Whitefish with Lemon Vinaigrette

Lemon Vinaigrette:

1/2 cup fresh lemon juice

1/4 cup parsley

2 cloves garlic

2 tsp. grated lemon zest

1/2 tsp. salt

1/4 tsp. pepper

1/3 cup olive oil

Blend in a food processor or blender, slowly adding the olive oil at the end.

You will need:

4-6 whitefish fillets

olive oil

salt & pepper

flour

Heat 3 tablespoons olive oil in a large skillet over medium-high. Sprinkle fillets with salt and pepper and dredge in flour. Cook fillets in pan for about 3 minutes per side or until cooked through. Remove from pan and top with lemon vinaigrette. I serve the fish with a green salad also topped in the lemon vinaigrette!

Cornbread

Ingredients:
1 1/2 cups flour
2/3 cup sugar
1/2 cup yellow corn meal
1 Tbsp. baking powder
1/2 tsp. salt
1 1/4 cups milk
2 eggs
1/3 cup vegetable oil
3 Tbsp. butter melted

Combine all dry ingredients in a bowl. In another bowl combine all wet ingredients. Add wet ingredients to dry and stir just until blended. Pour batter into greased 8 X 8 pan and bake at 350 degrees for 35-37 minutes.

Pumpkin Chowder

(It's the season for the great orange squash)
1/2 lb bacon, diced
2 c chopped onion
2 tsp curry powder
2 Tbsp flour
15 oz can pumpkin
2 large potatoes, peeled, diced
4 c chicken stock
1 c half & half (or canned evap milk)
kosher salt & ground pepper to taste
garnish: toasted pumpkin seeds / chopped green onion

Fry bacon in a large soup pot over low heat and cook gently until it releases its fat, about 5 minutes. add the onions and cook, stirring occasionally, for 10 min. Add flour & curry once softened. Add pumpkin, potatoes & stock and heat toe med-low until the potatoes are tender.
(I wash the pumpkin seeds and roast them 45 min - 1 hour @ 300 with sprayed cooking oil and salt)

Roasted Cauliflower

I've roasted lots of different root vegetables, but just recently tried cauliflower. It is so good! The recipe comes from Molly Wizenberg, who has a food blog, orangette.com

1 cauliflower

2-3 tablespoons olive oil

salt to taste

Preheat oven to 450.

Wash and dry the cauliflower well. Put it on a cutting board, stem side down, and slice it vertically, top down, into 1/4-inch slices. You'll only get about 4 intact slices. That's okay. Put the cauliflower into a large bowl and toss with 2 tablespoons olive oil. Hands work best for this. You want each piece of cauliflower to get a thin coat of oil. If necessary, add 1 more tablespoon. Spread the cauliflower in a single layer on a heavy sheet pan, or if the pan seems crowded, use 2 pans. You don't want to pack it too tightly or the cauliflower will steam rather than roast. Salt it lightly.

Bake until the cauliflower is tender, golden and even deeply browned in spots, 20 to 30 minutes, turning once with a spatula. Salt lightly again.

We have a new Sunday snack!

The last few weeks we have made this...

Yummy for my tummy caramel corn!

When I was growing up Fall always meant popcorn balls (yeah!) and those will forming around here shortly, but for now our sweetened corn has come in this form... complete with sticky fingers.

Here is the recipe so you can enjoy it too.

(I modified this recipe from one my mom used to make... in a bag)

Microwave Caramel Corn

• 4 quarts popped popcorn

  1 cup brown sugar

  1/2 cup margarine

  1/4 cup light corn syrup

  1/2 teaspoon salt

  1 teaspoon vanilla extract

  1/2 teaspoon cinnamon

  1/2 teaspoon baking soda

  Place the popped popcorn into a large (really, it should be big) microwave safe bowl. Set aside.

  In a heat-proof (microwave safe) glass dish or bowl, combine the brown sugar, margarine, corn syrup, salt and vanilla and cinnamon. Cook for 3 minutes in the microwave, then take out and stir.

  Return to the microwave, and cook for 1 1/2 minutes remove and stir again adding the baking soda. Mix until it is all incorporated (it will bubble)

  Pour syrup over the popcorn in the large bowl. Stir until the popcorn is covered in the brown goodness. Place the large bowl into the microwave, and cook for 1 minute and 10 seconds. Remove, and stir the caramel all over the popcorn again, and return it to the microwave. Cook for another 1 minute and 10 seconds. Dump the popcorn out onto waxed paper, and let cool until coating is set.

  Store in an airtight container if you or your children don't eat it all in one sitting.

Enjoy!!!

