Cook and Tell

Blueberry Upside Down Cake

2011-08-23T05:32:00.000-06:00

This recipe is just delicious! We ate it both as a dessert and for breakfast, and it was great both ways.

I used frozen blueberries and it came out perfectly.

Since it is a recipe that I found online, credit goes where credit is due.

Thibeault's Table - Blueberry Upside Down Cake Recipe

Gramma Peterson's Banana Bread

2011-03-26T11:12:00.004-06:00

Dry Ingredients:
1 1/2 cups sugar
1 3/4 cup flour
pinch of salt
1 tsp. baking soda
3/4 cup nuts

Wet Ingredients:
4 black bananas
1/2 cup shortening
2 eggs
1 tsp. vanilla

Combine all dry ingredients. In another bowl, beat wet ingredients. Gradually add dry to wet. Pour into greased and floured bread pans. You may also coat pans and top of batter with cinnamon/sugar mixture. Fill 2/3 full. Bake at 375 for 45 minutes.

Slow Cooker Pork Chops and Rice

2011-03-22T10:15:00.005-06:00

Pork chops get a bad rap as being dry, tough, and bland. I think the quality of meat and method of preparation are key. I love this recipe because they are made in the slow cooker and come out tender and full of flavor. I also love that this recipe is on the lighter side. Many others use cream soups, sour cream, gravies and other fatty ingredients, again I think this is to help the dry, bland pork. My adjustments from the original are in italics.

Ingredients:

4 boneless, center cut pork chops
1 cup uncooked rice - white, brown, wild, blend
1/2 cup chopped onion
3-4 carrots, diced
2 cloves minced garlic
2 Tbsp. butter
1 (5 ounce) can sliced water chestnuts, drained
4 ounces fresh mushrooms, sliced
1/2 cup water
10 ounces beef broth
1 tablespoon Worcestershire sauce
1 (1 ounce) envelope dry onion soup mix
1/2 teaspoon pepper
8 ounces green peas

Directions
1. In a large skillet over medium heat, brown pork chops on both sides. I did not do this just because of time but I'm sure it would make them more flavorful. I just sprinkled both sides of chops with some of the soup mix.
2. Lightly spray the slow cooker with cooking spray. Then place the rice, onion, carrots, butter, water chestnuts, and mushrooms in the slow cooker. Pour in water, broth, and Worcestershire sauce. Stir in onion soup mix, season with pepper, and top with pork chops.
3. Cover, and cook on Low setting for 7 to 9 hours, or on High setting for 4 to 5 hours. Stir in peas before serving just long enough to heat through. I did 4 hours on high. Some of the other reviews complained of mushy rice when cooked longer on low. I used a wild rice blend and it was great.

Carrabba's Spicy Sausage Lentil Soup

2011-02-23T07:51:00.004-07:00

This recipe cam in an email I receive with restaurant recipes. It is so good! It's also simple to make. You could even make it easier by putting everything in the slow cooker. If your family doesn't like spicy, you can easily use regular Italian sausage and omit the red pepper. I'm not a measurer when it comes to recipes like this. The only changes I made were - I used 1 whole onion, 4-5 carrots, 3 cloves garlic, and about 2 tsp each of dried basil and parsley. I added a little extra bullion at the end to enhance flavor.

Carrabba's Spicy Sausage Lentil Soup

INGREDIENTS
2 tablespoons olive oil
1 cup minced onion
3/4 cup grated and minced carrot
1 tablespoon minced garlic
1 pound uncooked hot Italian sausage
2 ounces diced ham (about 1/2 cup, cut from a ham steak)
7 cups water
5 cups chicken broth
1 pound dry lentils
1 medium tomato, diced
2 tablespoons vinegar
1 tablespoon minced fresh basil
1 tablespoon minced fresh parsley
2 bay leaves
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon dried red pepper flakes

DIRECTIONS
1. Heat up olive oil in a Dutch oven or large sauce pot over medium heat. Add onion, carrot, and garlic. Remove sausage from casing, and add it to the pan. Saute for 8 minutes, stirring often. Break up the sausage into bite-size bits as it cooks. Add ham, and cook for an additional minute.

2. Add the remaining ingredients to the pot, bring to a boil, then reduce heat and simmer for 1 hour.

3. Serve 1 cup for a "cup" portion, or serve 2 cups for a "bowl"serving.

Makes 12 to 13 cups.

Zesty Salad Dressing

2011-02-17T21:34:00.003-07:00

Some have been asking me for this salad recipe. Sorry it has taken so long to post but it's really nothing special. Just stuff I've thrown together in the right ratios I suppose. But I guess the thing that people seem to like the most is the dressing. This recipe is good for a huge salad and maybe even some to save for later depending on how much you use. I like to throw it over some fresh greens, tons of sprouts, a little tomato, avocado and some cooked or sprouted quinoa (since it is a complete protein.) Use whatever veggies you have lying around or whatever is in season. I wasn't much of a salad eater until I found a dairy-free dressing that tasted good. I guess it's a slight variation off of my friend Kira's dressing that she posted on our vegan blog a while back with a little extra zing. But that recipe was a great place for me to start. Feel free to vary it up and try a little more or less of certain ingredients.

1 Cup Olive Oil

1/2 Flaxseed Oil (for a good dose of omegas)

10 cloves Raw Garlic (or more if you like it spicier)

3 TBSP Apple Cider Vinegar

1/4 C Braggs Amino Acids

1 1/2 TBSP of your favorite Mustard (I like spicy brown)

1/4 of a small Sweet Onion

1/2 inch Ginger Root

1/4 Cup Kosher Soy Bacon Bits (for their smoky flavor, I find these at Good Earth in the bulk aisle)

Throw all ingredients into a vitamix or other good blender and blend till creamy. Toss into your salad or over some rice or anything. This dressing keeps well too, so double the recipe and store some for the next day. Enjoy!

Peppermint Patties

2010-12-17T19:16:00.006-07:00

I found this recipe in my Family Fun magazine and decided to make them this Christmas season. They are the addictive classics, with a snappy, minty middle and a luscious chocolate coating. My biggest tip for making them would be to keep them cold! I split the batch in half and kept rotating them out of the freezer as I did each step. Also, do not try to do them without parchment paper, Silpat mat, or similar. They will stick! Other than that, they are easy and make a pretty presentation. You could also experiment making them with other flavors such as lemon or orange.

Ingredients
• 2 tablespoons plus 1 teaspoon water
• 1 tablespoon light corn syrup
• 1 teaspoon fresh lemon juice (I used half this)
• 1 teaspoon peppermint extract (I used 3/4 this)
• 1 (1-pound) box confectioners' sugar (3-3/4 cups)
• 1 tablespoon shortening
• 10 to 12 ounces semisweet or bittersweet chocolate chips
• 6 hard mint candies, crushed in a Ziploc bag with a rolling pin

Instructions
1. In the bowl of an electric mixer, stir together the water, corn syrup, lemon juice, and peppermint extract, then sift in half the confectioners' sugar. Add the shortening. Beat on medium, then slowly sift in the remaining confectioners' sugar until the mixture is well combined.

2. Knead the mixture into a ball (it will be very stiff; if necessary, add 1/2 teaspoon water to make it workable). Use the bottom of a glass pie plate to apply firm, even pressure to flatten the ball between sheets of waxed paper into a circle about 9 inches in diameter and 1/4 inch thick. Lay the waxed-paper-covered disk on a cookie sheet and freeze it until it's firm, about 15 minutes.

3. Place the frozen disk on a cutting surface and remove and reserve the waxed paper. Cover a cookie sheet with parchment. With a small round cutter (ours was 1-1/4 inches), cut out circles from the disk, then place them on the cookie sheet. Gather the scraps into a ball, use the pie plate and waxed paper to flatten it again, and cut more circles until the entire disk is used up. Freeze the circles for 10 minutes.

4. Meanwhile, melt the chocolate in the top of a double boiler over barely simmering water. Coat the patties one at a time: balance each on a fork and dip it (use another fork as needed to flip the patty in the chocolate), then shake off any excess chocolate before returning the coated patty to the parchment. Sprinkle each patty with a bit of crushed mint candy. Add more chocolate to the double boiler as necessary until all the patties are coated.

5. Harden the finished patties in the refrigerator for at least an hour, and preferably overnight. Store them in an airtight container in the fridge, layered between sheets of waxed paper, for up to one month. Include tags with your gifts instructing recipients to keep the patties refrigerated. Makes 5 dozen.

Easy Chicken and Cheese Enchiladas

2010-12-16T12:00:00.001-07:00

These are still "Americanized" enchiladas but taste a little more authentic than some I've had. I love this recipe and make them often for company. Can't beat comfort food!

