tag:blogger.com,1999:blog-676007841259310812024-03-14T12:48:14.393-06:00friends * family * foodA place to share recipes!Shellyhttp://www.blogger.com/profile/04399951748458645293noreply@blogger.comBlogger63125tag:blogger.com,1999:blog-67600784125931081.post-462197039011720702012-02-12T21:59:00.000-07:002012-02-12T21:59:09.989-07:00Baked Creamy Chicken Taquitos<div class="separator" style="clear: both; text-align: center;">
</div>
<div style="margin-left: 1em; margin-right: 1em;">
<br /></div>
<br />
<br />
I've been trying to look for new recipes that my picky family will like. I was craving Mexican food when I came across this recipe and thought I would give it a try. The first time I made it I didn't use as much of the spices that were called for (completely leaving some out even) because I was worried nobody would eat it. It wasn't bad, but I have since made it as the recipe calls for (well, almost) and they are delicious. I got the recipe from Our Best Bites and it can be found <a href="http://www.ourbestbites.com/2009/04/baked-creamy-chicken-taquitos/" target="_blank">here</a>.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<div style="text-align: center;">
<span style="font-size: x-small;"><i></i></span></div>
<br />
A few things I did differently:<br />
Completely left out the green salsa, mostly because I was just too lazy to look for it at the store.<br />
Left out the green onions, because green onions are gross.<br />
Instead of using Pepperjack cheese I bought a mexican cheese blend. It's easier for me to use leftover mexican cheese blend than just straight pepperjack cheese.<br />
Also, the first time I made these I used white corn tortillas. They were good, but it was a lot of work to microwave a few, then fill, then roll. This last week I tried mini white tortillas and they were delicious! I didn't have to heat them and they rolled up perfectly with no cracking. In my opinion they were much crispier, too. And my family far preferred the taste of white versus corn.<br />
Another pro: you can make the filling ahead of time and refrigerate until ready. I was tempted last time to make a double batch and see if it would freeze well, but I didn't have enough chicken. <br />
All in all it was a deliciously satisfying dish that my family loved. <br />
<br />Hayleyhttp://www.blogger.com/profile/05752993616625290880noreply@blogger.com1tag:blogger.com,1999:blog-67600784125931081.post-35954371617876419732011-11-18T17:30:00.001-07:002011-11-19T17:51:04.291-07:00San Francisco Chops and Baked Brown Rice<div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK9go4SifeL8-gmONWRgdj7DKDb4Qm6-M_kewV8TlNHDam9W_fVLdsiHfBgjaBDk-jVV5MsTJq6GGlqwLAl6JVUchDkPPz47ilfuNXsGLmDAk2Vi8XNDC52f241MhsNau0z4-ykS7IVA/s1600/IMG_8928.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5628325224413232994" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK9go4SifeL8-gmONWRgdj7DKDb4Qm6-M_kewV8TlNHDam9W_fVLdsiHfBgjaBDk-jVV5MsTJq6GGlqwLAl6JVUchDkPPz47ilfuNXsGLmDAk2Vi8XNDC52f241MhsNau0z4-ykS7IVA/s400/IMG_8928.jpg" style="cursor: hand; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><br />
I know my food photography does zero justice for making you want to try a new recipe (especially when I don't remember to take a pic until I'm putting away the leftovers), but hey--at least I'm sharing! Just head to Mel's Kitchen Cafe where I found the recipes for both <a href="http://www.melskitchencafe.com/2011/03/san-francisco-chops-slow-cooker.html">San Francisco Chops</a> and <a href="http://www.melskitchencafe.com/2010/02/baked-brown-rice.html">Baked Brown Rice</a> if you'd like to see better pictures or try either one. It was my first time cooking brown rice and I thought it was easy and good. We might mix some brown and white next time to change the taste a little for my family who prefers the white.</div>Shellyhttp://www.blogger.com/profile/04399951748458645293noreply@blogger.com0tag:blogger.com,1999:blog-67600784125931081.post-50469527086432347702011-11-18T17:30:00.000-07:002011-11-19T17:34:14.246-07:00Coconut Banana Bread w/ Lime Glaze<div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgv31Dj5wxBOzScFH0UU_SaiT0zxAxRhC6mguLWPCN1gvd9FMSQQPOJX73frXSKiAwvqXx9qfIWjg97WznfmSTIxAEU2YnR6t6s_M6vPkyF_sMlOUItS-Fg2MGIJ7oTpwNdic72RQfS7Q/s1600/IMG_9218.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5628324727601648146" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgv31Dj5wxBOzScFH0UU_SaiT0zxAxRhC6mguLWPCN1gvd9FMSQQPOJX73frXSKiAwvqXx9qfIWjg97WznfmSTIxAEU2YnR6t6s_M6vPkyF_sMlOUItS-Fg2MGIJ7oTpwNdic72RQfS7Q/s400/IMG_9218.jpg" style="cursor: hand; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><br />
I tried this banana bread a while ago so I'm trying to remember what we liked and didn't love compared to the standy-by recipe I always use. The bread is really moist and I liked the lime glaze, but none of us are huge fans of coconut so I think I'll skip the topping next time or maybe leave it out altogether.<br />
<br />
<span style="font-size: large;">Coconut Banana Bread w/ Lime Glaze</span> (from <a href="http://www.ourbestbites.com/2010/04/coconut-banana-bread-with-lime-glaze/">Our Best Bites</a>)<br />
<br />
2 C flour<br />
3/4 tsp baking soda<br />
1/2 tsp salt<br />
1 C sugar<br />
1/4 C (4 Tbs) real butter, softened<br />
2 large eggs<br />
1 1/2 C mashed ripe bananas (about 4 large bananas)<br />
1/4 C sour cream or plain yogurt<br />
3 Tbs apple juice or milk*<br />
1 tsp vanilla extract<br />
1/2 C coconut<br />
Topping: 2 Tbs additional coconut<br />
Glaze: 1/2 C powdered sugar whisked with 1 1/2 Tbs fresh lime juice<br />
<br />
*as in: don’t go buy apple juice just for this recipe. If you don’t already have some, just use milk!<br />
<br />
Preheat oven to 350 degrees. Whisk flour, baking soda, and salt together and set aside. In a large mixing bowl, beat butter and sugar until blended. Add eggs and beat to combine. Add banana, sour cream or yogurt, apple juice (or milk), and vanilla. Beat until blended. Add flour mixture and beat at a low speed until just combined. Stir in 1/2 C coconut. Pour batter into a 9×5″ loaf pan that has been sprayed with non-stick spray. Sprinkle additional 2 Tbs coconut on top.<br />
<br />
Bake in the oven for about 1 hour or until a knife or skewer inserted in center comes out clean. Note: Check bread after about 40 minutes. If the top has browned and the coconut pieces are looking toasty, cover top of bread lightly with a piece of foil. Continue baking until done. When done, remove pan from oven. Let cool on a cooling rack for about 10 minutes and then carefully remove from pan. Whisk powdered sugar and lime juice together for the glaze and then drizzle over top. Cool for another 15 minutes before slicing.</div>Shellyhttp://www.blogger.com/profile/04399951748458645293noreply@blogger.com0tag:blogger.com,1999:blog-67600784125931081.post-16180600182044577732011-10-29T16:12:00.000-06:002011-10-29T16:12:06.647-06:00Pumpkin Spice CupcakesI love pumpkin desserts this time of year and I tried these cupcakes last year, but never shared the recipe. A kind neighbor brought me a dessert after I had Nash and it was probably very similar to this recipe but baked as a cake instead...and I pretty much ate the whole thing myself it was so good.<br />
<br />
<span style="font-size: large;">Pumpkin Spice Cupcakes</span><br />
<br />
1 box spice cake mix<br />
1 cup pumpkin puree<br />
1 tsp. vanilla extract<br />
2 eggs<br />
1/2 cup milk<br />
1 cup chocolate chips<br />
<br />
Mix together all ingredients. Pour batter into paper liners and fill 3/4 full. Bake at 350 degrees for 15-18 minutes or until cakes are light golden brown. Remove from oven and cool completely on a wire rack.<br />
<br />
<span style="font-size: large;">Frosting</span><br />
<br />
8 oz. cream cheese, softened<br />
1/2 cup butter, softened<br />
3 3/4 cups powdered sugar<br />
1 tsp. vanilla extract<br />
<br />
Beat cream cheese and butter until smooth and light. Stop mixer and add sugar and vanilla. Start mixing again on low and gradually increase speed until frosting is fluffy. This is optional, but I think when I made these before I added some cinnamon to the frosting as well.Shellyhttp://www.blogger.com/profile/04399951748458645293noreply@blogger.com0tag:blogger.com,1999:blog-67600784125931081.post-45498500312382998122011-08-31T12:55:00.000-06:002011-08-31T13:24:44.483-06:00Ginger Beef Stir Fry<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVfIZrhsVzSARxJ7kDeXR0ZCBwIYgZz0MQh8es0HMOZO2MaD54BtmwX_jtdocKngeFPMurYH7gLDhFi9Gcg8wt-SWdrrBvW3HU9hSKb9lo3BbqjQULRts9UOSMVDnsNojMJ8Lbmr0Gjw/s1600/IMG_8607.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5586293034777186418" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVfIZrhsVzSARxJ7kDeXR0ZCBwIYgZz0MQh8es0HMOZO2MaD54BtmwX_jtdocKngeFPMurYH7gLDhFi9Gcg8wt-SWdrrBvW3HU9hSKb9lo3BbqjQULRts9UOSMVDnsNojMJ8Lbmr0Gjw/s400/IMG_8607.jpg" /></a>
<br />Source for this recipe: <a href="http://annies-eats.net/2011/01/06/ginger-beef-stir-fry/">Ginger Beef Stir Fry</a>
<br />
<br />While I don't have a photo of the finished product, I included one from prepping for this meal because I was proud of myself for making something with so many vegetables.