Pesto

Pesto
makes about 4 cups

1/2 cup walnuts
3 Tbs diced garlic
5 cups fresh basil, packed
1 tsp salt
1 tsp black pepper
1 1/4 cup good olive oil
1 cup grated Parmesan cheese

Place the walnuts and garlic in your food processor and process for 30 seconds. Add the basil, salt & pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto in finely pureed. Add the Parmesan and puree for one minute more. Serve, or store (in refrigerator or freezer) in an air tight container with a thin film of olive oil on top. Enjoy!

Oatmeal Carmelitas

I got this recipe from my friend Julie. Caution: these are so yummy you might eat the whole pan yourself!

Ingredients:

1 bag Kraft caramel bits (in the store by the choc. chips)

5 Tbsp. evaporated milk

1 1/2 cups chocolate chips

1 1/4 cups flour

1 1/4 cups oats

1/2 cup pecans, chopped

1/4 tsp. salt

3/4 cup brown sugar

1/2 tsp. soda

3/4 cup melted butter

Directions:

1. Combine dry ingredients, mix with butter. Press 3/4 of the mixture into a 9X13 inch pan. (Save the rest to sprinkle on top.)

2. Bake at 350 for 10 minutes, take out of the oven.

3. Melt caramel and milk together. While hot spread over crust.

4. Sprinkle chocolate chips over caramel and allow to stand for a few minutes. Then spread the chips evenly.

5. Sprinkle with remaining dry mix and bake 10 more minutes.

6. Cool, cut into bars.

Peanut Butter Granola Bars

Combine:

1/2 cup oats

1/2 cup chopped almonds
1/2 cup raisins (I used 1/4 cup sunflowers seeds and 1/4 cup pumpkin seeds instead)

In saucepan whisk:

3 T. oil (I use coconut)

1/2 cup brown sugar

1/2 cup smooth natural peanut butter

1/2 tsp. cinnamon

1/4 tsp. salt

1 T water

Heat over low heat until sugar dissolves. Let cool slightly. Whisk in 1 egg white. Pour over oat mixture and spread in 8" square parchment lined pan. Bake at 300 degrees for about 30 minute or until golden brown on edges. Cool for 10 minutes. Lift out of pan and cut into bars.

Perfect Chocolate Chip Cookies

I got this recipe from Cook's Illustrated.

Avoid using a nonstick skillet to brown the butter; the dark color of the nonstick coating makes it difficult to gauge when the butter is browned. Use fresh, moist brown sugar instead of hardened brown sugar, which will make the cookies dry. This recipe works with light brown sugar, but the cookies will be less full-flavored.

Ingredients:
1 3/4 cups unbleached all-purpose flour

1/2 teaspoon baking soda
14 tablespoons unsalted butter (1 3/4 sticks)
1/2 cup granulated sugar

3/4 cups packed dark brown sugar
1 teaspoon table salt
2 teaspoons vanilla extract
1 large egg
1 large egg yolk
1 1/4 cups chocolate chips
3/4 cup chopped pecan or walnuts, toasted (optional)

Instructions:
1. Adjust oven rack to middle position and heat oven to 375 degrees. Line 2 large (18- by 12-inch) baking sheets with parchment paper. Whisk flour and baking soda together in medium bowl; set aside.
2. Heat 10 tablespoons butter in 10-inch skillet over medium-high heat until melted, about 2 minutes. Continue cooking, swirling pan constantly until butter is dark golden brown and has nutty aroma, 1 to 3 minutes. Remove skillet from heat and, using heatproof spatula, transfer browned butter to large heatproof bowl. Stir remaining 4 tablespoons butter into hot butter until completely melted.
3. Add both sugars, salt, and vanilla to bowl with butter and whisk until fully incorporated. Add egg and yolk and whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds. Let mixture stand 3 minutes, then whisk for 30 seconds. Repeat process of resting and whisking 2 more times until mixture is thick, smooth, and shiny. Using rubber spatula or wooden spoon, stir in flour mixture until just combined, about 1 minute. Stir in chocolate chips and nuts (if using), giving dough final stir to ensure no flour pockets remain.
4. Divide dough into 16 portions, each about 3 tablespoons. Arrange 2 inches apart on prepared baking sheets.
5. Bake cookies 1 tray at a time until cookies are golden brown and still puffy, and edges have begun to set but centers are still soft, 10 to 14 minutes, rotating baking sheet halfway through baking. Transfer baking sheet to wire rack; cool cookies completely before serving.