1 can (10 3/4) oz. Cream of Chicken Soup
1/2 cup sour cream
1 cup Pace Picante Sauce
2 tsp chili powder
2 cups chopped cooked chicken
1/2 cup shredded Monterey Jack cheese
6 flour tortillas (6"), warmed
1 small tomato, chopped
1 green onion, sliced
other toppings as desired, olives, cilantro, pico de gallo, avocado

1. Stir the soup, sour cream, picante sauce and chili powder in a medium bowl.
2. Stir 1 cup picante sauce mixture, chicken and cheese in a large bowl.
3. Divide chicken mixture among tortillas. Roll up the tortillas and place seamside up in 2 qt shallow baking dish. Pour remaining picante sauce mixture over filled tortillas. Cover baking dish.
4. Bake at 350 for 40 minutes. or until enchiladas are hot and bubbling. Top with tomato and onion.

(I add green chilies to the chicken mixture. I remove the foil half way through baking to crisp the tortillas a bit.)

Collard Wraps

2010-12-06T02:47:00.006-07:00

This easy lunch has quickly become a family favorite. It doesn't even need a recipe really. It can be varied with whatever veggies and greens are in season. But here are a few hints for newbies to raw recipes so that it still tastes just as yummy every time with slight variations no matter what you use.

The necessary ingredients:

-Collard leaves. 1 big one per wrap.

-Your favorite Hummus. I used the Meza brand from Costco for this one because it's cheaper to buy in bulk, but at the Good Earth store there's also a yummy one called Lilly's smoked Tomato and Basil Hummus that I use from time to time.

- 3-4 slices of avocado

Filler Ingredients (Get creative with these and change them up, but here is what I used today):

-Cherry tomatoes sliced in threes

-Diced bell pepper (better source of vitamin C than oranges)

-Clover sprouts (great source of vitamin K for pregnant women)

-Radish sprouts

-Celery (chopped)

-tiny bit of Spinach or other green of your choice

-Cucumber

-One sliced Pickle

-diced onion

-a tiny bit of minced fresh garlic (great for winter sore throats)

-a sprinkle of lemon (optional)

Take your collard leaf and rinse off. Spread a spoonful or two of hummus and lay avocado slices in them. This gives your wrap a nice burrito-like filling. Then pile in the filler ingredients the best way you can and roll up the collard leaf to make a quick wrap. You don't need much of each filler ingredient. Just a small amount will fill the wrap quickly. Or you could pick just a few veggies and keep it simple if you want more of a certain filler ingredient. Sprinkle with a little lemon if you want and that "wraps" it up. There's no way to do this wrong. And if you don't want extra greens, no worries. Your wrap itself is already made up of dark leafy green. It's a collard leaf. High source of protein. Then eat away.

Trust me, you'll want another wrap after this one is gone. This recipe is a great way to take any leftover tossed salad that didn't get finished and stuff it into a savory treat. I usually make salads out of the filler ingredients anyways and so when I do have leftovers, I just make wraps and then you can avoid having to think too hard to make anything else. Hope you enjoy as much as I do.

Raw Almond Yogurt with Diced Apples

2010-12-06T00:42:00.003-07:00

I know I haven't posted any recipes in a while. As mothers, kids keep us busy I suppose. But I would really like to start doing more raw and vegan recipes. For our little family, this journey of healthy eating has been somewhat of a struggle. I won't lie. But every now and then, we are suddenly inspired and set ourselves on crazy mode for finding yummy new recipes again. After a setback this last Thanksgiving (because we decided to have a traditional dinner) we needed some new recipes to regain some immune strength and our health. This easy recipe requires a little prep work the night before, but is super easy and surely hits the spot.

Almond Yogurt with diced Apples

-2 Cups of Almonds (soaked in water overnight) You can peel the skins for an extra creamy yogurt but you don't have to. I didn't like it at first. It seemed tedious. But someone told me it was therapeutic so I kept doing it for a while and now I really like doing it. It's like popping bubble wrap or something.

-1 3/4 Cups Water

-4-5 Ice Cubes

-1/4 Cup Agave Syrup

-1 teaspoon Danncy's Mexican Vanilla

-2 TBSP Lemon juice

-2 pinches of Salt

-6 diced of you favorite, fresh, organic Apples

-1 Cup chopped walnuts (optional)

Blend the first 7 ingredients all together in a VitaMix or other good blender until creamy and smooth. Spoon out mixture into a bowl. Toss the diced apples into it. Add walnuts or any other nut or granola in it if you like. You can do whatever you want. Or you can change the fruit. Since apples are in season, I did apples. Super yummy. Serves about 6-8.

My Morning Greens

2010-11-19T12:27:00.019-07:00

I have several family members who have "gone raw" or mostly. I am not ready to do that nor is it even my ultimate goal. I do however see the benefits and want to start adding more raw foods to my family's diet. We eat pretty well at my house. I cook mostly from scratch, I don't buy much processed or refined foods, we eat out very rarely, and sweets and desserts are for special occasions. Even at that, I looked down at my lunch one day and realized there was not one raw food in it. I again noticed this with my supper later that day. So my goal is to add one raw food to each meal. Not too hard.

I remember when Kellen and I were dating. I was at his house when I watched his mom make a "green drink." She put carrot juice, spinach, parsley and some other ingredients in a blender and . . . DRANK IT! I thought that was so disgusting and knew I would never do it. Well, the picture below is MY typical breakfast! What a great way to start out the day. I love it and I know my body loves it. My kids love it too. They will drink a full sippy each of "shake-a shake-a" every morning and usually ask for more. I drink two glasses worth and Kellen makes his own version, leaving out the milk and vanilla and adding protein. I think that accomplishes my goal of adding raw foods pretty well. Not only is it raw, it's greens and a lot of 'em! It's more than I would eat, and definitely more than I could get my kids to eat, in a day.

Here's the combination my family has found we like. If you know of anything great I could add let me know. It's an easy way to sneak in healthy foods that are hard to eat on their own.

Purles Shake-a Shake-a
(These are all estimated quantities. I just dump, then taste and adjust.)

1 cup milk/water
1/2 cup orange juice or 1 whole orange
3 Tbsp omega oil blend
2 Tbsp wheat germ
1 pkg dry oatmeal
couple spoonfuls plain yogurt
3 packed handFULS spinach (then I taste it and add more if it tastes like I can hide it)
a couple kale leaves
1-3 carrots
wedge of purple cabbage
wedge each of lemon and lime, rind on
frozen fruit - banana, strawberries, grapes, pineapple, berries, peaches, mango
splash of vanilla (I think this is the key to masking the taste of the other stuff. I can add twice as much spinach since I started adding vanilla.)
honey or agave, to taste, if needed. (This usually depends on the sweetness of the fruit.)

Blend until smooth. Add ice if needed. I use frozen fruit so I don't usually add ice. Plus it gets through a sippy easier if giving it to kids that way. Chow down! Literally! You know, it's good to chew your smoothies too. This starts the digestive process by stimulating production and mixing in the saliva!

* Tips and Tricks - I make my own fruit blend of whatever is on sale or in season. I stock up when grapes and strawberries are .79/lb. or when pineapple is .99/ea., or when people are begging for help eating all the fresh peaches off their trees. I bring it home, wash and chop it so it's ready to throw in a shake. Then I lay it out on a cookies sheet and put it in the freezer. Once frozen, I put it in a bag and it's ready to go. Inexpensive and custom made fruit smoothie blend!

Salted Nut Bars

2010-11-12T12:28:00.000-07:00

16 oz jar dry roasted peanuts
12 oz peanut butter chips
3 Tbsp butter
1 can sweetened condensed milk
10 oz bag miniature marshmallows
1 tsp vanilla

Grease a 9x13. Sprinkle half of the peanuts in the pan. Melt the chips and butter for 2 minutes in the microwave or over low heat on stove. Add milk and cook for one more minute. Remove from heat or microwave. Add marshmallows and vanilla. Stir to coat. Pour into pan and press down. Sprinkle remaining peanuts onto and press down. Refrigerate until cooled and set.

Fit For a Hero Chocolate Cake

2010-11-10T12:06:00.008-07:00

A member of the single's ward made this amazing cake for the luncheon after my brother's, Clark, funeral. I don't think that one person who tasted it didn't rave about how moist, rich, and delicious it was. My mom said, "Lucky is the man who marries the woman who made this cake!" We did our digging and got the recipe. (Now we are those women too so men, count yourselves lucky!) It is now a go-to favorite amongst our family. Clark became a hero to many during his illness and this cake is nothing short of being fit for a hero.

1 box chocolate fudge cake mix (I used SuperMoist's Triple Chocolate Fudge, but any chocolate kind with pudding in it works - the fudge is definitely better than Devil's Food, promise!)
2/3 cup water
1/3 cup orange juice
1 cup sour cream
3 eggs
6 oz. chocolate chips (3/4 cup)

Mix together everything but chocolate chips (easy, no?) - I followed the box's recommendation of 30 seconds on low and then 2 minutes on medium. Then mix in the chocolate chips.

