning is too spicy, you can make an avocado cream sauce to cool it down. Place the flesh of one avocado and 2 tablespoons of Greek yogurt in a food processor and puree until smooth. (I would also recommend adding some salt to add a little more flavor.)
Teriyaki Chicken Bowl
I give you a recipe that caught my attention on Pinterest the other week. It was called Rumbi's Spicy Hawaiian Teriyaki Chicken Rice Bowl.
I haven't eaten at Rumbi's in I can't even tell you how long. I know it hasn't been in the last 5 because there isn't a Rumbi's in St. Louis. I have this memory of delicious coconut rice with red beans. I loved it! So when I came across this recipe, naturally I started to drool and decided to make it. I made several modifications to it, due to laziness and lack of certain ingredients. But it turned out really good, all the same. Some things to keep in mind, not all teriyaki sauces are created equally. I bought Walmart's Great Value brand teriyaki sauce and marinade. It was super runny and tasted just the same as soy sauce. I was very disappointed. I should have bought the name brand like the original recipe called for. But they didn't have it and I didn't want to go to another store. I think if I had a good teriyaki sauce this dish would have been just that much better.
Teriyaki Chicken Rice Bowl
Rice:
Teriyaki Sauce:
For the rice: Combine water, coconut milk and sugar in a large sauce pan. Stir in rice and beans. Bring to a boil over medium heat. Cover, reduce heat, and let simmer 18-20 minutes, until rice is tender and liquid is absorbed.
For the teriyaki sauce: Combine teriyaki sauce, soy sauce, chili garlic sauce, ginger, and brown sugar in a small sauce pan. Bring to a boil and then reduce to a simmer. If needed for thickening, combine cornstarch and water, and slowly add to sauce. You want it to be slightly thick, but loose enough to drizzle over your rice bowl. Cool to room temperature. If the sauce is too thick once cooled, add more teriyaki sauce to thin it out.
For the vegetables & chicken: Season chicken with salt and pepper and stir-fry until cooked through and no longer pink. Remove chicken from pan and keep warm. Stir-fry frozen veggies until warmed through and tender crisp. Return chicken to pan and stir-fry for a minute to reheat chicken if needed.
Serve chicken and veggies over rice. Drizzle teriyaki sauce over top. Enjoy!
I haven't eaten at Rumbi's in I can't even tell you how long. I know it hasn't been in the last 5 because there isn't a Rumbi's in St. Louis. I have this memory of delicious coconut rice with red beans. I loved it! So when I came across this recipe, naturally I started to drool and decided to make it. I made several modifications to it, due to laziness and lack of certain ingredients. But it turned out really good, all the same. Some things to keep in mind, not all teriyaki sauces are created equally. I bought Walmart's Great Value brand teriyaki sauce and marinade. It was super runny and tasted just the same as soy sauce. I was very disappointed. I should have bought the name brand like the original recipe called for. But they didn't have it and I didn't want to go to another store. I think if I had a good teriyaki sauce this dish would have been just that much better.
Teriyaki Chicken Rice Bowl
Rice:
- 2 1/4 cups water
- 1 (14 ounce) can coconut milk
- 1/2 Tablespoon sugar (I think you could even cut this down to 1 teaspoon and it would still be plenty sweet.)
- 2 cups long grain white rice
- 1 (15 ounce) can red beans, drained and rinsed
Teriyaki Sauce:
- 3/4 cups Mr. Yoshida's or Kikkoman Original Teriyake sauce (it is typically found near the BBQ sauce, or in the Asian/Ethnic food isle.)
- 1 teaspoon soy sauce
- 2 teaspoons chili garlic sauce (Huy Fong Food's is probably the most common...but alas, I did not find it at Walmart and I didn't want to go to another store. So I improvised. I used 1 teaspoon sriracha and a clove of garlic, minced.)
- 1-2 teaspoon fresh ginger, grated or minced
- 1 Tablespoon brown sugar (I think I added 3 Tbsps trying to get that sweet teriyaki flavor and hide the soy.)
- 1 Tablespoon cornstarch (if needed)
- 2 Tablespoons cold water (if needed)
- 2 chicken breasts, cut into bite sized pieces
- salt and pepper, to taste
- 1 Tablespoon peanut oil, or canola oil
- 1/4 bag of frozen stir-fry vegetables that you can get at Costco.
For the rice: Combine water, coconut milk and sugar in a large sauce pan. Stir in rice and beans. Bring to a boil over medium heat. Cover, reduce heat, and let simmer 18-20 minutes, until rice is tender and liquid is absorbed.