Taco Soup

Ingredients:

1 can kidney beans

1 can black beans

1 can pinto beans

2 cans corn/or use frozen

2 cans diced tomatoes

2 cans chicken breast

1 taco seasoning packet/or 1 Tbsp. taco seasoning

1/2 tsp. cumin

1/2 tsp. chili powder

1/4 tsp. garlic salt

1 Tbsp. dried onions

1/2 cup squash puree-4 cubes (optional)

salt and pepper

Toppings:

sour cream

tortilla chips

cheddar cheese

fresh cilantro, chopped

avocados, diced

limes, cut in wedges

Directions:

Drain all three cans of beans and rinse. Dump all ingredients into a pot and add 2 cans of water. Bring to a simmer over medium high. To serve, put in bowls and add the toppings of your choice.

Yummy Breakfast Burritos

1 lb. hamburger
Onion (red, or your choice, or leave it out if you want)
1 lb. sausage (try spicy for a kick)
6 to 8 scrambled eggs
1 small container of cottage cheese
1 16 oz. bag (3 cup size) of fiesta shredded cheese (the kind that has several mixed together, or try the mexican cheese for more spice)
1 12 oz. jar of salsa (or use a can of Ro-tel, add a small can of green chilies if you like)
Flour Tortillas

Brown the hamburger and sausage and onion together. Cook your eggs, and then mix with the meat/onion mixture. Add the rest of the ingredients to this mixture and combine. Make sure you have a big bowl, it makes a ton!!

Depending on how full you want your burritos is how many tortillas you should use. I used about 20, I think. Warm your tortillas up a bit before filling, it will make rolling them up easier (you can warm them in the microwave, wrap them in a slightly damp paper towel).
If you freeze them, wrap each individually in wax paper, as they will be easy to take straight from the freezer to the microwave.

I love to make these and mix things up. I usually use another sausage instead of the beef. I often use more eggs as well. It makes for great mornings when you don't know what to have.

Favorite Chicken Pasta Salad

3/4 lb. uncooked (medium) ‘shell’ pasta
4 chicken breasts (skinless/boneless – cooked & cubed)
2 cans (16 oz) chunk pineapple – drained
2 cups red grapes (seedless)
2 cups diced red delicious apples (don’t peel off skin)
2 cups diced celery
1 ½ cups cashews


Dressing: 2-3 cups Best Foods Mayo
2 T. mustard
3 pkg Equal / Splenda or (2 T. sugar)
1/3 t. curry powder
¼ c. grated onion (dehydrated bits work great)

1. Cook pasta ‘al dente’, drain well & cool (about 8 minutes)
2. Combine remaining ingredients and add to cooled pasta
3. Refrigerate for a few hours & serve w/ hearty bread or rolls.

Serves 15

Bread in a Bag

This is my mom's recipe. I have made it with her for her science club. It works well. It doesn't take much time and still tastes yummy for anyone wanting to make homeade bread... Great idea for Young Women's activity.

2 cups all purpose flour
1 pkg. Rapid rise yeast
3 tbsp. sugar
3 tbsp. Non-fat dry milk powder
1 tsp. sal t
1 cup hot water (125-130 degrees)
3 tbsp. vegitable oil
1 cup whole wheat flour
1.) Combine 1 cup of the all purpose flour, undissolved yeast, sugar, dry milk, and salt in a 1 gallon heavy-duty freexer bag with zipper lock. Squeeze upper part of the bag to force out air. Shake and work bag with fingers to blend ingredients.
2.) Add hot water and oil to dry ingredients. Reseal bag. Mix by working with fingers. Add whole wheat flour, reseal bag and mix thoroughly. Gradually add enough remaining all purpose flour to make a stiff dough that pulls away from the bag.
3.) On a floured surface, knead dough 2-4 minutes or until smooth and elastic. Cover dough and let rest for 10 minutes. Roll dough to a 12X7 inch rectangle. Roll up from narrow end. Pinch to seal. Place in a greased loaf pan and let rise for 20 minutes or until double in size. Bake at 375 degrees for 30-35 minutes or until brown. After cooking brush with a light coat of butter if desired.
Variation:
*Make into small crousant rolls, dinner rolls, etc. ( No need to change recipe)
* Breadsticks - make recipe for Bread in a Bag. Add 1/2 cup rolled wheat or other rolled grain to bag after mixing in wheat flour. Then gradually add enough all purpose flour to make a stiff dough. Roll out dough in rectangles 1/2 inch thinck. Cut dough into strips. Twist strps while placing on baking sheet.

Pizza in a Pot

1 lb sausage
1 tsp oregano
1/2 tsp garlic salt
1 onion chopped
1 green pepper chopped
16 oz rigatoni cooked
small can mushr**ms drained
3 oz pepperoni chopped
1-2 jars spaghetti sauce (or pizza if you prefer)
16 oz grated mozzarella cheese
16 oz grated cheddar cheese

Brown sausage with onion, garlic salt and oregano. In a crock pot layer ingredients (use 1/2) - sausage mixture, green peppers, rigatoni, mushr**ms, pepperoni, spaghetti sauce, cheese. Repeat layers. Cook on low 3-4 hours.