Pour into a well-greased (with shortening - NOT oil), well-floured bundt pan. I can't stress this enough! The greasing and flouring are essential for the cake to not stick, so be thorough.

Bake at 350* F. for 40-45 minutes.

When the cake has cooled , drizzle with chocolate glaze, which is made by combining:

3 Tbsp. butter (you can melt it; I just used softened butter and then zapped the whole glaze for 25 seconds to make it pourable)
1 cup powdered sugar, sifted
1 tsp. vanilla
2 Tbsp. hot water
6 Tbsp. cocoa

I recommend serving along with some vanilla ice cream.

Hit the Spot Ham and Potato Soup

2010-11-10T11:46:00.005-07:00

I have been dreaming about ham and potato soup for awhile. I made a few different recipes and none of them satisfied my craving. Then I made this one and I couldn't get enough! It was just what I was looking for. It is also a good base recipe for variations.

Servings: about 8

3 1/2 cups peeled and diced potatoes (about 2 1/2 lbs.)

1/3 cup diced celery

1/3 cup finely chopped onion
1-2 cloves garlic, or to taste

3/4 cup diced cooked ham
2-3 carrots, small dice

3 1/4 cups water

4 tablespoons chicken bouillon granules, or 4 cubes

1/2 teaspoon salt, or to taste

1 teaspoon ground white or black pepper, or to taste

5 tablespoons butter

5 tablespoons all-purpose flour

2 cups milk

Stove Top Directions:

Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper.

In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.

Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.

Slow-Cooker Directions:

Combine all ingredients except last three in slow-cooker. Cook on low for 6 hours. Combine the butter, flour, and milk then add to slow-cooker. Cook on low 1 hour more.

Add Ins or Substitutions:
corn
green beans
Instead of ham add Italian sausage and peppers,
or chicken and broccoli,
or clams.

Tin Foil Potatoes

2010-09-16T15:34:00.002-06:00

I have to admit, canned potatoes have not been my favorite to use. However, I have enjoyed them in a few dishes like soups and casseroles, or this tin foil packet. They are always nice for food storage in case of emergencies too.

I make these potatoes often whenever I'm grilling meat to make the best use of my grill time and keep the mess out of the kitchen. Nothing fancy but simple, fast, and tasty.

1 quart potatoes, drained and rinsed
onions and peppers, large dice
olive oil
seasonings to taste

Combine all ingredients in a bowl and stir to coat. I seasoned mine with Jonny's Garlic Spread and Seasoning from Costco. Taylor used a potato seasoning packet and I think she added corn to hers also.

Wrap in a thin layer with a large piece of tin foil. Since the potatoes don't have to cook, they don't take long just to heat. I leave mine on for the whole time I'm cooking the meat, turning once, so they get crispy.

Pass the Recipe

2010-09-08T17:10:00.003-06:00

I'm requesting recipes using home-canned potatoes.

Kristen, Taylor told me you did a tin-foil dinner type one on the grill and I'd love to hear about it!

Thanks!

Cranberry Vinaigrette

2010-06-13T15:06:00.003-06:00

Until my sister introduced this recipe to me, I wasn't a big fan of vinaigrette dressings. This recipe, however, is more sweet than vinegar, thick and creamy. Served over spinach, candied pecans, cucumbers and feta cheese it was almost like eating dessert! It makes about a quart and stores well in the fridge.

Ingredients:
1 Cup granulated sugar
2 Teaspoons dry mustard
1 Teaspoon salt
2/3 Cup vinegar (I used white vinegar, but use what you prefer!)
2 heaping Tablespoons Mayonnaise
2/3 Cup Craisins
1 1/2 - 2 Cups vegetable oil (I used 1 1/2)

Directions:
Combine all ingredients, except oil, in a blender or food processor and process until well combined. With power on medium, add the oil in a slow and steady stream until the dressing emulsifies.
Store refrigerated in an airtight container.

Sweet Potato Dip

2010-06-07T20:52:00.001-06:00

This sour cream dip pairs perfectly with Taylor's sweet potato fries. A cool and tangy alternative to the typical ranch dip.

Ingredients:

¾ cup sour cream
2 teaspoons fresh lime juice
1 teaspoon chopped fresh cilantro or parsley
¼ teaspoon minced garlic
¼ teaspoon ground cumin
¼ teaspoon salt
1/8 teaspoon lime zest

Combine all the ingredients in a bowl and mix well.

Yield: ¾ cup

Grandma Larson's Rhubarb Sauce

2010-05-18T17:20:00.005-06:00

I love how food can take you back to a time and place like nothing else can. Rhubarb does that to me. It is very nostalgic and transports me about 15 years back, right into my grandma's kitchen on a hot summer day. It was fun to have my mom here in my home, and to watch her make this rhubarb sauce using her mother's recipe and rhubarb from her original plant. What pleasure it brought to then serve it to my kids.I got this recipe from my grandmother who is a champion cook so I don't hesitate in admitting it is wonderful. For you rhubarb lovers, give it a try and you'll be hooked. Serve it over cakes, ice cream, eat it plain or with half and half, make a malt, or even serve it over bread, it is sure to please.

Grandpa told the news once that the secret to his long life is sugar. Here's a way to put a little more into your diet!

Rhubarb Sauce

Rhubarb
Water
Sugar
Jello

Put cut up rhubarb into a sauce pan. Measure water you add to bring level of water even with rhubarb at top. Bring to a boil and then add 1 cup of sugar for each 2 cups of water used. Turn down heat and cook about 5 minutes more. When done, add one small (3 ounce) package of strawberry or raspberry jello for each 2 to 3 cups of water used, depending on how sweet you like it. Let cool or eat it warm. "We love it warm with some half and half added. My sister loves it made into malts. My father loves it with a slice of fresh bread. Actually, rhubarb is best made into pie, hahaha."(Mom).

Limeade Slush

2010-05-18T07:39:00.005-06:00

This recipe is from my good friend, Heidi Bartlett. It's a great party punch. So light, refreshing, and completely simple to throw together at the last minute, as most of the preparation needs to be done ahead of time.

8 cups water

3 cups sugar

1 (12 oz) limeade concentrate

2 (12 oz) water

3 (2 liter container) Sprite

Boil sugar and water until sugar is dissolved. Add the concentrate and water. Cool. Pour evenly into 3 Ziploc bags and *freeze. For each bag of frozen mixture, combine with a 2-liter of Sprite.

* I typically like to freeze punch concentrates in a bunt pan, or other decorative shape to provide a nice presentation as it floats in the punch bowl. Don't worry about anything like this for this recipe, however. You will want to break up the ice with a knife so that it slushes up.

Whole Grain Banana Bread

2010-04-06T14:56:00.002-06:00

Most banana breads are really banana cakes. They seem like they should be healthy, but they aren't. This one is exceptional, for taste and nutrition. It comes from a favorite blog of mine.

1/4 cup pure maple syrup
1/4 cup of white sugar
2 eggs
2 tablespoons coconut oil
3 tablespoons kefir or buttermilk
1 teaspoon vanilla
3 medium bananas
2/3 cup barley flour
2/3 cup oat flour
2/3 cup soft white wheat flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon baking powder

Preheat oven to 350 degrees F. Grease a 5x9 inch loaf pan. Cut a 5x9 inch piece of parchment and place in the bottom of the pan.In blender place syrup, sugar and egg. Blend on low for 45 seconds. Add oil, kefir, vanilla and bananas. Blend again for 30 seconds. Place the remaining ingredients on top of mixture. Pulse until mostly combined, finish mixing with a spatula and pour into loaf pan. Bake for about 45 minutes.

Be sure to check the bread a couple times in the last 10 minutes for doneness. Press gently on the middle of the loaf, firm is done. When you remove loaf from the oven, let cool 5-10 minutes in the pan, then turn out on a wire rack and peel the parchment from the bottom.

Millet, Quinoa, and Corn Chowder Soup

2010-03-11T19:17:00.004-07:00

This hearty chowder is a great way to add different grains into your diet. Quinoa (pronounced keen-wa) is a complete protein, containing all nine essential amino acids. I adapted this recipe from "Whole Grains Every Day, Every Way," by Lorna Sass.

Serves 6

Ingredients:
3 Tablespoons butter
1 1/2 cups finely chopped leeks (white and light green parts)
1 cup finely diced celery
1/2 cup finely diced red bell pepper
1/4 teaspoon salt; plus more to taste
1/4 amaranth or millet
1/2 cup ivory quinoa, thoroughly rinsed
1/4 teaspoon dried thyme
4 cups fresh or thawed frozen corn kernels
4 cups stock (chicken, turkey, or vegetable)
1 cup whole milk
2 Tablespoons fresh flat-leaf parsley
Pepper, to taste

Directions:
1. In a large heavy pot, melt 2 tablespoons of the butter over medium-high heat. Stir in the leeks, celery, red bell pepper, and 1/4 teaspoon salt. Cook, stirring frequently, until the vegetables are soft, about 5 minutes.