<br />
<br />Ingredients:
<br />1 tsp. cornstarch
<br />¼ cup cold water
<br />3 tbsp. plum sauce (I didn't have this)
<br />1 tbsp. grated fresh ginger
<br />1 tbsp. low sodium soy sauce
<br />¼ tsp. red pepper flakes
<br />1 lb. boneless sirloin steak, cut into thin strips
<br />1 tbsp. vegetable or canola oil
<br />1 red bell pepper, seeded and sliced thin
<br />1½ cups small broccoli florets
<br />1 carrot, peeled and julienned
<br />4 green onions, chopped
<br />1 clove garlic, minced
<br />3 tbsp. salted peanuts, chopped (optional)
<br />Rice, for serving
<br />Sesame seeds, for garnish
<br />
<br />Directions:
<br />In a small bowl, combine the cornstarch and water; whisk until smooth. Stir in the plum sauce, ginger, soy sauce and red pepper flakes. Set aside.
<br />
<br />In a large skillet or wok over medium-high heat, cook the steak strips until no longer pink. Remove to a plate and set aside, draining the excess fat from the skillet if necessary. Add the oil to the pan and heat through. Add the red pepper, broccoli and carrot pieces to the skillet and stir fry until crisp-tender, about 5 minutes. Mix in the green onion and garlic and cook just until fragrant, about 30 seconds. Return the steak pieces to the pan. Add the sauce to the pan, stirring well to coat everything. Cook until slightly thickened, about 2 minutes more. Stir in the peanuts.
<br />
<br />Serve the warm stir fry over rice and sprinkle with sesame seeds for garnish, if desired.
<br />Shellyhttp://www.blogger.com/profile/04399951748458645293noreply@blogger.com0tag:blogger.com,1999:blog-67600784125931081.post-81275403522914367192011-02-11T18:34:00.004-07:002011-02-11T18:44:39.427-07:00Tortilla Soup<div style="text-align: center; font-family: verdana;">We tried a new recipe this week . . . another one from pioneer woman, I'm obsessed! But another delicious recipe, so she can do no wrong. Eddy was not a huge fan because he does not like chunks of tomato, but he still ate a little.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/-FLQPYVSBQis/TVXkgSPV-AI/AAAAAAAAA_c/6lXkpV0rM9I/s1600/100_0483.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://2.bp.blogspot.com/-FLQPYVSBQis/TVXkgSPV-AI/AAAAAAAAA_c/6lXkpV0rM9I/s320/100_0483.JPG" alt="" id="BLOGGER_PHOTO_ID_5572611357243996162" border="0" /></a>I'm being a little lazy tonight so here is the <a href="http://thepioneerwoman.com/cooking/2011/01/chicken-tortilla-soup/">link</a>.<br /><br />She did say the best part about the soup was the condiments and they did make the soup. We had the usual sour cream and cheddar cheese, <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/-Vl79Xo1wxKo/TVXkgDD4MCI/AAAAAAAAA_U/6Xf7Eu-Wbnk/s1600/100_0482.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://4.bp.blogspot.com/-Vl79Xo1wxKo/TVXkgDD4MCI/AAAAAAAAA_U/6Xf7Eu-Wbnk/s320/100_0482.JPG" alt="" id="BLOGGER_PHOTO_ID_5572611353169375266" border="0" /></a>but I also made some pico de gallo and tortilla strips. I just cut up a tortilla and threw the strips in the oven at 375 for 10ish minutes. They are actually quite a nice crunchy little treat.<br /><br />And my new favorite recipe for pico de gallo Brandt found for his 7th grade CTE class. Just chop up equal parts tomato, red onion, and cucumber. That's right, cucumber. It's my favorite part!<br /></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-67600784125931081.post-52862360494807211752011-02-06T21:33:00.002-07:002011-02-06T21:40:54.194-07:00Cheesy Chicken EnchiladasI tried a new recipe the other night that is definitely a keeper. <a href="http://annies-eats.com/2007/11/19/benchiladas/">Cheesy Chicken Enchiladas</a> from Annie's Eats (link on the right--a food site worth checking out). She actually calls them Benchiladas because it's her husband's favorite dish. Easy to make and adjust for how much you need--I just did a small pan because I was using leftover rotisserie chicken so then I had to fight JP for the leftovers the next day.<br /><br /><span style="font-size:130%;">Cheesy Chicken Enchiladas</span><br /><br />4-6 boneless, skinless chicken breasts<br />8 oz. reduced fat sour cream<br />8 oz. Ranch salad dressing<br />flour tortillas (10-15)<br />jar of salsa (I like to pick up a pint from our favorite Mexican restaurant)<br />shredded mexican cheese (close to 4 cups)<br /><br />Directions:<br />Cook chicken breasts by preferred cooking method until cooked through. Set aside to cool a bit.<br /><br />While chicken is cooling, mix up the sauce. In a large mixing bowl, combine half of the sour cream and half of the Ranch dressing. In a small bowl, combine the rest of the sour cream and Ranch dressing. Stir both until well combined. Shred or chop the cooked chicken and add to the large mixing bowl. Mix well with sauce.<br /><br />Preheat the oven to 375°. Grease a 9 x 13″ pan (and possibly another, smaller pan if needed). Take one tortilla and top with a little less than 1 tbsp. of the sauce from the small bowl. Spread over the tortilla in an even layer. Add some of the chicken mixture to the center of the tortilla. Top with salsa to taste. Sprinkle with shredded cheese, to taste. Roll up tortilla and place, seam side down, in the prepared baking dish. Repeat with remaining ingredients (usually makes 10-15 enchiladas).<br /><br />Bake in preheated oven for 25-30 minutes (30 for a crispier tortilla). Allow to cool a few minutes before serving.Shellyhttp://www.blogger.com/profile/04399951748458645293noreply@blogger.com0tag:blogger.com,1999:blog-67600784125931081.post-70027467267503520262010-12-21T08:31:00.002-07:002010-12-21T08:50:50.949-07:00Snowman CookiesHow cute are these melted snowman sugar cookies? I haven't tried them yet but wanted to share so I don't forget to do something fun like this with the boys this season. Photo and recipe from <a href="http://www.trulycustomcakery.com/tutorials/25.html">Truly Custom Cakery.</a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkkM4nrRgGpMjaDV_MpiWNEuV2DaTjhA2kq071tDLKQ54TCCedMLyUu-ph1RopOI1WxCn0ypKdFmWHek-L4gMiwRyurDfmTbpI12ffClfzm2hylX-JllhUR1iLu2F3cZaK-yABr9Gnog/s1600/Melted_Snowman_Cookies_small.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 332px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkkM4nrRgGpMjaDV_MpiWNEuV2DaTjhA2kq071tDLKQ54TCCedMLyUu-ph1RopOI1WxCn0ypKdFmWHek-L4gMiwRyurDfmTbpI12ffClfzm2hylX-JllhUR1iLu2F3cZaK-yABr9Gnog/s400/Melted_Snowman_Cookies_small.jpg" alt="" id="BLOGGER_PHOTO_ID_5553158989323575730" border="0" /></a>Shellyhttp://www.blogger.com/profile/04399951748458645293noreply@blogger.com1tag:blogger.com,1999:blog-67600784125931081.post-61528679096721784112010-12-16T17:15:00.003-07:002010-12-16T17:28:25.375-07:00Mini Pumpkin Pies<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://familyfun.go.com/assets/cms/recipes/mini-pumpkin-tarts-autumn-recipe-photo-260-FF1005ALMDA01.