We had this at the ward "Break the Fast" potluck and fell in love with it. It's EASY and who doesn't love walking in the house to the aromas of italian food!

Ravioli with Spinach and Bacon

This recipe (and photo) are from Real Simple. It's one of their "20-minute meals"--simple and oh so good.  

1 pound ravioli (fresh or frozen)

         6 slices bacon

         2 tablespoons olive oil

         2 cloves garlic, sliced

         2 bunches fresh spinach, thick stems removed (about 8 cups)

         kosher salt and black pepper

         1 tablespoon fresh lemon juice

Directions

         1.
Cook the ravioli according to the package directions. Drain and divide among bowls.

         2.
Meanwhile, cook the bacon in a skillet over medium-high heat until crisp, 6 to 8 minutes; transfer to a paper towel–lined plate. Crumble.

         3.
Wipe out the skillet and heat the oil over medium heat. Add the garlic and cook, stirring occasionally, until golden, 1 to 2 minutes. Add the spinach, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook, tossing, until just wilted, 1 to 2 minutes.

         4.
Stir the bacon and lemon juice into the spinach.                  Spoon the mixture over the ravioli.

Coconut Lime Curry

I got this recipe (and photo) from Cookie magazine. I went to an Asian market in Salt Lake and they had everything I needed. Snow peas and red bell pepper make tasty additions. Even the kids gobbled this up!

1 small yellow onion 2 lemongrass stalks 2 tablespoons canola oil 1 heaping tablespoon grated fresh ginger 2 cloves garlic, pressed 1/4 teaspoon ground cumin 1 tablespoon firmly packed light brown sugar 1 14.5-ounce can coconut milk 1/2 cup chicken broth 2 to 3 tablespoons fish sauce 2 Kaffir lime leaves (optional) 1 pound boneless, skinless chicken breasts or thighs, thinly sliced 1/2 cup firmly packed fresh basil leaves 1 cup thinly sliced white mushrooms 2 tablespoons lime juice

Peel and thinly slice the onion. Trim the lemongrass to the white bulb only, then cut each bulb in half lengthwise and crush the pieces with the side of your knife. Heat the oil in a saucepan over medium-high heat. When the oil is hot, add the onion, lemongrass, ginger, and garlic, and sauté until the garlic is golden, 1 to 2 minutes. Add the cumin and brown sugar (and, if you want spicy curry, add chiles to taste), and let everything cook until the sugar bubbles, about 30 seconds. Add the coconut milk, broth, fish sauce, and lime leaves (if using), and bring the liquid to a boil. Reduce the heat to low, and let the mixture simmer for 15 minutes to blend the flavors. Add the chicken, basil, mushrooms, and lime juice, and let everything simmer until the chicken is opaque, about 10 minutes longer. Remove and discard the lemongrass stalks and lime leaves. Serve right away.

Asparagus

Wash, cut off ends, place on foil on a cookie sheet. Drizzle with olive oil and sprinkle with salt, pepper and rosemary. Bake at 400 for 10-15 minutes. So good!

Quick Chicken & Vegetable Soup

INGREDIENTS:

2 Tbsp. olive oil

1/2 onion, chopped

4 carrots, diced

2 cups thinly cliced baby spinach

3 cloves garlic, minced

6 cups chicken broth

1 can chicken

2 cups cooked brown rice

2 zuchinni, chopped small cubes

1/4 tsp garlic salt

1/4 tsp Cajun seasoning

salt and pepper

PROCEDURE:

Heat olive oil in large pot over medium. Saute the onion, carrots and spinach for about 8-10 minutes, stirring frequently. Add the zuchinni and garlic; stir 1 minute. Stir in chicken broth, chicken, rice, garlic salt, Cajun seasoning. Reduce heat and simmer for 15-30 minutes. Taste and season with salt and pepper.

Chicken & Spinach Enchiladas

INGREDIENTS:

2 Tbsp. olive oil

1 onion, diced

3 cloves garlic, minced

10 oz. bag baby spinach, chopped

4 boneless skinless chicken breast, cooked and shredded

1 tsp salt

1/2 tsp pepper

1/4 tsp garlic salt

1/2 tsp ground cumin

1 10oz can Mild Rotel tomatoes

2 cans cream of chicken

1 cup green enchilada sauce

1 cup sour cream

1/2 cup milk

1/2 cup pureed yellow squash-4 cubes (optional)

2 dozen corn tortillas

2-4 cups shredded cheddar cheese

PROCEDURE:

1. Place oil in a large skillet over medium high. Saute onion, about 5 minutes, then add garlic, about 1 minute. Add chopped spinach and cook until wilted down. Stir in chicken, salt, pepper, garlic salt, cumin, and Rotel tomatoes. Reduce heat to low and simmer.