2. Stir in the amaranth or millet and 3 cups of stock. Bring to a boil over high heat. Stir in the quinoa and thyme. Return to a boil. Reduce the heat slightly and cook at a gentle boil, partially covered, for 10 minutes.

3. Meanwhile, in a blender or food processor, puree 3 cups of the corn kernels with 1 cup of stock. When the quinoa has cooked for 10 minutes, stir the corn puree and the remaining corn kernels into the soup. Add salt to taste. Reduce the heat and simmer until the quinoa and amaranth or millet are tender, 3 to 5 more minutes. When the quinoa is done, there will be no starchy white dot in the center of each grain, and some of the germs' "tails" may unfurl and float freely. On close inspection, the amaranth or millet will look like tiny opaque bubbles floating on the surface.

4. Stir in the milk and remaining tablespoon of butter. Add more salt, if needed, and pepper to taste. Divide into portions and garnish each with a little parsley.

The soup thickens upon standing; thin as needed with additional milk, and add salt to taste.

Loy's Grapenut Bread

2010-01-30T09:10:00.002-07:00

Easy! Delicious! Nutritious!

Loy's Grapenut Bread

Serves: 10
Loy always has grapenut bread on hand and you'll drive a long way to find any better, if then.

4 eggs, beaten
4 cups buttermilk
3 cups sugar
2 cups grapenut cereal
8 cups flour
2 teaspoons baking soda
4 teaspoons baking powder
2 teaspoons salt

Bake 45 minutes at 350*

Mix all ingredients together until blended. Divide into 2 greased loaf pans. Sprinkle with additional sugar across top. Bake.

Prudence Pennywise

2010-01-24T14:42:00.000-07:00

So I got to talking with my Visiting Teacher about cooking on a budget. Who knew, but her sister is Prudence Pennywise, a famous blogger with a natural knack for cooking. I checked out her blog today and was instantly hooked. The top recipe was for Chicken Curry Soup in the Crockpot. The picture looks amazing, curry is my favorite, who can beat the ease of the crockpot, and it's cheap! The other recipes look just as good. This will be one I check in on regularly.

Vegan Artichoke Dip

2010-01-22T23:58:00.004-07:00

This is one we enjoy very much when watching movies. It is super creamy.

1 pound Fresh Spinach

3-4 Artichoke Hearts

1 Cup Cashews

3/4 Cup Water

2 Cloves fresh Garlic

1 tsp. Sea Salt

Juice of 1/2 Lemon

Pinch of Cayenne (optional)

Process Artichoke Hearts and Spinach until chunky. In a blender, blend the rest of the ingredients until smooth. Stir the two together and serve with your favorite tortilla chips.

Raw Strawberry Cheesecake

2010-01-21T02:16:00.008-07:00

So this has become our family's favorite recipe. You won't believe it's not cheese. After much trial and error, we finally found a recipe we can't do without. After one bite, you'll want another, and yet, it is so dense that a little goes a long way. This cake will last, and that's a good thing.

Crust

1 Cup Pecans

1 Cup Almonds

1/4 tsp. Salt

4 Medjool Dates, pitted and chopped

Filling

3 Cups Raw Cashew pieces, soaked overnight (or at least 3 hours)

1/2 Cup Agave Syrup

1/4 Cup Water

1/4 Cup Fresh Lime juice

1 tsp. Vanilla (preferably Danncy's Mexican)

3 1/2 Cups of Strawberries

3/4 Cup Coconut Oil, melted

Strawberry Coulis (Fancy word for pureed sauce)

2 Cups Strawberries

3 Tbsp. Agave Syrup

In a food processor, fully grind almonds and pecans. Add dates and salt and keep mixing. A nice dough should form. Press into a cake or pie pan and set aside in a fridge. This solidifies the nut oils a bit. For the filling, in a good blender, combine cashews, water, agave, lime juice and vanilla. A VitaMix is ideal for this if you have one. If not, add the cashews a few at a time along with the strawberries until the mixture is smooth. Scrape down occasionally. Add melted coconut in a steady stream. Pour the filling right over the crust and smooth out. It will look like a smoothie that will never set. Let chill in the fridge for about 4 hours or more. We couldn't wait 4 hours so our center turned out a little gooey. It was still delicious though. When ready to serve, simply puree the strawberries and agave and drizzle over the cake. YUM YUM YUM!

Oat-Sun Burgers

2010-01-15T14:39:00.003-07:00

My upbringing was PACKED with nutritious foods (something I'm trying to get back to). As wonderful as it is to eat that way, not everything was wonderful to taste! This one, however, I remember loving. For those of you wanting to introduce some healthier items to your menu, give this one a try! Pictures yet to come.

Bring the following to a boil and simmer for 3-5 minutes.

3 cups water
1/4 cup Bragg Liquid Aminos
3/4 cup finely chopped onion
1 tsp. sweet basil

Then add the following and stir:

3 cups quick rolled oats
1/2 cup raw unsalted sunflower seeds (may also use chopped pecans or walnuts)

Return mixture to a boil. Remove from heat and let set for 5 minutes. Form into burgers while mixture is still hot by pressing into a wide-mouth jar ring. Remove ring and repeat.

Bake at 350* on a sprayed cookie sheet for 30 minutes. Then flip burgers and bake 15 minutes longer on second side. Serve with gravy or in a sandwich. These can be made in advance and be frozen for later use.

Sun Oat Burgers

2010-01-14T17:36:00.003-07:00

Taylor,

My mom made these years ago but could never find the recipe again. I was thrilled to hear that you have it and have been craving them ever since. Also a great recipe to make for our husbands who are trying to trim their waist lines. PLEASE PASS THE RECIPE!

Thanks!

Softest Play-Dough In The West

2010-01-07T17:45:00.003-07:00

I'm kind of a Scrooge when it comes to play-dough. I have to admit I hate the stuff. It's selfish really. Play-dough is messy, you have to make sure kids don't eat it, it's something you have to play WITH them, and it's SO messy! That being said, I know that kids love it. I have gotten better. I just prepare myself for the task by setting aside a good chunk of time I can dedicate to playing with it with her, and clean up. I've made a few different homemade play-doughs and this is my favorite.

5 cups flour
1 cup salt
2 Tbsp alum or cream of tartar
6 Tbsp oil
4 cups boiling water
* To make colored play-dough - add food coloring to the water, or powdered tempura to the flour.

Boil water. Add oil. Stir in dry ingredients and mix well. Knead until soft. Store in an air tight container for months.

Chocolate Dotted Peppermint Kisses

2009-12-29T18:52:00.005-07:00

Being the recipe addict that I am, I requested some recipes from my aunts on my dad's side. I didn't know my Grandma Kimble at all as she passed away when I was about two. Having her recipes and cooking them myself makes me feel a bond with her, and my dad as I know these are the meals he was raised on also. Weird how food does that. Recipes are timeless and can be passed on from generation to generation so easily. Thank you to my sweet aunts for sharing recipes with me. They have already make a great impact on me and will be part of my family forever. I felt my dad and my grandma were with us this Christmas as the sweet peppermint goodness melted in our mouths.

Chocolate Dotted Peppermint Kisses
Irene Kimble

2 egg whites

¾ cup sugar

1/8 tsp salt

1 (6 oz pkg.) chocolate chips

1/8 tsp cream of tarter

½ tsp peppermint extract

Beat egg whites, salt, cream of tartar, and peppermint extract until soft peaks form. Add sugar gradually, beating until stiff peaks form. Set aside 2 dozen chocolate chip pieces for toppers and fold in remaining ones. Cover cookie sheet with wax paper. Drop cookie mixture by the teaspoonful onto paper. Top with chocolate chip pieces. Bake at 300 degrees for 25 minutes or until done (light brown on bottom). Remove from paper while slightly warm. Makes 2 dozen.

"Memories: This was one of Mom’s Christmas recipes and my favorite at Christmas time. They are really simple cookies to make if you are good at whipping egg whites to the meringue stage and just melt in your mouth! I try to make these every Christmas, but I am not the best at getting the egg whites just right, but they are still good. Every year all the Saturdays of December were spent making candy and cookies for the holidays. The kids usually worked on the fondant and cookies and Mom made the fudge, pfeffernuts (your dad’s favorite), peanut brittle, divinity, fruitcakes, glass candy, and I am sure there are more that I am not remembering. We loved the fondant cause it was made in three colors, white, pink and green and we could make into shapes. We always put up our Christmas tree the Sunday before Christmas and took it down the Sunday after Christmas. Mom always took us kids shopping on the day after Thanksgiving so we could show her what we wanted. I don’t think she would even think of doing that now the way that day has evolved into “Black Friday.” Marilyn

Old-Fashioned Sage Stuffing Casserole

2009-11-21T19:14:00.002-07:00

This is a moist and flavorful stuffing recipe that I found in "Not Your Mother's Slow Cooker Cookbook," by Beth Hensperger and Julie Kaufmann. Best of all it frees up oven space on Thanksgiving Day by utilizing your crock pot!