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 260px; height: 260px;" src="http://familyfun.go.com/assets/cms/recipes/mini-pumpkin-tarts-autumn-recipe-photo-260-FF1005ALMDA01.jpg" alt="" border="0" /></a><br /><div style="text-align: center;"><span style="font-family:verdana;">I had this tasty treat at a get together early on in November and had to try it out. So delicious and so easy, definitely a keeper. Here is a link to the </span><a style="font-family: verdana;" href="http://familyfun.go.com/recipes/mini-pumpkin-tarts-688181/">recipe</a><span style="font-family:verdana;"> I used. I did not garnish with mint leaves and had no pumpkin pie spice (all sold out the week before Thanksgiving), but found a recipe online for how to make my own. </span> </div> <dl style="font-family: verdana;" class="dottedRule"><dt class="orange smHeading">Ingredients</dt><dd> <ul><li class="bgDot ingredient">3 packages (15 tarts each) prebaked frozen mini pastry shells (we used Athens Mini Fillo Shells)</li><li class="bgDot ingredient">1 (15-ounce) can pumpkin</li><li class="bgDot ingredient">2 cups (plus extra for garnish) frozen whipped topping, thawed</li></ul><ul><li class="bgDot ingredient">1 teaspoon (plus extra for garnish) pumpkin pie spice</li><li class="bgDot ingredient">1 (3.4-ounce) package cheesecake-flavor instant pudding and pie filling</li><li class="bgDot ingredient">Mint leaves (for garnish)</li></ul> </dd></dl> <dl style="font-family: verdana;" class="dottedRule itemInstructions instructions"><dt class="orange smHeading">Instructions</dt><dd class="instructionsDd"> <ol><li class="bgDotinstructions1"> Remove the shells from the freezer and let them thaw at room temperature for 15 minutes.<p></p> </li><li class="bgDotInstructions2 "> <p> Meanwhile, combine the pumpkin, whipped topping, and pumpkin pie spice in a medium bowl, whisking until smooth. Add the pudding mix and whisk until smooth and thick.</p> </li><li class="bgDotInstructions3 "> <p> Spoon about 1 tablespoon of the filling into each of the shells (you can also pipe the filling with a pastry bag or a plastic sandwich bag with one corner snipped off), then top the tarts with whipped topping, a sprinkling of the pumpkin pie spice, and a mint leaf, if you like. Makes 45 tarts.</p> </li></ol> </dd></dl>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-67600784125931081.post-27000312261812108922010-10-18T16:16:00.004-06:002010-10-23T13:14:44.442-06:00Ranch Chicken<span style="font-family:verdana;">I'm in love with the pioneer woman. Every recipe I've tried I've loved! She knows how to make good man food. This is her recipe for </span><a style="FONT-FAMILY: verdana" href="http://thepioneerwoman.com/cooking/2009/01/ranch-style-chicken/">Ranch Chicken</a><span style="font-family:verdana;"> or just look below. I made some minor adjustments to fit what I had.<br /><br /></span><span style="font-family:verdana;"><a href="http://3.bp.blogspot.com/_ZAtYQkVzCG8/TLzMfGUYtjI/AAAAAAAAAp0/uC6CcIPdgwQ/s1600/ranch.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 212px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5529519277148255794" border="0" alt="" src="http://3.bp.blogspot.com/_ZAtYQkVzCG8/TLzMfGUYtjI/AAAAAAAAAp0/uC6CcIPdgwQ/s320/ranch.jpg" /></a></span> <h4 style="FONT-FAMILY: verdana">Ingredients</h4><ul id="ingredients-29512" class="ingredients" style="font-family:verdana;"><li>½ cups Dijon Mustard <span style="FONT-STYLE: italic">(regular mustard is just fine)</span><br /></li><li>½ cups Honey</li><li>½ whole (juice Of) Lemon <span style="FONT-STYLE: italic">(Or a splash of lemon juice)</span><br /></li><li>½ teaspoons Paprika</li><li>½ teaspoons Salt</li><li>Crushed Red Pepper (optional To Taste)</li><li>6 whole Boneless, Skinless Chicken Breasts <span style="FONT-STYLE: italic">(or any part of the chicken, I had some legs)</span><br /></li><li>1 pound Thick Cut Bacon</li><li>Bacon Grease</li><li>Sharp Cheddar Cheese, to taste</li><li>Canola Oil</li></ul><h4 style="FONT-FAMILY: verdana">Preparation Instructions</h4><p style="FONT-FAMILY: verdana" face="verdana">To begin, make the marinade. In a large bowl mix together ½ cup Dijon or country/grainy mustard with ½ cup honey, juice of ½ lemon, ½ teaspoon paprika, and ½ teaspoon salt and whisk until smooth. Sprinkle in some crushed red pepper flakes or cayenne if you like things a little spicy. Set aside.</p><p style="font-family:verdana;">Next, rinse the chicken breasts, place between two sheets of waxed paper and pound to around ½ to ¾ inch thick with a mallet. Next, add the chicken to the bowl with the marinade, cover with plastic wrap and place in the refrigerator for 1 to 3 hours. <span style="FONT-STYLE: italic">(I used chicken legs so I just had to toss them in the marinade)</span><br /></p><p style="FONT-FAMILY: verdana">While the chicken marinates, fry up some bacon. When finished cooking, reserve ¼ cup of the bacon grease and clean out the skillet.</p><p style="FONT-FAMILY: verdana">When the chicken is done marinating, preheat the oven to 400 degrees. Remove the chicken from the fridge and pour off excess marinade. Heat half of the reserved bacon grease with an equal quantity of Canola Oil in the clean skillet over medium-high heat. When the grease is nice and hot add two or three pieces of chicken to it. Cook until brownish/blackish, about 1 to 1 ½ minutes per side. Remove chicken to a large baking sheet. If cooking many pieces of chicken, repeat skillet process and remove finished chicken to baking sheet. Place chicken in preheated oven and cook for about 10 minutes. Remove from oven. <span style="FONT-STYLE: italic">(The legs took longer than 10 min.)</span><br /></p><p style="FONT-FAMILY: verdana">Lay a few pieces of bacon over each chicken breast. Sprinkle shredded sharp cheddar cheese over the top of the chicken as generously as you like. Return pan to oven for an additional five minutes until cheese is melted and bacon is sizzling. Serve immediately.</p><p><span style="FONT-STYLE: italic;font-family:verdana;" >Really delicious! The marinade was so yummy you don't even need the bacon or cheese.