2. In a bowl, mix soup, enchilada sauce, sour cream, squash, and milk.

3. Warm tortillas on a flat pan for easy rolling.

4. Ladle a small amount of soup into the bottom of a 13 X 9 pan (you will need two of these pans, or you can stack them all in one pan). Place a spoonful of chicken mixture into tortilla and a little cheese, roll and place seam side down in pan. Fill all tortillas until you use up all the chicken. Top evenly with sauce and cheese. Bake at 350 for 25-30 minutes or until hot and bubbly.

Juanita's chicken soup via Shauna

The first time I had this was at book club. My friend Shauna made it and I loved it. Tonight I made this for dinner and the kids inhaled it!

1 lb. of chicken breast or thighs (cut into 1" pieces)
2 large white onions (finely chopped)
4 (or more) garlic cloves (minced)
2 T. butter
1 T. Cinnamon
1/2 Cayenne pepper or to taste (if you aren't a super spicy person I would be careful with this ingredient, I uded 1 tsp of chili powder which is milder)
2 t. Cumin

Saute all of the above until onions are translucent (add garlic at the end) then add the following to the pan

4 C. chicken broth (you may need more)
juice from half a lime
1 t. salt or to taste (check chicken broth for sodium content)
1/2 t. black pepper
2 cans of garbonzo beans drained

I like to garnish it with different things such as ripe avacados, extra wedges of lime, chopped cilantro, julienne some radishes and/or carrots, finely chopped red onions, scallions, tortilla chips and maybe some queso fresca.

Another yummy pasta!

Creamy Chicken Fettuccine

INGREDIENTS:
3 boneless, skinless chicken breast, cut into 1/4 inch strips
salt and pepper
2 Tbsp. butter
2 garlic cloves, minced
1 cup heavy cream
1 tsp. grated lemon zest
2 Tbsp. lemon juice (1 lemon)
1 pound fettucine (fresh or dried, I use my homemade pasta)
2 cups frozen peas
1 cup grated Parmesan cheese
1 cup chopped fresh basil
1/2 cup yellow squash puree (you can leave this out)

PROCEDURE:

1. Pat chicken dry, season with salt and pepper. Melt butter in large skillet over medium high. Cook chicken, about 3 minutes. Transfer to plate.

2. Add garlic to skillet and cook until fragrant, about 30 seconds. Add cream, lemon zest, and lemon juice and simmer until sauce is slightly thickened (3-5 min), then add squash puree. Remove from heat, cover and keep warm.

3. Boil water in large pot and cook pasta. Add peas to pot and cook for 1 minute (the last minute the pasta has to cook). Drain pasta and peas and return to pot. Toss with sauce, cheese, and basil. Season with salt and pepper.

Here are a few side dishes!

Brown Rice with peppers

INGREDIENTS:

1 1/2 cups brown rice

3 cups water
2 Tbsp. butter

3 garlic cloves, minced

1 red (or green) pepper, sliced

3 scallions, thinly sliced

2 tsp. chicken bullion

1/2 tsp. oregano

PROCEDURE:

1. Heat the butter in a skillet (one with a lid). Add bell peppers and scallions until soft, then add garlic.

2. Add rice, water, chicken bullion, and oregano. Bring to a boil. Cover and cook on medium low for 30 minutes, then low for 30 more minutes. Check rice, sometimes it gets done sooner.

Coconut Sweet Potatoes

INGREDIENTS:

4 sweet potatoes

1 can coconut milk

cinnamon

100% pure maple syrup

PROCEDURE:

1. Peel and slice sweet potatoes.

2. Place one layer of them in 9 X 9 baking dish.

3. Sprinkle with cinnamon and drizzle with maple syrup.

4. Repeat with remaining potaoes.

5. Pour coconut milk over sweet potatoes. Sprinkle with more cinnamon and maple syrup.

6. Bake at 350 degrees uncovered for 45 minutes or until done. Let stand 10 minutes before serving.

Brussels Sprouts

INGREDIENTS:

1 1/2 pounds Brussels sprouts

olive oil

salt & pepper

PROCEDURE:

1. Heat oven to 400 degrees. Line a baking pan with foil.

2. Cut stems off brussels sprouts and cut in half lengthwise.

3. Put on pan and drizzle with olive oil, salt and pepper.

4. Arrange in an even layer, cut side down.

5. Bake 25-35 minutes until the sprouts are deep brown.

Tuscan Garlic Chicken Pasta

Ingredients:

6 garlic cloves, minced

1/4 tsp. red pepper flakes

6 Tbsp. olive oil

4 boneless skinless chicken breast

salt & pepper

1 pound pasta (I use homemade pasta)

1 bag baby spinach (or arugula)

1/2 cup chopped fresh basil

6 Tbsp. lemon juice (from 2 lemons)

1 cup grated Parmesan cheese

Procedure:

1. Combine garlic, red pepper flakes, and oil in glass bowl and microwave until garlic is golden and fragrant, about 1 minute.