Makes 6 LARGE servings

Cooker: Medium round or oval
Settings and Cook Times: High for 1 hour, then Low for 5-6 hours.

Ingredients:
½ cup (1 stick) unsalted butter, or ½ cup olive oil
2 large yellow onions, minced
4 ribs celery, chopped
1 tart apple, peeled, cored, and chopped; or 1 large carrot, chopped
1 small loaf French bread, cut into small cubes
One 7-ounce package seasoned stuffing mix, or 2 cups crumbled day-old cornbread
½ cup chopped fresh flat-leaf parsley
1 ½ teaspoons dried sage
1 ½ teaspoons dried thyme
1 ½ teaspoons dried marjoram
1 teaspoon salt
A few grinds of black or white pepper
1 large egg (optional), beaten
1 ½ to 1 ¾ cups turkey or chicken broth, as needed
2 tablespoons unsalted butter, cut into pieces

Directions:
1. In a large skillet, heat the butter until melted over medium-high heat. Add the onions, celery and apple (or carrot) and cook, stirring occasionally, until softened, about 5 minutes.
2. Put the bread and stuffing mix in a large bowl. Add the parsley, dried herbs, salt, and pepper and toss to combine. Pour the sautéed vegetables over the bread cubes and mix together. Add the egg, if using and enough of the broth, stirring until the ingredients are evenly moistened. Taste to adjust the seasonings.
3. Coat the slow cooker with butter, olive oil, or nonstick cooking spray. Pack the stuffing lightly into the cooker. Dot with the butter pieces and sprinkles with a few more tablespoons of chicken broth. Cover and cook on HIGH for 1 hour.
4. Reduce the heat to LOW and cook until puffy and nicely brown around the edges, 4 to 5 hours. The dressing can sit in the cooker, covered, on KEEP WARM for 2 to 3 hours before serving. Serve hot right out of the crock.

Pumpkin Angel Food Cake with Ginger-Cream Filling

2009-11-01T21:02:00.005-07:00

My mother-in-law got this recipe from a quilting class and I decided to try it out. It was a big hit! The ginger flavor is subtle while the pumpkin is light and airy. A different twist for using pumpkin.

Makes 12 servings

Ingredients:

For Cake:
1 box (1-lb) Betty Crocker white angel food cake mix
1 tablespoon all-purpose flour
1 1/2 teaspoons pumpkin pie spice
3/4 cup canned pumpkin
1 cup cold water

For Ginger Cream Filling:
2 cups whipping cream
1/4 cup powdered sugar
2 tablespoons finely chopped crystallized ginger

Directions:
1. Move oven rack to lowest position. Heat oven to 350F. In extra-large glass or
metal bowl, beat cake ingredients with electric mixer on low speed 30 seconds. Beat on medium speed 1 minutes. Pour into un-greased 10-inch angel food (tube) cake pan.

2. Bake 37 to 47 minutes, or until crust is dark golden brown and cracks are dry. Immediately turn pan upside down onto heat-proof funnel or glass bottle. Let hang about 2 hours, or until cake is completely cool. Loosen cake from side of pan with knife or long metal spatula. Turn cake upside down onto serving plate.

3. In chilled large bowl, beat whipping cream and powdered sugar with electric mixer on high until stiff. Fold in ginger. Cut cake horizontally in half to make two even layers. Spread half of the filing on bottom layer; replace top of cake and spread remaining filling on top of cake. Sprinkle with additional pumpkin pie spice, if desired.

Mini Cheddar and Bacon Frittatas

2009-11-01T15:13:00.003-07:00

Mini Cheddar and Bacon Frittatas

recipe by Stephanie (Stephanie's Kitchen)
makes 8 mini frittatas

4 eggs
2 tablespoons milk
1 tablespoon fresh parsley, chopped
1/2 cup cheddar cheese
1/4 cup parmasan cheese
3 strips cooked bacon, chopped

1. Beat eggs in a medium bowl. Add remaining ingredients.
2. Grease a mini muffin tin. Fill cups with egg mixture until almost to the rim. Bake at 375 degrees for 10-15 minutes or until centers are set.

Bubble Pizza

2009-10-23T14:51:00.002-06:00

Versatile, fun, and easy. Great one for kids to help make and they will actually help eat!

Bubble Pizza

4 cans buttermilk refrigerator biscuits, quartered and shook in cornmeal
1 1/2 cups pizza sauce
2-4 cloves garlic
3 cups mozzarella cheese, shredded

Toppings: onion, ham, mushroom, olives, green pepper, bacon, pepperoni, whatever you like on your pizza!

Preheat oven to 375.

Quarter biscuits and shake in cornmeal. Place in a large bowl. Mix pizza sauce, garlic, and any other toppings. Stir with biscuits. Put in a 9x13 pan. Top with cheese and other toppings. Bake uncovered for 30 minutes.

Dairy Free Cream Soup Replacement

2009-10-14T08:40:00.004-06:00

Kristin's post reminded me of a cream of soup replacement that I use quite often in place of Campbells. The perk with this one is that it uses no dairy, yet is still creamy, and uses your food storage! Shriveled, hard, old beans work great for this. Just grind as you would in your wheat grinder (after cleaning and sorting of course!).

Ingredients:
4 Cups Water
4 tsp chicken or beef base/bouillon
1 cup fine white bean flour

Directions:
Heat 2 cups of water on stove. Combine 2 cups cold water and bean flour and mix until smooth. (This can also be done in a blender). Add to heated water (not boiling) and simmer on stove until thickened, stirring occasionally.

Store in refrigerator for up to a week; or freeze for up to six months.

Use in casseroles in place of cream of soups, or as a base for cream of broccoli, celery, mushroom etc

*If you grind a lot of bean flour to keep on hand be sure to keep it in an airtight container, in the freezer, to keep it from going rancid.

Homemade Cream Soup Mix

2009-10-13T10:36:00.003-06:00

Cut the fat and keep the convenience with this cream soup mix.

2 cups powdered nonfat milk
3/4 cup cornstarch
1/2 cup instant chicken or beef bouillon
2 Tbsp. dried onion flakes
2 tsp. basil leaves
1 tsp. thyme leaves
1/2 tsp. pepper

Combine all ingredients. Mix well. Store in an airtight container until ready to use. Makes equivalent of 9 cans of creamed soup.

To reconstitute: 1/3 cup of cream soup mix with 1 1/4 cups cold water in a saucepan. Cook and stir until thickened. Substitute for 1 can of soup.

Please Pass The...

2009-10-08T16:21:00.001-06:00

Applesauce! Taylor, I believe you had a good recipe. Whoever made the bottle you gave us for our baby shower, can you share your secret? :)

Curried Chicken and Brown Rice

2009-08-20T22:24:00.003-06:00

Found this here. Easy. Quick (especially if you have the rice cooked beforehand). Good flavor. Could easily be made a vegetarian dish by omitting chicken and/or adding beans, perhaps.

1 cup water
1 (8 ounce) can stewed tomatoes (or two large fresh, chopped)
3/4 cup quick-cooking brown rice (I used regular brown rice that I had in the fridge)
1/2 cup raisins (golden work really well)
1 tablespoon lemon juice
3 teaspoons curry powder
1 cube chicken bouillon
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
2 cloves garlic, minced
1 bay leaf (optional)
3/4 pound skinless, boneless chicken breast halves - cut into 1 inch pieces

Preheat oven to 350 degrees F (175 degrees C).
In a skillet, stir together water, stewed tomatoes, brown rice, raisins, lemon juice, curry powder, bouillon, ground cinnamon, salt, garlic, and bay leaf. Bring to a boil; then stir in chicken. Transfer mixture to a casserole dish.
Cover, and bake in the preheated oven 45 minutes, stirring occasionally, until rice is tender and chicken juices run clear.

Whole Wheat Bread

2009-08-17T14:05:00.003-06:00

This is that "Mom's-homemade-warm-from-the-oven" bread that we all remember from childhood. While this is not my mom's recipe (have to give credit to Jodalyn for that), it IS a recipe that I love. With its 'no-fuss' process, it gets a thumbs-up from me, and with its perfect texture and yummy flavor, it gets a thumbs-up from all who eat it. It's a must make for the baker in us all!