</span><br /></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-67600784125931081.post-79949872482443145592010-10-15T16:32:00.004-06:002010-10-15T17:14:51.741-06:00Taco Bowls<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghs692unA6FHuYkNLB505EoDKlDg4ivYuPhEzFioP4HQgTn8qqevmeJY0RDn0Ayhqqf7Gt51hjrwxcu4MQJjUi4mSYw9tfmDn87Rffz53ZZMZ56kmN8lJoWivE6-OPUwYcfU8DQYWMog/s1600/taco.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 267px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghs692unA6FHuYkNLB505EoDKlDg4ivYuPhEzFioP4HQgTn8qqevmeJY0RDn0Ayhqqf7Gt51hjrwxcu4MQJjUi4mSYw9tfmDn87Rffz53ZZMZ56kmN8lJoWivE6-OPUwYcfU8DQYWMog/s400/taco.jpg" alt="" id="BLOGGER_PHOTO_ID_5528404609078642434" border="0" /></a><br /><span style="font-size:78%;">photo via Annie's Eats<br /></span></div><br />Made <a href="http://annies-eats.com/2010/09/01/crispy-baked-taco-bowls/">this</a> easy dinner the other night and wanted to share a different take on one of our go-to meals, tacos. I thought it would also be a good idea to heat up refried beans and make mini tostadas sometime. Basically you just heat up some corn tortillas in the microwave, lightly coat them with oil, and bake them between the cups of an upside-down muffin tin. Bake at 425 for 8-10 minutes. Just because this dinner is easy, don't think it's so easy you don't need to double-check the temperature before you start because cooking the tortillas at 325 makes them nice and stale! Just being honest.Shellyhttp://www.blogger.com/profile/04399951748458645293noreply@blogger.com0tag:blogger.com,1999:blog-67600784125931081.post-86242464913002033182010-10-13T14:00:00.000-06:002010-10-13T13:59:02.437-06:00Honey Walnut Shrimp<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_ZAtYQkVzCG8/S9OwShumywI/AAAAAAAAAh8/02-YFLOxjNg/s1600/IMG_2999.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://2.bp.blogspot.com/_ZAtYQkVzCG8/S9OwShumywI/AAAAAAAAAh8/02-YFLOxjNg/s400/IMG_2999.JPG" alt="" id="BLOGGER_PHOTO_ID_5463904605268527874" border="0" /></a><span style="font-family:verdana;">Mmmm, mmmm, mmmmm! Shelly, here is the recipe you've been waiting for. </span><br /></div><br /><span style="font-weight: bold;font-family:verdana;" >Candied Walnuts</span><br /><span style="font-family:verdana;">1 egg white</span><br /><span style="font-family:verdana;">4 cups walnuts</span><br /><span style="font-family:verdana;">3/4 cup packed brown sugar</span><br /><span style="font-family:verdana;">cooking spray</span><br /><br /><span style="font-family:verdana;">Preheat oven to 325. Spray cookie sheet with cooking spray. In a bowl, whisk the egg white until it is completely foamy and no liquid remains. Fold in walnuts and brown sugar. Toss gently to coat. Arrange the walnuts on the prepared baking sheet, keeping the individual pieces separate. Bake until the egg white-sugar mixture is cooked through and the nuts are golden brown, about 20 minutes. Loosen the nuts from the pan with a spatula. Set aside on a plate to cool.</span><br /><br /><br /><span style="font-weight: bold;font-family:verdana;" >The Shrimp</span><br /><span style="font-family:verdana;">1 egg white</span><br /><span style="font-family:verdana;">1 tsp. cornstarch</span><br /><span style="font-family:verdana;">1/2 tsp. salt</span><br /><span style="font-family:verdana;">1 lb. large shrimp, peeled</span><br /><br /><span style="font-family:verdana;">Mix together egg white, cornstarch and salt. Add shrimp and let marinate for 10 minutes.</span><br /><br /><span style="font-family:verdana;">oil for frying</span><br /><span style="font-family:verdana;">3 TBS flour</span><br /><span style="font-family:verdana;">3 TBS cornstarch</span><br /><span style="font-family:verdana;">1/2 cup water</span><br /><br /><span style="font-family:verdana;">Heat the oil until very hot. Mix together flour, cornstarch, and water to make a batter. Dip the marinated shrimp one by one in the batter and deep fry for a minute until golden. Set the fried shrimp on a paper towel.</span><br /><br /><span style="font-weight: bold;font-family:verdana;" >The Sauce<br /></span><span style="font-family:verdana;">1/2 cup candied walnuts</span><br /><span style="font-family:verdana;">4 TBS mayonnaise</span><br /><span style="font-family:verdana;">3 TBS honey</span><br /><span style="font-family:verdana;">dash of black sesame seeds</span><br /><br /><span style="font-family:verdana;">Mix together the mayo and honey in the skillet. Add shrimp and walnuts, stirring to coat. Sprinkle a dash of black sesame seeds on top and serve.</span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-67600784125931081.post-39620723303540420842010-10-11T10:11:00.005-06:002010-10-11T10:38:11.738-06:00Menu Planning<div style="text-align: center; font-family: verdana;">Hayley requested some dinner ideas so here are my meals for the month. I absolutely hated trying to plan meals every week because someone (Brandt) never liked what I picked and thought we had the same things over and over (like spaghetti, which we did, it's my fav and it's easy). So, instead of struggling each and every week and dreading the thought of coming up with ideas I sat down and picked a month worth of meals. This way I can pick all my favorites and still get a variety. It takes a little bit of time at the beginning of the month, but then I'm done and don't have to dread each and every week what to come up with. Now it's fun to see what's for dinner.<a href="http://3.bp.blogspot.com/_ZAtYQkVzCG8/TLM72wmCnGI/AAAAAAAAApE/sD7l6e46-B0/s1600/oct+meals.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://3.bp.blogspot.com/_ZAtYQkVzCG8/TLM72wmCnGI/AAAAAAAAApE/sD7l6e46-B0/s400/oct+meals.jpg" alt="" id="BLOGGER_PHOTO_ID_5526826979657161826" border="0" /></a><br />*Disclaimer* We never make all the meals in the month and I don't stick to the exact day on the calendar. I plan for the week and we eat what we eat. I'll shift some meals to the next week or just forget about all together.<br /></div>Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-67600784125931081.post-51627682252649637352010-09-10T12:00:00.003-06:002010-09-10T12:05:58.877-06:00Cinnamon Twist Bread<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-GLrfTmMAw5ocHq9R4Rt5mvg_q7A0MKh2od04QyNSSGMyoPIKTd894Lehvx4KI7tiKBiJLrvncyy6KSDOn97pSYaCB50rvSm8H2nR5yArOD70LEn1C5mRIsZ90RCXkb9118cOqLJOEw/s1600/DSC02225.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-GLrfTmMAw5ocHq9R4Rt5mvg_q7A0MKh2od04QyNSSGMyoPIKTd894Lehvx4KI7tiKBiJLrvncyy6KSDOn97pSYaCB50rvSm8H2nR5yArOD70LEn1C5mRIsZ90RCXkb9118cOqLJOEw/s400/DSC02225.JPG" alt="" id="BLOGGER_PHOTO_ID_5515346518348195618" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD_Lyz3-TDreJbCSAhljcTMONJkQ89c6K_utpCFofCVYIxuDMpDZOExL_xlSpO0ABGfLQIXSKryKRNQRhyyrxxk0FVTMS8SkxLMpfhSQoRloBQuXsieDXZ0ScRcQ8_MNA0eJt2Jij8gw/s1600/DSC02226.