2. Pat chicken dry and season with salt and pepper. Transfer 1 tablespoon of oil (from step 1) to large skillet and heat to medium-high. Add chicken and cook until well browned and cooked through, about 5 minutes per side. Transfer to cutting board and tent with foil. Let rest 5 minutes, then slice thin and set aside.

3. Add 1 tablespoon salt to a pot of boiling water and cook pasta. Drain pasta and return to pot. Stir in sliced chicken, spinach, basil, lemon juice, Parmesan, and remaining garlic/oil mixture. Season with salt and pepper.

I got this recipe from Cook's Country magazine. This is the best pasta I have ever made!

Homemade Pasta

INGREDIENTS:

2 cups wheat flour

1 cup all purpose flour

1/2 tsp. salt

1 egg, 4 egg yolks

1/2 cup pureed vegetables (4 food cubes)

*You can add another whole egg if you do not want to use pureed vegetables.

PROCEDURE:

1. In a large bowl mix all ingredients together (use your hands until it forms a ball).

2. Wrap in plastic wrap and let sit an hour (or refrigerate up to a day).

3. Roll out the dough on a flour dusted counter until paper-thin.

4. Cut with a knife into strips any width you like.

5. Cook the noodles in boiling water for about 7-10 minutes.

Honey Lime Enchiladas

A co-worker of Cords told him about this recipe. Which I thought was pretty funny. Men talking food/dinner at work? So I found the recipe and he was right -- it was really good! The recipe came from here a great food blog.

• 1/3 cup honey
• 1/4 cup lime juice (about 2 large limes)
• 2 teaspoons to 1 Tablespoon chili powder
• 2 large cloves of garlic, finely minced or 1/2 teaspoon garlic powder
• 1 lb boneless skinless chicken breasts (about 2 large breasts), cooked and shredded
• 12 corn tortillas
• 2 cups of Mexican cheese blend, shredded (1 small bag usually is 2 cups)
• 1 14-oz can of green enchilada sauce (mild or medium, to your taste)
• 1/2 to 3/4 cup of heavy cream
• nonstick cooking spray
• 1 Tablespoon of chopped cilantro, to garnish

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.

Heat a large griddle till a drop of water skitters across (about 350 degrees F). Spray the surface with non-stick cooking spray or a 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.

Spray the sides and bottom of a 9x13-inch baking dish lightly with cooking spray.
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.
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.

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.

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.

Strawberry Cake

I have had a few requests for this recipe -- So I thought I'd share it with one and all. This is a favorite at my house the kids devour it and well lets say that Cord has a few small pieces too.

Base layer
1 white cake mix
Prepare according to package directions. Bake in a jelly roll pan for 15 minutes or until done.

Middle layer
1 package (8oz) cream cheese softened
1/2 cup sugar
1 small tub Cool Whip

With your mixer beat the cream cheese and the sugar together until smooth. Add the cool whip and gently combine . Spread this layer on top of the cooled cake.

Top layer
3-4 pints of strawberries sliced
2 packages of strawberry Junket or other purchased strawberry pie glaze --(feel free to make your own as well)

Prepare the Junket and when cooled stir in the sliced strawberries. Spread this strawberry mixture of top of the cream cheese mixture and chill about 1 hour.

Enjoy!!

Hors d'oeuvres

Here are a few hors d'oeuvres I served at my neighborhood book club.
They are always a hit! 

Hot Artichoke & Chili Dip
2 (8 ounce) packages cream cheese, softened
1/2 cup mayonnaise
1 (4.5 ounce) can chopped green chilies
1 cup freshly grated Parmesan cheese
1/2 cup grated mozzarella cheese
1 (12 ounce) jar marinated artichoke hearts, drained and chopped
1 (10 ounce) box frozen chopped spinach, thawed and drained

1. Preheat oven to 350
2. Mix together the cream cheese and mayonnaise in a bowl until
smooth (I used my mixer).
3. Stir in the green chilies, cheese, artichokes and spinach.
4. Spoon the mixture into a baking dish.  (I topped w/more cheese)
3. Bake in preheated oven until slightly browned, about 30 min.