*2 1/2 cups warm water
1 Tbsp yeast
1/3 cup honey (or brown sugar)
1/3 cup oil
1/3 cup wheat gluten
1/3 cup powdered milk
1 Tbsp salt
6 cups whole wheat flour

In a large bowl combine the water, yeast and honey. Allow 10 or so minutes for the yeast to proof. Add the oil, gluten, and powdered milk. Mix until combined and clumps are gone. Add the salt, along with 2 cups of flour and mix well. Add the remaining cups of flour one at a time while mixing the dough. Allow the dough to knead for several minutes. To check for flour content, the dough should pull away from the sides of the bowl, but the dough should remain slightly sticky.

In an oiled bowl topped with a clean towel, allow the dough to rise until doubled in size (the time required for this will vary depending on factors such as the warmth of the room, etc). Punch it down, divide in half, and shape loaves. Place in bread pans, cover with towel and allow the loaves to double in size. Bake at 350 degrees for 30 minutes. Again, bake time could vary due to oven temperature. Play around until you find what works for you.

Cool on a wire rack, but make sure you cut a few thick slices while it's still warm. Enjoy!

*I used to feel intimidated by the pressure to make sure the 'warm water' is just the right temperature. Too hot, you kill the yeast; too cold, you have hard-as-a-rock bread. My recommendation (since I HATE the thought of hassling with a thermometer every time I want to make bread) is to turn your faucet as hot as it goes and pour it right in. My faucet gets VERY hot and I've never had a problem with yeast breads. So long as you can still stand to stick your finger in it, don't be scared to have it hot.

Cheryl's Veggie Sandwiches

2009-08-07T16:28:00.004-06:00

Elliot raves about these, and now I do too. They are really simple, healthy, and delicious. Basically, chop/grate some raw veggies of your choice (I used carrots, cucumbers, squash, etc.). Mix in some mayo (homemade or otherwise) like you're making tuna. Layer this on some bread (toasted, if you like) with slices of onion, tomato, lettuce and sprouts (or whatever you have). Season as you desire. Enjoy.

Couscous Salad with Raw Veggies

2009-08-04T12:51:00.008-06:00

For those of us trying to eat more raw foods, this is a quick and easy one that doesn't take long to prepare and is actually quite yummy and filling. If you're like me and have trouble finding healthy foods that are filling, this one is. I love it now.

1 Cup of Water

1 Cup of Couscous

3 Tbsp Olive Oil (I sometimes use flaxseed oil or half of each)

3 Tbsp Apple Cider Vinegar

2 Tbsp Braggs Amino Acids (soy sauce substitute - this is optional or you can just salt it)

Juice and Zest of one Lime

1/4 tsp Pepper

1 Can of Corn (slightly drained - some of the water adds a nice flavor)

1 Beefstake Tomato diced

1 Red Bell Pepper diced

1 small cucumber diced

1/2 small yellow squash diced

1 small onion diced

2 Cups of Spinach somewhat shredded or torn

1 Small handful of Cilantro

Bring water to a boil. Take water off heat and pour couscous in. Fluff with a fork and then transfer to a large bowl. In a smaller bowl, take next five ingredients and mix together well, then pour over couscous to keep it from sticking and getting too dry. Pour can of corn in and the remaining ingredients. Toss until well blended. This is a super healthy, light, and filling meal by itself. Enjoy.

Blueberry Cinnamon Frozen Yogurt

2009-07-29T15:00:00.005-06:00

Blueberries are in season and James had a great idea to try blueberry frozen yogurt. This recipe turned out wonderful. The cinnamon adds a twist to your normal fruit frozen yogurt. The original recipe is found Here.
I did change it up a bit and the following recipe is with my changes.

Ingredients:

2 pints fresh or frozen blueberries
6 Tbsp lemon juice
1 1/2 cups of sugar
1/2 teaspoon salt
1/4 teaspoon cinnamon
3 1/2 cups full fat plain or vanilla yogurt (if using low or non-fat yogurt, add 4 Tbsp cream)
1 cup whole milk

Directions:

1. Place the lemon juice, sugar, salt, and cinnamon in a medium saucepan. Heat on medium heat, stirring, until all of the sugar has dissolved. While the mixture is heating, blend blueberries to desired consistency, depending on how smooth you want the result. When all of the sugar has dissolved, remove from heat and let cool. Add pureed blueberries to sugar mixture. Make sure mixture is completely cool before the next step - if you're in a hurry use a cold water bath or stick in the freezer for a little while.

2. Stir in the yogurt and milk until completely incorporated. Chill the mixture in the refrigerator for several hours (or overnight) until completely cold.*

3 Process the blueberry yogurt mixture in your ice cream maker according to manufacturer's instructions (usually about 25 minutes). Serve immediately (it will be VERY soft) or let it firm up a bit by freezing it for several hours.

Make about 2 quarts.

*James and I skipped this step because we thought it was cool enough. It still turned out great, just took a lot longer to freeze in the ice cream maker. Next time, I'll follow this step, especially if I'm afraid I'll run out of ice!

Berry Lemonade Slush

2009-07-29T14:53:00.004-06:00

This drink is one of my favorites to help me cool down during those hot summer days! The lemon to berry ratio is just perfect for me (I like my lemon!).

Ingredients:
1/2 Cup Country Time Lemonade (dry mix)
1/2 Cup Water*
3 Cups of ice cubes
1 Cup of frozen strawberries, blueberries, or raspberries

Directions:
1. Put dry mix into blender and add remaining ingredients.
2. Cover and blend on High, until smooth.

*If you have a high-impact blender, such as a Vita-mix, add at least 1/2 cup more water.

Filipino Pancit Sotanghon Noodles

2009-07-22T15:01:00.009-06:00

This recipe was given to me by my good friend Pam. I love it sooo much, that I just HAVE to share it. Pam is from the Philipines, and has lived in the States for about 10 years. She makes this dish constantly even now. I hope you all enjoy. She did tell me it is one of the "official" meals of the Philipines. I like it best with Chicken, Shrimp, carrots, celery, and snow peas. This is what she sent to me:

Ingredients

1 boneless skinless chicken breast, sometimes I use rotisserie chicken, beef, pork or any combination
1/2 lb. cooked shrimp (optional)
1 lb. Sotanghon Vermicelli Noodles (1package), soaked in warm water for 5 minutes – asian store
½ pkg flour sticks(pancit canton-no soaking) – asian store(optional)
2 cups reserved chicken broth
6 garlic cloves, minced
1 medium onion, minced
1 cup green onion, cut into ¼ inch (optional)
2-3 small carrots (sliced in long narrow strips)
Cabbage, celery, green beans, snow peas ( you don’t have to put everything – just the veggies you like)
1/4 c. olive oil
1-2 tbsp of soy sauce
Salt and Pepper to taste
Lemon wedges (optional)

Directions

Boil chicken breast until cooked. Drain chicken and slice into strips. Reserve chicken broth. For rotisserie, boil the bones to make broth
Heat oil in a large skillet. Saute garlic and onion until cook
Add the carrots and other veggies except cabbage, salt, pepper. Saute for a few minutes.
Add chicken & shrimp if using. Cover and cook for 2 minutes then add chicken broth, soy sauce. Cover until it comes to a boil.
Add the sotanghon noodles mixing well to distribute the color and flavor, add the flour sticks if using.
Cook for about 5 minutes or until the noodles are soft, add cabbage last. Taste and adjust seasoning to desire taste.
Before turning off the heat, sprinkle the green onions on top or before serving.
Serve with lemon wedges

- Pam Poquita

Technorati Claim Code

2009-07-18T17:36:00.001-06:00

nvybkztgr7

Tuna Waldorf Salad

2009-07-16T22:43:00.008-06:00

This is the tastiest tuna sandwich I've ever had. You might know that if you had been there when Taylor and I enjoyed it for lunch . . . and again an hour later for a second lunch! It can also be quite healthy with it's lean meat, fruit, and veggies. That's if you cut back on the mayo. It would also be delicious with canned chicken.

Ingredients

1/2 cup mayonnaise (I used half this - you can also use cottage cheese or yogurt)
1 tablespoon prepared Dijon-style mustard
1/4 teaspoon curry powder
salt and pepper to taste
1 (6 ounce) can water-packed tuna (I doubled this)
1 shallot, finely chopped (I used green onion)
1 Granny Smith apple, cored and diced
1/4 cup chopped walnuts
1/2 cup diced celery
1 teaspoon sweet pickle relish
4 large croissants (or other bread or crackers)
4 leaves lettuce
4 slices Swiss cheese

Directions

In a medium bowl, whisk together the mayonnaise, mustard, curry powder, salt and pepper. Add tuna, shallot, apple, walnuts, celery and pickle relish and toss until all ingredients are coated with dressing.
Lightly toast the croissants. Split in half, place a lettuce leaf on the bottom half of the croissant and fill with tuna salad. Top with a slice of Swiss cheese and the top half of the croissant. Serve with a dill pickle and potato chips. Bon appetit!