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD_Lyz3-TDreJbCSAhljcTMONJkQ89c6K_utpCFofCVYIxuDMpDZOExL_xlSpO0ABGfLQIXSKryKRNQRhyyrxxk0FVTMS8SkxLMpfhSQoRloBQuXsieDXZ0ScRcQ8_MNA0eJt2Jij8gw/s400/DSC02226.JPG" alt="" id="BLOGGER_PHOTO_ID_5515346506993638690" border="0" /></a><br /><div style="text-align: left;">Doesn't it look amazing! I still can't believe I actually made this...from scratch!<br />I found this at The Pioneer Woman, and it does not disappoint.<br />I don't have time to retype the whole thing, but you can find her tutorial <a href="http://thepioneerwoman.com/cooking/2010/08/homemade-cinnamon-bread/">here</a>. She does a much better job explaining everything anyway.<br />I'm might even try experimenting with making mini loaves, I thought it would be a good neighbor gift for Christmas.<br /></div>Hayleyhttp://www.blogger.com/profile/05752993616625290880noreply@blogger.com1tag:blogger.com,1999:blog-67600784125931081.post-69468819758780846392010-07-16T21:11:00.003-06:002010-07-16T21:44:12.073-06:00Menu PlanningI'm not the best at planning a weekly menu; more like I plan 2-3 meals at a time and end up grocery shopping more than once a week or eating out more than we should. I'm doing a lot better at trying new things though instead of the same old rotation and when I see something new that interests me, I'll write it on my list and work it into the next week's meal planning. I found a new food site I like with these <a href="http://annies-eats.com/2010/06/16/menu-planning-tips-and-tricks/">tips and tricks</a> and that motivated me to plan the next few nights out (kind of random planning meals on a Friday afternoon since weekends aren't the most routine, but it's not as easy for me to shop at the beginning of the week). And since I went to all this effort today, I decided to share my menu to give maybe one of you (at least one of my sisters are reading this, right!?) some ideas!<br /><br />Friday: Grilled steak, macaroni salad, corn on the cob, zucchini bread<br />Saturday: soft chicken tacos or tostadas (using <a href="http://thepioneerwoman.com/tasty-kitchen/recipes/main-courses/chicken-mexicali/">this recipe</a> for the chicken, except with my crock pot!), chips and <a href="http://friendsfamilyfood.blogspot.com/2009/07/salsa.html">salsa</a><br />Sunday: Homemade corn-dogs (recipe to follow), green salad, fruit<br />Monday: BLC sandwiches (Bacon, lettuce, cucumber since I don't really like tomato), chips & fruit--it's softball night so we need quick and easy<br />Tuesday: <a href="http://thepioneerwoman.com/cooking/2010/07/16-minute-meal-2-bowtie-lasagna/">Bow-tie lasagna</a>, salad, bread sticks<br /><br />...and by then we'll be out of milk and back to the store. I have a few more ideas ready for next week so the planning should go quicker and we'll see how long I can stay organized like this.Shellyhttp://www.blogger.com/profile/04399951748458645293noreply@blogger.com2tag:blogger.com,1999:blog-67600784125931081.post-44860293982882247882010-06-25T12:32:00.004-06:002011-08-24T16:14:37.005-06:00Honey Lime Chicken EnchiladasThis recipe was shared on Good Things Utah which I don't watch, but happened to catch a little bit of one day and they were raving about this dish. I thought it sounded good so I went to their site and printed it out. The instructions are so detailed that you can't mess this up and we loved all the flavors. I used meat pulled from a rotisserie chicken from Costco, which incidentally I do all the time because it's so good and easy...and cheap. I made a couple minor changes, but here's the original recipe.
<br />
<br /><span style="font-size:130%;">Honey Lime Chicken Enchiladas</span>
<br />
<br />Ingredients:
<br />
<br />•1/3 cup honey
<br />•1/4 cup lime juice (about 2 large limes)
<br />•2 teaspoons to 1 Tablespoon chili powder
<br />•2 large cloves of garlic, finely minced or 1/2 teaspoon garlic powder
<br />•1 lb boneless skinless chicken breasts (about 2 large breasts), cooked and shredded
<br />•12 corn tortillas
<br />•2 cups of Mexican cheese blend, shredded (1 small bag usually is 2 cups)
<br />•1 14-oz can of green enchilada sauce (mild or medium, to your taste)
<br />•1/2 to 3/4 cup of heavy cream
<br />•nonstick cooking spray
<br />•1 Tablespoon of chopped cilantro, to garnish
<br />
<br />Preheat oven to 350 degrees F. Place the cooked and shredded chicken in a medium sized bowl. Set aside. In a small bowl, place the honey, lime juice, chili powder and minced garlic or garlic powder. Whisk together thoroughly to combine. Pour this mixture over the chicken and cover with plastic wrap. Allow to marinate while you prepare the tortillas, 30 minutes or up to 1 hour, in the refrigerator.
<br />
<br />Heat a large griddle till a drop of water skitters across (about 350 degrees F). Spray the surface with non-stick cooking spray or oil it with a little bit of canola oil in between each round of tortillas. Heat tortillas about 20 seconds on each side till warm and flexible and some golden brown spots have appeared. Remove the tortillas from the griddle and keep them between a couple of paper towels until ready to use.
<br />
<br />Spray the sides and bottom of a 9x13-inch baking dish lightly with cooking spray.
<br />In a medium bowl combine the enchilada sauce and the heavy cream. Spread about 1/2 cup of the mixture in the bottom of the oiled baking dish.
<br />Add a large spoonful (about 2 tablespoons) of the chicken mixture to the center of each tortilla in a line. Cover the chicken with a large tablespoon (or big pinch) of cheese, then roll the tortilla up from one side to make a rolled enchilada - it will be more of an over lap on the seam side that rolled tightly. Place the enchilada seam side down in the baking dish starting at one end with the long edge parallel to the longest side of the pan so that you end up with two columns of six enchiladas each.
<br />
<br />Repeat with the remaining chicken, cheese and tortillas. You will use about 1 1/2 cups of the cheese for the filling and set the remainder aside for topping the enchiladas in the pan. Add the remaining marinade mixture to the enchilada sauce and cream mixture, if desired. Pour this mixture over the top of all the enchiladas. Sprinkle with the remaining cheese.
<br />
<br />Bake the enchiladas for 30 to 35 minutes, until the cheese is melted and bubbly and starting to brown on top. Serve with sour cream, black beans, and rice or a green salad for a great meal.