Britney's Bacon Tortilla Spins
1 pkg. 10-12 flour tortillas (not the huge wrap ones, but med. ones)
1 8 oz. pkg. cream cheese
1 pkg. bacon cooked crispy and crumbled or chopped small
3-4 small/medium roma tomatoes, diced small
2-3 stalks of green onion, chopped small

1. Let the tortillas and cream cheese sit to room temperature.
It makes the cream cheeseeasier to spread and the tortillas easier
to fold and wrap.
2. Mix bacon, tomatoes and green onion together in a small bowl.
3. Spread entire tortilla with a layer of cream cheese. Sprinkle
1-2 Tbs. of bacon mixture in a line down tortilla -- Do it off
center about 1/3 of the way into the circle)
4 Roll up and cut into bite size sections.

I wish I had pictures of these good treats but I forgot to take
some -- I guess you'll just have to trust me & try them!

Fudgy Peanut Butter Mousse Cups

This recipe won a holiday cookie contest in the Cook's Country magazine. They take some time to make but definitely worth it!

INGREDIENTS

1 (17.5 oz) package sugar cookie mix

1 cup pecans, toasted and chopped fine

2 Tbsp. flour

1 stick unsalted butter, melted

1 1/4 cups heavy cream

1 cup peanut butter

1 (8 oz) package cream cheese, softened

1 cup powdered sugar

1 tsp vanilla

1 cup milk chocolate chips

PREPARATION

1. Toast pecans on a cookie sheet (I did 350 for about 5-8 minutes). Chop.

2. Grease 12 cup mini muffin tin. Combine cookie mix, pecans, and flour in a bowl. Slowly stir in butter until mixture resembles wet sand. Press 1 Tbsp. cookie mixture into bottom and sides of each muffin cup. Bake until golden, about 10 minutes. Cool 20 minutes in tin, then turn out cookies. Repeat with remaing dough.

3. With electric mixer on medium high speed, beat 1 cup cream to stiff peaks, about 2 minutes. In another bowl, beat peanut butter, cream cheese, powdered sugar, and vanilla on medium speed until smooth, about 1 minute. Fold in whipped cream.

4. Microwave chocolate and remaining cream in small bowl, stirring occasionally, until smooth, about 1 minute. Pour 1/2 tsp chocolate mixture into each cookie cup, then fill the cups with 1 Tbsp peanut butter mixture. Drizzle remaining chocolate evenly over cookies and refrigerate until firm, about 1 hour. (I put the chocolate mixture into a small ziploc bag and cut off a little on one of the bottom corners to make it easy for filling the cookie cups and drizzling on top.)

Oatmeal Cookies

INGREDIENTS
1 cup butter
1 cup sugar
1 cup brown sugar
2 eggs
1 tsp. vanilla
1 1/2 cups flour
1 tsp. salt
1 tsp. soda
3 cups oats

PREPARATION
Mix and bake at 350 for 8-10 minutes. I like to add chocolate chips or dried cranberries (so yummy!).

Chicken Cajun Pasta

This is one of my favorite pastas, it has great flavor!

INGREDIENTS
3-4 boneless skinless chicken breast, cut into bite size pieces
1 Tbsp. Cajun seasoning
1 Tbsp. olive oil
1 red pepper, cut into thin strips
1 1/2 cups sliced mushrooms
3/4 cup chopped onion
3/4 cup diced yellow squash
2 Tbsp. flour
3 cloves garlic finely minced
1/8 tsp. pepper
1 (12 oz) can evaporated skim milk
15 fresh basil leaves, finely minced
8 ounces penne or bow tie pasta, cooked, drained
1/2 cup grated Parmesan cheese
2 Tbsp. chopped flat leaf parsley

PROCEDURE
1. Toss chicken in 2 tsp. Cajun seasoning. Heat oil in large skillet over medium high heat. Add chicken and cook until nearly done, about 5 minutes. Add pepper, mushroom, onion and squash; cover and cook 5 minutes more.
2. In a bowl, whisk flour with remaining 1 tsp. Cajun seasoning, garlic, pepper and milk. Add flour mixture to chicken. Add basil. Bring to a boil and reduce to a simmer, and cook 4 minutes or until sauce thickens, stirring occasionally. (If sauce is too thick, thin with hot water.)
3. Toss pasta and cheese with sauce. Garnish with parsley. Serves 6.

Edamame with Pork and Tomatoes

Matt got this recipe from the "Dining In" section of the New York Times. It's so simple, but really good. We get the frozen edamame at Costco. I've seen it at Wal-Mart too.