Raspberry Jello Salad

2009-07-14T22:52:00.004-06:00

I'm not a huge Jello fan, but I really like this one. The pudding makes it thick and smooth. This is sweet so we usually have it for our dessert. The frozen fruit helps it set up quick.

Ingredients:
1 large package Vanilla pudding (non-instant)
1 large package Raspberry Jello
2 cups frozen raspberries
2 cups water
cool whip or whipped cream

Directions:
1. Whisk vanilla pudding and water together in small saucepan. Boil until thick.
2. Add raspberry jello to hot pudding. Stir until dissolved. Let cool while preparing pan.
3. In desired dish, spread fruit in the bottom. I like to use a glass pyrex dish that's 4x7x1.5".
4. Pour jello over fruit. Cover and refrigerate until set.
5. Top with Cool whip or whipped cream.

*Different fruits/flavors of jello can be substituted; we really like the tartness of raspberries.

Watermelon-Strawberry Soup

2009-07-10T10:12:00.004-06:00

This is kinda like a smoothie. In fact, Elliot thought I was silly for calling it a soup and serving it in bowls for our first course of dinner. haha. Either way, it's good and refreshing.

Ingredients

4	cups watermelon, chunks seeded
2	tbsp sugar
2	cups strawberries, stems removed
1/2	cup nonfat plain yogurt
1/2	tsp lemon juice

Directions

Add the melon and sugar to the container of a food processor or electric blender.
Process until smooth and pureed; pour mixture into a large mixing bowl.
Add berries to the container of a food processor or electric blender; process until smooth and pureed; pour into the bowl with the watermelon puree.
Add the yogurt and lemon juice to the watermelon-strawberry puree; stir well to combine.
Chill until ice cold.

Pretty, huh? I think this would be fun to serve at a little girl's party...or a big girl's party. Hey, how about baby or wedding showers?

Almond Poppyseed Bread

2009-07-10T00:32:00.000-06:00

I found this recipe while blog surfing and couldn't wait to try it. It tastes more delicious than I would have imagined. I could eat a whole loaf in one sitting. Wait a minute, I think I did . . . and Taylor ate the other! Recipe from "Our Best Bites"

Almond Poppyseed Bread

Yeild: 5 mini pans or 2 regular loaf pans

3 c. all-purpose flour

2 1/2 c. sugar
1 1/2 tsp. baking powder
1 1/2 tsp. salt
1 1/8 c. canola oil
3 eggs
1 1/2 c. milk
2 tsp. poppy seeds
1 1/2 tsp. vanilla
1 1/2 tsp. butter flavoring
1 1/2 tsp. almond flavoring

GLAZE:

3/4 c. white granulated sugar
1/4 c. orange juice
1/2 tsp. vanilla
1/2 tsp. butter flavoring
1/2 tsp. almond flavoring

Preheat oven to 350.
In a medium bowl, sift together flour, salt, and baking powder. In a large mixing bowl, combine eggs, oil, sugar, and flavorings and beat for 2 minutes. Alternate adding in flour mixture and milk and then mix until just combined. Add poppyseeds and mix until just combined.
Pour into prepared pans (5 mini pans or 2 regular loaf pans) and bake (35-40 minutes for mini pans, 1 hour for large pans; keep an eye on them). When done, place on a cooling rack for 10 minutes and then remove from pans and allow to cool completely on a cooling rack.
While cooling, prepare glaze by combining all glaze ingredients. Drizzle over loaves and allow to harden.

If wrapping in cellophane or other sealed container, try not to package these until ready to deliver because after awhile, the moisture will condense in the bag and the glorious sugary crust on the bread will liquefy and soak into the bread. Which, don't get me wrong, tastes great, but the slightly-crispy texture on top of the soft bread may just be the best part.

Mango Peach Green Smoothie

2009-07-09T07:52:00.012-06:00

So, I've been experimenting with quite a few of these smoothies for a lot of reasons. We've gone Vegan for a while and so they're dairy free and for anyone who has finicky eaters like my son, it's a great way to sneak in a lot of greens and they don't even care. My son thinks it's yogurt. I don't care what he calls it so long as he drinks it. It looks pretty and is super good for you. The blending process breaks down the leaves for you so your tummy doesn't have to work as hard and you actually get more enzymes this way than if you were just to chew on the leaves in a salad. They're full of antioxidants and you may go into a slight detox healing crisis if you drink a lot of them so just be aware. But it's all good for you. I can definitely say I'm a big fan of green smoothies. This particular recipe is my favorite but I'll be sure to post others if I think they're really good too.

-1 Handful of Fresh Kale (Make it a hefty handful cuz this stuff is so good for you)

-1 Handful of Arugula or Baby Spinach

-1 Handful of Parsley

-1 Handful of Green Grapes

-1/2 of a Medium Cucumber diced

-1 Peach with skin

-1 Mango (cut up as much of the fruit from the pit as possible and squeeze in the remaining juice)

-1 Kiwi

-1 small Banana

-1 small scoop of Soy Ice Cream

-4-6 Ice Cubes (Whatever fits)

-Water to blend easier. (Or if you want a little more flavor, you can do soy or rice milk or a little bit of Mango Peach V-Fusion Vegetable Fruit juice)

-1 Mint leaf to garnish

Toss into blender and blend. Super easy.

Yields about 4 very filling smoothies. The more I have them, the more I want them. I recommend using a Vitamix or a really good blender because this will make them smoother and they're better that way so if you don't have one, I would invest in a good blender cuz you won't want to stop after making just one of these. I'd love a Vitamix but I have a Cuisinart blender and it does the job very well.

Raw Squash Salad

2009-07-08T19:01:00.005-06:00

We've been eating a lot more raw foods lately, and we tried this salad tonight. It was light and refreshing--and healthy to boot. Plus, it's a creative way to use up some of that zucchini that's overtaking your garden! (Why is this underlined? Don't ask me.)

Ingredients-

2 summer squash or zucchini (or one of each)

1 tomato

bunch of red spring onions or scallions (I used 4 and it was plenty!)

juice of 1 lemon

2Tbs olive oil

salt and pepper to taste

2-3 leaves of minced fresh basil

cheese (feta, romano, etc.)

Directions-

Cut zucchini and squash into thin slices;chop tomatoes and red spring onion or scallion. Combine in one bowl.

Add olive oil,salt,pepper and lemon juice into separate bowl and whisk together. Add basil

Drizzle dressing over vegetables. Sprinkle cheese on top to taste.

Store in fridge until ready to eat. It's nice if it has a bit of time to marinate.

Croissant Egg Boats

2009-07-06T09:08:00.001-06:00

This is a recipe by Rachael Ray. She calls it a fancy fake out inspired by fast food. Serve it with fruit or a salad for a delicious breakfast or brunch. Watch Rachael make it here.

Ingredients

2 store-bought bakery croissants
8 slices deli ham
4 slices Swiss cheese
2 large plum tomatoes, thinly sliced
4 eggs
Salt and ground black pepper

Preparation

Preheat oven to 350ºF.

Slice the croissants in half lengthwise. Lay them cut-side up in a greased muffin tin.

Line 2 pieces of ham into the cavities of each half and top them all with a slice of cheese and a few slices of tomato. Crack an egg into each “pocket” and sprinkle them with a little salt and pepper.

Bake until the eggs have set, about 15 minutes for a slightly runny yolk (I found it needed about twice that long). Serve with a side salad for a super simple brunch.

Yields: 4 Servings

Chile Verde Burritos

2009-06-30T15:06:00.002-06:00

I found this recipe on Recipezaar. Kellen said it's better than a restaurant Chile Verde Burrito. I liked that it's Oh So Easy!

SERVES 6

3 lbs boneless pork shoulder cut into chunks (carnitas meat)
2 teaspoons ground black pepper
2 teaspoons garlic powder
2 teaspoons onion powder
1/2 teaspoon onion salt
1/2 teaspoon garlic salt
1/2 teaspoon salt
1/2 teaspoon oregano (Mexican if you can find it)
1/2 teaspoon dried cilantro
1/2 teaspoon ground cumin
1/2 teaspoon ground red pepper
1/2 teaspoon minced onion flakes (or fresh onion)
1 teaspoon minced dried garlic
1 cup water
2 tablespoons beef bouillon
16 ounces salsa verde
tortillas
desired toppings

Mix all seasonings together in small bowl (except Salsa Verde).
Mix Beef Boulion with water and pour in crock pot first.
Rub meat with seasoning, place in crock pot, (for best results, I rub meat with seasoning the night before, let it sit in refrig to marinate).
Cover and set on low for 6-8 hours. (Usually cooked within 6 hours).
One hour before serving, drain pork drippings out leaving about 1/2 - 1 cup with meat. Pour Salsa Verde on top and stir to break up meat. Continue to cook. Just before serving I add a cornstarch slurry to thicken it up. (1 Tbsp cornstarch, 1 Tbsp water).
Serve with Spanish rice, refried beans, cheese, and any other toppings you like and enjoy!