<br />
<br />Serves 4 to 6Shellyhttp://www.blogger.com/profile/04399951748458645293noreply@blogger.com0tag:blogger.com,1999:blog-67600784125931081.post-46423685626537744412010-05-26T10:04:00.004-06:002010-05-26T16:31:50.682-06:00Cinnamon SunburstDough:<br />1 c. water<br />1 tsp. salt<br />5 tsp. yeast<br />1/3 c. oil<br />3 1/2 c. flour<br />1 egg<br />1/3 c. sugar<br /><br />Mix dough in mixer. Mine always turns out better if I use warm water and let the yeast sit in that for a few minutes (even if it is instant). Let rise for 30 min. Divide the dough in two. Spread one part of dough onto sprayed pizza pan. Spread melted butter on top, then liberally apply brown sugar and cinnamon sugar. You can also add raisins and/or nuts, but of course I don't like to. Roll out the other half of dough and gently place on top, so then you have dough, filling, dough. Use a glass or round cookie cutter to cut a circle in the middle. Use a pizza cutter to section off the remaining dough into 16 pieces. Twist each section 2 or 3 times, and now you have your sun! Let it rise for another 30 minutes. Bake at 350 for 20-25 minutes. Top it off with a powdered sugar glaze (I used orange juice in mine).<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrQjp_rrNw7zn1FIgwKkBLWVPkD4odaE_AUptNuYQqgsVONra43Kg8ZrIsj-3XUEQk9QCw0srylNRy0jWnv7XBOKqOSD3soAej5uNu9RMrgXzlaZ6nA3WQhLNMvaCqwRMa2lDDyhGK5w/s1600/cinnamon+twists.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 130px; height: 86px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrQjp_rrNw7zn1FIgwKkBLWVPkD4odaE_AUptNuYQqgsVONra43Kg8ZrIsj-3XUEQk9QCw0srylNRy0jWnv7XBOKqOSD3soAej5uNu9RMrgXzlaZ6nA3WQhLNMvaCqwRMa2lDDyhGK5w/s400/cinnamon+twists.jpg" alt="" id="BLOGGER_PHOTO_ID_5475611310307846866" border="0" /></a><span style="font-style: italic;">I forgot to take a picture, so this isn't exactly what it will look like.<br />This is what the 16 sections look like, only yours will be in a circle<br />surrounding the middle piece.<br /></span></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRpyXd8u4f-zZI-cpyGPiRmTZEWCv0x9j7_lD0rr2LfwU7zmH0aRPq1mqBDT1yL_R2r5EOyR6mJw3hzU6Sb6kiaUMyQiVeZkGi86NKNu3SY9QKRZKXKZ0TRjgUqfq94miBX7pdA27aJg/s1600/cinnamon+twists.jpg"><br /></a>Hayleyhttp://www.blogger.com/profile/05752993616625290880noreply@blogger.com0tag:blogger.com,1999:blog-67600784125931081.post-36329068873833058512010-05-15T22:54:00.005-06:002010-05-15T23:42:19.158-06:00Lemon Bundt Cake<div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid4rW5UIgRByHiEEpGQTsw5NN2VgXcXIdiB4RL_gDEPnKjoPvAByAwO-JVke0dFtNlIskhleqMg0NLwRlrytXauxRjud9LT_fS7QMVTlaJdPZ6HRC4g8CNutI5n0mF9ux-1DNGp2SqVg/s1600/bundt2.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5471732569967132978" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid4rW5UIgRByHiEEpGQTsw5NN2VgXcXIdiB4RL_gDEPnKjoPvAByAwO-JVke0dFtNlIskhleqMg0NLwRlrytXauxRjud9LT_fS7QMVTlaJdPZ6HRC4g8CNutI5n0mF9ux-1DNGp2SqVg/s400/bundt2.jpg" /></a><span style="font-size:78%;">photo via </span><a href="http://worthhersalt.com/archives/137"><span style="font-size:78%;">worthhersalt</span></a><br /><br /><div align="left">My contribution to our Easter meal with family was dessert and I decided I wanted to do a lemon cake. I searched recipes for a little while because I couldn't decide on a bundt cake with glaze or layer cake with frosting. I combined things I liked from a couple different recipes and while it's not my photo above, that's similar to how the cake turns out. It's so moist and perfect lemon flavoring, but you could change up the flavor of cake mix or pudding if you wanted.</div><div align="left"></div><br /><div align="left"><span style="font-size:130%;">Lemon Bundt Cake</span></div><div align="left"></div><br /><div align="left">1 yellow cake mix</div><div align="left">1 small package lemon instant pudding mix</div><div align="left">4 eggs</div><div align="left">1 c. sour cream</div><div align="left">2 tsp. vanilla</div><div align="left">3/4 c. oil</div><br /><div align="left">Combine all ingredients and mix well. Pour into a greased bundt pan and bake at 325 for 40-45 minutes. Serve topped with lemon icing:</div><div align="left"></div><div align="left">2 c. powdered sugar</div><div align="left">1 Tbsp. lemon juice</div><div align="left">milk</div><div align="left">Combine all ingredients and add milk 1 Tbsp. at a time until thin enough to drizzle over cake.</div></div>Shellyhttp://www.blogger.com/profile/04399951748458645293noreply@blogger.com1tag:blogger.com,1999:blog-67600784125931081.post-23853687758305899532010-04-02T13:19:00.003-06:002010-04-02T13:45:21.287-06:00Old-Fashioned Chicken Noodle Soup<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_ZAtYQkVzCG8/S7ZIpYiQD4I/AAAAAAAAAgk/UHouB0SVbsk/s1600/IMG_3446.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://2.bp.blogspot.com/_ZAtYQkVzCG8/S7ZIpYiQD4I/AAAAAAAAAgk/UHouB0SVbsk/s400/IMG_3446.JPG" alt="" id="BLOGGER_PHOTO_ID_5455627874403880834" border="0" /></a><br />I tried this recipe out of the "Better Homes & Gardens Cookbook." Here is the original recipe:<br /><br />1 4-5lb. stewing chicken, cut up<br />6 cups water<br />1/2 cup chopped onion<br />2 tsp salt<br />1/4 tsp black pepper<br />1 bay leaf<br />1 1/2 cups dried medium noodles<br />1 cup chopped carrots<br />1 cup chopped celery<br />2 TBS snipped fresh parsley<br /><br />The first time I made this I did not have stewing chicken on hand so I just used chicken breasts. It worked and was plenty tasty. The second time I tried this recipe I did use a stewing chicken and yuck! It was messy, I did not like picking off the good meat to eat, so much gross fatty stuff to throw away, and I had to skim the fat off the broth. So much more work and not one bit of difference in taste. Not worth it. Then I got smart and decided I could skip a lot of these steps by just buying chicken broth so this week I tried it and here is the easy-peasy version:<br /><br />4 cups chicken broth<br />2 cups water<br />1/2 cup chopped onion<br />Combine these ingredients in a pot, bring to a boil then reduce and simmer until onions are tender. Add some shredded chicken (I had some leftover from a different meal or you could use a rotisserie chicken cut up). Bring broth to a boil and add noodles, carrots, and celery. Simmer for about 8 minutes or until noodles are tender. De-lish!<br /><br />The best part of this soup is the homemade noodles, which are actually really easy too. I got this recipe from the same cookbook, but cut it in half because it makes plenty of noodles.<br /><br />1 cup all-purpose flour<br />1 tsp basil<br />1/2 tsp salt<br />1 beaten egg<br />1/4 cup water<br />1/2 tsp oil<br /><br />1. In a large bowl combine flour, basil, & salt.<br />2. In a small bowl combine egg, water, and oil.<br />3. Stir to combine. I start by mixing it together with a fork and then use my hands to knead it until the dough is smooth and elastic. Knead it on the table with about 1/3 cup flour sprinkled on the surface.<br />4. Cover and let the dough rest for 10 min.<br />5. Cut the dough in 1/2 and roll it out to desired thickness. Set it on a rack to dry for about 20 minutes. I let it rest for a long time so the noodles aren't sticky.