For the teriyaki sauce: Combine teriyaki sauce, soy sauce, chili garlic sauce, ginger, and brown sugar in a small sauce pan. Bring to a boil and then reduce to a simmer. If needed for thickening, combine cornstarch and water, and slowly add to sauce. You want it to be slightly thick, but loose enough to drizzle over your rice bowl. Cool to room temperature. If the sauce is too thick once cooled, add more teriyaki sauce to thin it out.
For the vegetables & chicken: Season chicken with salt and pepper and stir-fry until cooked through and no longer pink. Remove chicken from pan and keep warm. Stir-fry frozen veggies until warmed through and tender crisp. Return chicken to pan and stir-fry for a minute to reheat chicken if needed.
Serve chicken and veggies over rice. Drizzle teriyaki sauce over top. Enjoy!
Sunday, April 21, 2013
Baked Stuffed Shells
I
found this recipe on Pinterest the other day and decided to try it. I was out
of tomato sauce, but luckily I was talking to Lisa and she’s a genius and told
me to use Prego sauce. ;) Thanks Lis, never thought of that. Haha! I also
switched it up a bit. The original recipe is for diabetics and if you’d like
that recipe, you can find the link below. I also used Ricotta cheese instead of
the tofu and a fresh egg instead of frozen or refrigerated egg product. I
messed up and accidentally put in a Tablespoon of dried basil when it only
called for ½ tsp, but it was still amazing!
Hope you like it!
Baked Stuffed Shells
(Makes
12 shells)
Ingredients:
o 1 tsp Olive Oil
o ½
C Onion
o 2 Cloves Garlic,
minced (I think I did 2 tsp. of minced garlic)
o 1 14½
ounce can diced tomatoes, undrained
o 18 ounce can tomato
sauce (I used prego 2¼ C)
o 1 TBSP snipped fresh
basil OR ½ tsp. dried basil, crushed
o 2 tsp snipped fresh
oregano or ½ tsp dried oregano, crushed
o ¼
tsp salt
o 12 dried jumbo shell
macaroni
o 1½
- 1¾ C Ricotta Cheese
o 1 egg lightly beaten
o ½
C finely shredded Parmesan or Romano Cheese (I used Parmesan)
o ¼
tsp ground black pepper
o ½
C shredded reduced-fat mozzarella cheese (2 ounces)
o 2 TBSP shredded fresh
basil (optional)
For
sauce:
1. Preheat oven to
350 degrees F. In a medium saucepan, heat oil over medium heat. Add onion and
garlic; cook and stir about 3 minutes or until onion is tender. Carefully add
undrained tomatoes, tomato sauce, dried basil and oregano (if using), and salt.
Bring to boiling; reduce heat. Simmer, uncovered, about 15 minutes or until
desired consistency. Remove from heat. Set aside 3/4 cup of the sauce; spoon
the remaining sauce into a 2-quart rectangular baking dish. Set aside.
2. Meanwhile, cook
pasta according to package directions; drain. Rinse with cold water; drain
again.
For
filling:
3. Mix together
Ricotta Cheese, egg, Parmesan cheese, and pepper until smooth. Spoon about 3
tablespoons of the filling into each pasta shell. Arrange filled shells,
filling sides up, atop sauce in baking dish. Spoon the reserved 3/4 cup sauce
over top.
4. Bake, covered,
about 35 minutes or until heated through. Uncover and sprinkle with mozzarella
cheese. Bake, uncovered, about 2 minutes more or until cheese is melted. Let
stand for 10 minutes before serving. If desired, top with shredded fresh basil.
You can find the
original recipe HERE.
Balsamic Asparagus
So I bought
some Asparagus the other day and was trying to figure out to cook them. I HATE
asparagus, but luckily I came across this recipe on pinterest. The word
balsamic sold it for me. As you know, I’m a vinegar fanatic.
Go ahead,
give this a shot, let me know what you think!
Balsamic
Asparagus
(makes 4 servings)
(makes 4 servings)
Ingredients: 2 Cups Water
1 Bunch (pound) fresh asparagus, trimmed
2 TBSP Balsamic vinegar
1 TBSP butter, melted
½ tsp minced garlic
¼ tsp salt
¼ tsp pepper
Directions:
In a large pan, bring water to a boil. Add asparagus, and boil uncovered for 4-5 minutes or until tender. In a small bowl, whisk together vinegar, butter, garlic, salt and pepper. Drain asparagus and drizzle with balsamic mixture.
In a large pan, bring water to a boil. Add asparagus, and boil uncovered for 4-5 minutes or until tender. In a small bowl, whisk together vinegar, butter, garlic, salt and pepper. Drain asparagus and drizzle with balsamic mixture.
Enjoy!
You can find
the original recipe here and a special thanks to Six Sisters!
Subscribe to:
Posts (Atom)