2 Tbsp olive oil

1 small onion or 3 scallions, chopped

1 Tbsp minced garlic

1 lb. pork shoulder, cut into 1/2-inch chunks

2 teaspoons chopped fresh rosemary, oregano or marjoram or 1 teaspoon thyme leaves

1 1/2 cups chopped ripe tomatoes (canned are fine, drained or not)

2 cups edamame, fresh or frozen and thawed

salt and freshly ground black pepper

1/3 to 1/2 cup chopped parsley

1. Put oil in a skillet over medium-high heat. When hot, add onion and garlic and cook, stirring occasionally, until onion is soft, about 3 minutes. Add pork chunks. Cook, stirring, until crisp, 5 to 10 minutes. Halfway through, add herb and continue to cook.

2. Add tomato and cook at a gentle bubble until tomatoes begin to break apart, about 10 minutes. Stir in edamame and sprinkle with salt and pepper. Cook until edamame are tender, 7 to 10 minutes. Taste and adjust seasoning, stir in parsley, and serve.

Texas Sheet Cake

My friend Shauna requested this recipe so I thought I'd post it here. This is the cake we make for Cord's birthday every year -- it is so easy and so, so good! (the picture is from Stormy's blog)


Bring to boil:
1 cup butter
1 cup water
4 Tbs coco powder

In a large mixing bowl combine:
2 cups flour
2 cups sugar

Pour the chocolate mixture over the flour & sugar and mix.

Add:
2 eggs
1 tsp. soda dissolved in 1/2 cup milk
1 tsp vanilla

When the batter is smooth pour into a greased jelly roll pan and bake for 25-30 minutes @ 350 degrees.

Icing
1/2 cup butter
6 Tbs milk
4 Tbs coco powder
3 1/2 cups powdered sugar

In a sauce pan melt the butter with the milk and simmer. Add the coco powder & powdered sugar. Mix until smooth. Cool slightly and pour on the cake. When the frosting has set the cake is ready to enjoy!

m&m Popcorn balls

Lily made these for her class today. Here is the recipe in case you would like to make these tasty treats:

2 quarts popped popcorn
10 pkg large marshmallows
1/4 cup brown sugar
1/4 cup butter
1 cup m&m's

1. Put the popcorn in a large bowl and set aside.
2. In a medium sauce pan melt the marshmallows with the butter & brown sugar.
3. Pour the melted mixture on top of the popcorn and stir.
4. Add the m&m's
5. Butter your hands and for the popcorn into balls
6. Share with your friends!

Ina's Lemon Cake

I love this lemon cake. The lemon syrup makes it so moist and gives it extra zing. This cake is divine when served with fresh raspberries! This recipe make 2 8-inch loaves.

Ingredients:
1/2 pound butter @ room temp.
1 1/2 cups sugar
4 large eggs @ room temp.
1/3 cup grated lemon zest
3 cups flour
1/2 tsp. baking powder
1/2 tsp baking soda
1 tsp salt
3/4 cup fresh lemon juice
3/4 cup buttermilk @ room temp.
1 tsp vanilla

Directions:
Preheat oven to 350. Grease & flour two loaf pans (or use cooking spray).

Cream butter & 2 cups of the sugar for about 5 minutes. Add the eggs, one at a time, and the lemon zest.

Sift together the dry ingredients in a medium bowl and set aside. In another bowl combine 1/4 cup of the lemon juice, the buttermilk and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour.

Divide the batter evenly between the pans, smooth the tops and bake for 45 minutes to 1 hour, until a toothpick comes out clean.

Combine the remaining 1/2 cup sugar with the remaining 1/2 cup lemon juice in a small saucepan and cook over low heat until the sugar dissolves.

When the cakes are done, let them cool for 10 minutes, then invert them onto a rack set over a cookie sheet, and spoon the lemon syrup over the cakes. Allow to cool completely.

Glaze
2 cups powdered sugar
3/ 1/2 Tbs lemon juice

Combine sugar & lemon juice and mix with a whisk until smooth. Pour over tops of cakes and let drizzle down the sides

Suprise Cake

I know that the "Udall" girls already have this recipe but this is for any of you who don't. Symonie introduced me to this cake -- I guess you could say that Matt actually was the one. It is super easy and I have to say that I love, love, love the topping. My kids request this cake all the time & my book club LOVED it.

1 chocolate cake mix, prepared as box directs
1 pkg cream cheese (8 oz)
1/2 cup sugar
1 egg
1 cup chocolate chips
dash of salt

Prepare the cake mix and pour the batter in a greased & floured 9x13 pan.

Cream together the cream cheese, sugar, egg & salt. Add the chocolate chips.

Drop the cream cheese mixture by spoonfuls onto the cake mix. Bake at 350 for 35 minutes or until toothpick comes out clean.

Topping
1 small box vanilla pudding
1 1/2 cups milk
1 container Cool Whip ( 8 0z)

Mix the pudding and milk together then fold in Cool Whip. Spread on cake only when the cake is cool.