<br />6. After the dough is dry use a pizza cutter to cut out your noodles to your desired size and shape. The recipe says it will only take 1 1/2 - 2 min. to cook, but it usually takes my noodles about 5min. Just cook to taste.<br /><br />It takes a little time, but it's fun and Eddy l-o-v-e-s!! this soup.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-67600784125931081.post-8979217394820405052010-03-20T10:19:00.003-06:002010-03-20T10:48:18.839-06:00Paradise Bakery Fire Roasted Tomato Soup<span style="font-family:verdana;">Girls, you know how much I love that Fire Roasted Tomato Soup from Paradise Bakery and this did not disappoint. It was very easy too. Here is what you need:<br /><br />2 medium onions, diced</span><br /><span style="font-family:verdana;">3 cloves garlic, minced</span><br /><span style="font-family:verdana;">olive oil</span><br /><span style="font-family:verdana;">28 oz can San Marzano whole tomatoes (I couldn't find this brand, but the generic worked fine)</span><br /><span style="font-family:verdana;">14 oz can Muir Glen fire roasted diced tomatoes (I found this at Wal-Mart)</span><br /><span style="font-family:verdana;">8 oz can tomato sauce</span><br /><span style="font-family:verdana;">6 oz can tomato paste</span><br /><span style="font-family:verdana;">4 cups water (chicken stock) (Jen, the woman I stole this from, said she might try chicken stock to make a deeper flavor, I did about 1/2 water 1/2 chicken stock which was great, but I think all water would be just fine too.)</span><br /><span style="font-family:verdana;">2 tsp salt</span><br /><span style="font-family:verdana;">1/2 tsp pepper</span><br /><span style="font-family:verdana;">2 cups milk</span><br /><span style="font-family:verdana;"></span><br /><ol><li><span style="font-family:verdana;">Start by sauteing the onions in olive oil until they are translucent then add in the garlic.</span> </li><li><span style="font-family:verdana;">Stir in the tomatoes and water and bring to a boil. Turn down the heat and simmer for 30 min.</span></li><li><span style="font-family:verdana;">Use an immersion blender, food processor, etc. to puree this mixture. Make it as chunky or smooth as you like.</span></li><li><span style="font-family:verdana;">Put your puree back in the pot and add the milk and seasonings. Um, um good!</span></li></ol><p><span style="font-family:verdana;">Mine did not end up as smooth as Paradise Bakery's, but it was still so delicious. It makes a lot, but we had no problem finishing the whole pot after a few days.</span></p>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-67600784125931081.post-63599731275048113672010-03-12T09:42:00.003-07:002010-03-12T12:26:05.455-07:00Chicken Parmesean Bundles<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLV5wCEnPXCZTj5xDBk98aInZKEb-17UxfoPx81xNFOLwrLWEb-hGpejfvxwVxZvy2lBzaEFF5xc-03fIH13VKCkfeSSOBjmpKsZ_ob9u7E_r1w-DDynF3WMpVJv2iDiHoru95IWABTg/s1600-h/DSC01586.JPG"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLV5wCEnPXCZTj5xDBk98aInZKEb-17UxfoPx81xNFOLwrLWEb-hGpejfvxwVxZvy2lBzaEFF5xc-03fIH13VKCkfeSSOBjmpKsZ_ob9u7E_r1w-DDynF3WMpVJv2iDiHoru95IWABTg/s320/DSC01586.JPG" alt="" id="BLOGGER_PHOTO_ID_5447794174526608338" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />I got this recipe from the Kraft website and it was quite delicious.<br />I promise, it's much better than my crappy pic makes it out to be.<br /><br />What you need:<br /><div id="ingredients"> <div class="table-row-gray"> <div class="column1"> <div class="textarea"> 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened </div> </div> </div> <div class="table-row"> <div class="column1"> <div class="textarea"> 1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained </div> </div> </div> <div class="table-row-gray"> <div class="column1"> <div class="textarea"> 1-1/4 cups KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided </div> </div> </div> <div class="table-row"> <div class="column1"> <div class="textarea"> 6 Tbsp. KRAFT Grated Parmesan Cheese, divided </div> </div> </div> <div class="table-row-gray"> <div class="column1"> <div class="textarea"> 6 small boneless skinless chicken breast halves (1-1/2 lb.), pounded to 1/4-inch thickness </div> </div> </div> <div class="table-row"> <div class="column1"> <div class="textarea"> 1 egg </div> </div> </div> <div class="table-row-gray"> <div class="column1"> <div class="textarea"> 10 RITZ Crackers, crushed (about 1/2 cup) </div> </div> </div> <div class="table-row"> <div class="column1"> <div class="textarea"> 1-1/2 cups spaghetti sauce, heated<br /><br />Directions:<br /><div class="recipeMakeItText"> <div class="stdContBlock"> <div class="textarea"> <p><strong>HEAT </strong>oven to 375ºF.</p> <p> <strong>MIX </strong>cream cheese, spinach, 1 cup mozzarella and 3 Tbsp. Parmesan until well blended; spread onto chicken breasts. Starting at one short end of each breast, roll up chicken tightly. Secure with wooden toothpicks, if desired. </p> <p> <strong>BEAT </strong>egg in shallow dish. Mix remaining Parmesan and cracker crumbs in separate shallow dish. Dip chicken in egg, then roll in crumb mixture. Place, seam-sides down, in 13x9-inch baking dish sprayed with cooking spray. </p> <p> <strong>BAKE </strong>30 min. or until chicken is done (165ºF). Remove and discard toothpicks, if using. Serve topped with spaghetti sauce and remaining mozzarella.<br /></p><p>A few things:</p><p>1. When I first made this recipe I cut it in half because this is supposed to make six. I ended up only using one large chicken breast because it was so huge after pounding it out I was able to make three bundles with it, so you may not need all six chicken breasts like the recipe calls for.</p><p>2. I used frozen spinach, but if you have fresh talk to mom. She used fresh but had to cook it a certain way first.</p><p>3. If you're scared of green things, don't be. You can barely taste the spinach, but if you must it will still be good without it.<br /></p><p>Enjoy!<br /></p> </div> </div> </div>P.S. There is a tutorial video <a href="http://www.kraftrecipes.com/recipes/chicken-parmesan-bundles-107338.aspx">here.</a><br /></div> </div> </div> </div>Hayleyhttp://www.blogger.com/profile/05752993616625290880noreply@blogger.com1tag:blogger.com,1999:blog-67600784125931081.post-33590856191582867422010-03-11T15:17:00.004-07:002010-03-11T15:36:05.622-07:00Sesame Chicken<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRGMXIl4R_LQmvvnmnYL3xBDJ1jQg6jlH_rXKzvC-oCF0AojvLQwf_PnVUEGTNOP6ls27BfvpODg3ckzYrmVyMdveEZ0qR0XXAL_jMpG_VR74OwTTW4Pj2famVx_FioEnJ29AKBwQrRA/s1600-h/asian-sesame-chicken-with-noodles.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 380px; height: 253px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRGMXIl4R_LQmvvnmnYL3xBDJ1jQg6jlH_rXKzvC-oCF0AojvLQwf_PnVUEGTNOP6ls27BfvpODg3ckzYrmVyMdveEZ0qR0XXAL_jMpG_VR74OwTTW4Pj2famVx_FioEnJ29AKBwQrRA/s400/asian-sesame-chicken-with-noodles.jpg" alt="" id="BLOGGER_PHOTO_ID_5447506318325995378" border="0" /></a><br />Emily gave me this recipe and I have it written on a stained piece of paper I have to hunt for every time I want to make it. High time to get it typed up and easy to access since we like this dish every so often. (As you can see, not my photo, but now you get a better idea of the end result).<br /><br /><span style="font-size:130%;">Sesame Chicken</span><br /><br />4 small or 2 large chicken breast<br />1/2 c. cornstarch<br />canola oil<br /><br />Cut chicken in bite size pieces and put in a Ziploc bag with the cornstarch. Toss until well-coated. Add enough oil to the bottom of a skillet and fry chicken to medium brown.<br /><br />Sauce:<br />1 1/3 c. water<br />1/4 c. sugar<br />2 Tbsp. soy sauce<br />2 Tbsp. oyster sauce (I've yet to buy this so it gets left out)<br />1/2 tsp. garlic powder<br />2 Tbsp. cornstarch<br /><br />Prepare sauce by mixing the ingredients above in a saucepan. (You need to babysit this and not multitask like I tend to do). Stir over medium heat until thickened. Pour over chicken and simmer three minutes. Add steamed broccoli and sesame seeds. We like to serve over rice, but noodles would be fine too.Shellyhttp://www.blogger.com/profile/04399951748458645293noreply@blogger.com1tag:blogger.com,1999:blog-67600784125931081.post-8619871445487725482010-03-11T14:09:00.004-07:002010-03-21T22:15:13.478-06:00Breakfast CasseroleI got this recipe from a ward cookbook and thought it was easy and delicious. Sorry, no photo--use your imagination! I don't usually do anything big for breakfast unless it's a holiday or we do breakfast for dinner--either way, I thought it was very good.<br /><br /><span style="font-size:130%;">Breakfast Casserole</span><br /><br />2 lbs. shredded hash browns<br />6 eggs<br />1/2 c. milk<br />1/2 c. hot pepper cheese, grated<br />3 c. cheddar cheese, grated (I didn't use this much and reserved some for near the end of baking time to melt on top)<br />1 1/4 lb. Canadian bacon (you could also use ham--and once again I didn't use quite this much)<br /><br />Beat eggs with milk, add cheese and Canadian bacon and mix. Pour over hash browns and mix. Place in greased 9x13" baking dish and refrigerate overnight. Bake 1 hour at 350. Serve topped with salsa and sour cream if you like.Shellyhttp://www.blogger.com/profile/04399951748458645293noreply@blogger.com0tag:blogger.com,1999:blog-67600784125931081.post-10842383298258777402010-01-07T21:38:00.004-07:002010-01-07T21:53:59.299-07:00Raspberry Pretzel Jello Salad<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjF9hh0x1hLq-sIgRQ4tbPLeVEKgMXXuQji_orR8Z9-tHCJL0VmqDUvvq1swYrPvrYefL2tOe8_9_FIqOoztva50r3Ze22Joz93z3Kc4GVMVinPtDmo666NcvHIxsMV-6GsNqg0cbPXmA/s1600-h/raspberry-pretzel-jello-322x300.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 322px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjF9hh0x1hLq-sIgRQ4tbPLeVEKgMXXuQji_orR8Z9-tHCJL0VmqDUvvq1swYrPvrYefL2tOe8_9_FIqOoztva50r3Ze22Joz93z3Kc4GVMVinPtDmo666NcvHIxsMV-6GsNqg0cbPXmA/s400/raspberry-pretzel-jello-322x300.jpg" alt="" id="BLOGGER_PHOTO_ID_5424226890053522594" border="0" /></a><span style="font-size:78%;">photo from Tasty Kitchen</span><br /></div><br />We had Christmas dinner with my husband's side of the family and my food assignment was Pretzel Jello Salad. I had never heard of it, let alone make it so I looked online and found a good recipe to use. After making this, I think I have had something very similar before but I assumed it was a graham cracker crust instead of pretzels. While this side dish is tasty and not hard to make, give yourself plenty of time to let it set in the refrigerator and allow each layer to cool. I was pushing it by starting five hours before our dinner was planned, but next time I'll have it down (thanks to saving my recipe and notes here--thank you food blog)!<br /><br /><span style="font-size:130%;">Raspberry Pretzel Jello Salad</span> (<a href="http://thepioneerwoman.com/tasty-kitchen/recipes/salads/raspberry-pretzel-jello-salad/">from Tasty Kitchen</a>)<br /><br />1-½ cup crushed pretzels<br />½ cup sugar<br />1 cube butter, melted<br />1 cube Cream Cheese, softened<br />½ cup sugar<br />1 tub Cool Whip (8 oz.)<br />1 large box (6 oz.) Raspberry Jello<br />2 cups boiling water<br />1 bag unsweetened raspberries<br /><br /><p>Pretzel crust:<br />1 1/2 cups crushed pretzels (I used my blender to crush)<br />1/2 cup sugar<br />1 cube (1/2 cup) butter, melted</p> <p>Mix and press into a 9 x 13 pan. Bake at 350 for 8 minutes. Let cool.</p> <p>Cream:<br />8 oz. cream cheese, softened<br />1/2 cup sugar<br />8 oz. Cool Whip</p> <p>Blend together. Spread on top of pretzel crust. Refrigerate until cool.</p> <p>Jello:<br />6 oz. raspberry jello<br />2 cups boiling water<br />1 bag unsweetened raspberries</p> <p>Dissolve jello in water. Add raspberries, stir. Pour over cream mixture. Refrigerate until set.</p>You could also use different Jello flavors or fruit options--I love raspberries though!Shellyhttp://www.blogger.com/profile/04399951748458645293noreply@blogger.com0tag:blogger.com,1999:blog-67600784125931081.post-19139287204296650452009-12-17T17:12:00.003-07:002009-12-17T17:29:28.774-07:00Rib Tips<p align="center"><span style="font-family:verdana;">This is one <span style="font-size:130%;color:#006600;">DE-licious</span> and easy dinner.</span><a href="http://2.bp.blogspot.com/_ZAtYQkVzCG8/SyrJsUDQdtI/AAAAAAAAAaI/2h5M6p0XvBE/s1600-h/IMG_2887.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5416363265000240850" border="0" alt="" src="http://2.bp.blogspot.com/_ZAtYQkVzCG8/SyrJsUDQdtI/AAAAAAAAAaI/2h5M6p0XvBE/s400/IMG_2887.JPG" /></a><span style="font-family:verdana;"></span></p><ol><li><div align="left"><span style="font-family:verdana;">Buy a package of meat at the store. The label will say rib-tips. They're pork.</span><span style="font-family:verdana;font-size:85%;">(sorry if that sounds dumb, but I need dummy directions, esp. when it comes to meat.)</span></div></li><li><div align="left"><span style="font-family:verdana;">Pull our your broiler pan (mine came with the oven)</span></div></li><li><div align="left"><span style="font-family:verdana;">Lay out your meat and season it with salt, pepper, and garlic salt. Season both sides.</span></div></li><li><div align="left"><span style="font-family:verdana;">Pop it in the oven, low broiler setting for about 8-10 min.</span></div></li><li><div align="left"><span style="font-family:verdana;">Turn it over and cook the other side for 8-10 more min.</span><span style="font-family:verdana;">Easy right? <span style="font-size:85%;">(</span></span><span style="font-family:verdana;font-size:85%;">It's done when the meat kind of curls away from the bone.)</span></div></li><li><div align="left"><span style="font-family:verdana;">Now pull out your heavy-duty kitchen shears. This is the fun part. Chop up your little rib strips into bite-size pieces.</span></div></li><li><div align="left"><span style="font-family:verdana;">Throw them in an oven-safe dish and cover them with your favorite BBQ sauce.</span></div></li><li><div align="left"><span style="font-family:verdana;">Cover them up and throw them under the broiler for 20 or so minutes.</span></div></li></ol><p align="center"><span style="font-family:verdana;">Enjoy!</span></p><p align="center"><span style="font-family:verdana;">So easy and so tasty. Shaw boys can't get enough of these puppies.</span><br /></p><p> </p>Unknownnoreply@blogger.com1