Sugar Free Chocolate that actually tastes good!

2009-06-28T00:41:00.012-06:00

This is not your typical Cook and Tell post, but this sugar free chocolate is soooo good, I had to share it. It's called Amber Lyn Chocolates... and it's sugar free, gluten free, and low in carbs. The sugar free truffles and sugar free dark chocolate with cocoa nibs bar are to die for.

This chocolate is even better than your standard chocolate with sugar. Godiva, Hershey's, Dove and other major chocolate makers have put out sugar free products that are subpar at best and Amber Lyn literally puts them to shame with their wide selection of sugar free chocolate bars, gourmet truffles and chocolate covered almonds.

7 Reasons why you should try Amber Lyn Chocolate:

1. It's Sugar Free
It's sugar free. Amber Lyn uses a sweetener called maltitol that tastes as good as sugar, but with a fraction of the calories and carbs. It's safe for diabetics and anyone else looking to cut down their sugar intake.

2. Low in Carbs
Amber Lyn Chocolates are low in carbs, just 2 net carbs. Some people have even used Amber Lyn Chocolates to lose weight. With its no sugar and low carbohydrate properties is acts as a great craving killer without killing your waste line.

3. Gluten Free
Amber Lyn Chocolates are gluten free and safe for anyone with a gluten intolerance or celiacs disease.

4. Diabetic Friendly
Amber Lyn's sugar free candy snacks are safe for diabetics and have a negligable affect on glucose levels.

5. It's Belgian Chocolate
All of the Amber lyn products are made from premium Belgian chocolate, not the fake stuff. No preservatives and all natural.

6. Best Sugar Free Chocolate...Guaranteed!
It really is the best chocolate I've ever tasted and I prefer it over regular chocolate. Amber Lyn guarantees that you wont be able to tell their chocolate is sugar free. They'll even give you a 100% refund if you don't agree.

7. 10% Discount
I found this coupon code that gives you 10% off your order at the Amber Lyn Chocolate store.
Just enter this code at checkout and you get the 10% discount. I think that's a pretty good reason to try Amber Lyn Chocolates. Here's the code: IHEARTCHOC

So, if you're looking for some great tasting chocolate, but still want to maintain a healthy lifestyle, Amber Lyn is for you.

Check out their website: www.amberlynchocolatestore.com

Mom's Potato Salad

2009-06-21T22:17:00.002-06:00

10 lbs potatoes, peeled and boiled in salt water
1-2 large onion, chopped
10 hard boiled eggs, diced

Dressing:
1 jar Miracle Whip
1 can evaporated milk
1-2 tsp mustard
1-2 tsp sugar
1 tsp salt

Cook potatoes and eggs and let cool completely before dicing. Combine potatoes, onion, and eggs. In a separate bowl mix dressing ingredients and pour over potatoes. Stir gently to coat. Best if let set a few hours or overnight to let the dressing be absorbed and the flavors mingle. Taste before serving and adjust seasonings and liquids to taste.

Crock Pot Baked Beans

2009-05-23T10:17:00.006-06:00

I would never make a different baked bean recipe!

1 lb ground beef, browned and drained

1 lb bacon, browned, drained, and crumbled

2 cups chopped onion, cooked with bacon in last few minutes

1 (15 oz) can pork and beans

1 (15 oz) can blackeyed peas, rinsed and drained

1 (15 oz) can garbonzo beans, rinsed and drained

1 (15 oz) can kidney beans, rinsed and drained

1 (15 oz) can buttered lima beans, rinsed and drained

1 1/2 cup ketchup

1/2 cup dark brown sugar

1 1/2 Tbsp liquid smoke

3 Tbsp vinegar

1 tsp salt

dash of pepper

1 tsp dry mustard

2 cloves garlic, minced

Mix all ingredients together. Cook in a large crock pot on low for 4-6 hours. Best if made the day before. Reheat before serving.

Fruit Salsa with Cinnamon Crisps

2009-04-17T10:53:00.005-06:00

I would like to first apologize that I do not have a picture of this recipe at the moment. However, I hope to be making it soon, so I'll edit this post and add one then.

This is one of my recipes that is one of those dishes I used to save for Munch N Mingle or Picnics in the Singles Ward before I got married, you ladies know what I'm talking about ;). Now I make it when strawberries are in season, or just on sale. I usually at least double this recipe, it goes quickly!

Friut Salsa:
1 pint strawberries, chopped
1 large banana, chopped
1 Red Delicious apple, chopped (I have used Gala, and it was great)
1 kiwi, peeled and chopped
1/4 cup fresh lemon juice (I use bottled)
1/4 cup sugar
1/4 tsp ground nutmeg
1/2 tsp cinnamon

Combine first 4 ingredients. Stir together lemon juice, sugar, nutmeg, and cinnamon; toss with fruit. Chill.

Cinnamon Crisps:*
4 (7 1/2-inch) flour tortillas
Vegatable cooking spray (I used cooking oil in one of those pump sprayers, pampered chef makes one)
2 tbsps sugar
3/4 tsp cinnamon

Cut each tortilla into eighths. Arrange pieces on baking sheets. Lightly coat with cooking spray. Combine sugar and cinnamon, sprinkle over tortillas.

Bake at 350 degrees for 6 to 8 minutes or until lightly browned. Serve with fruit salsa.

Yeild: 4 servings

*Note: these cinnamon crisps are soo good with just plain vanilla ice cream or frozen yogurt. We also use them for sundaes, or with cooked apples. They are very very good with lots of desserts the more I think about it, and they only takes a couple of minutes to make!

Easter Egg Shaped Cake- Carrot Version

2009-04-13T03:45:00.008-06:00

This recipe is my most favorite for Carrot Cake, it's from the Better Homes and Gardens New Cook Book (the one that looks like a tablecloth for a picnic). However, any cake recipe will make this, even a store bought. To make this cake you need the Pampered Chef Classic Batter Bowl, pictured below, or any large bowl that is oven-safe.

I really wanted to decorate mine like a painted Easter Egg, but I only have one tip for frosting bags, and wasn't 100% sure how much of each color I wanted to do. Since I made it a carrot cake, I figured make it more simple and just do carrots on it. But, the possibilities for decoration are endless!!

So, this post isn't so much about the recipe itself, but how to get the egg shaped cake! I made 2 recipes of the carrot cake, giving me 2 pieces of bowl-shaped cake.

After making and completely cooling the 2 cakes, you will need to cut a small layer off the widest part of the cake (the top while baking) to make it level thus enabling it to sit more flush together.

Next, cut one of the cakes across through the middle, cutting the "top" or narrower part off, set the "top" aside. (This enable the cake to sit flat on the plate, and give the whole shape more of an egg look since eggs don't look the same on both ends.)

Then, you will place the remainder of the cake that you have cut in half on your serving plate with the narrower part on the bottom. Frost the top of the cake. Then, place the other cake on top of this piece, with the narrower part upwards, and TA-DA you have an egg shape.

Continue to frost the outside of the cake, and decorate accordingly! Enjoy.

Best-Ever Carrot Cake

4 beaten eggs

2 cups all-purpose flour

2 cups sugar

2 tsp baking powder

1 tsp ground cinnamon

1/2 tsp baking soda

3 cups finely shredded carrots (lightly packed)

3/4 cup cooking oil

1/2 cups finely chopped pecans, toasted (optional- I usually leave these out)

1 recipe Cream Cheese Frosting (below)

Allow eggs to stand at room temperature for 30 minutes. Meanwhile, grease and flour your Batter Bowl that your cake will bake in, and set aside.

In large mixing bowl, stir together flour, sugar, baking powder, cinnamon, and baking soda.

In medium mixing bowl combine eggs, carrots, and oil. Add egg mixture to flour mixture; stir until combined. Pour batter into the prepared Batter Bowl.

Bake in a 350 degree oven for about an hour, or until a wooden toothpick intserted near the center comes out clean. Cool on wire rack for 10 minutes, remove from pan, and cool completely on racks.

Cream Cheese Frosting

1 8-ounce package cream cheese, softened

1/2 cup butter (1 stick), softened

2 tsp vanilla

6 cups sifted powdered sugar

Beat first 3 ingredients with electric mixer until light and fluffy. Gradually add 2 cups powdered sugar, beating well. Gradually beat in additional sugar to reach spreading consistency.

Resurrection Cookies

2009-04-10T23:06:00.003-06:00

While in search of Easter traditions to start in our family, I came across this wonderful idea. I love this because it helps children learn the meaning of Easter in a way that will keep their attention and curiosity. Each step of making Resurrection Cookies is symbolic to the Easter Story. Willow is too young to understand this year but these cookies will become a teaching tool and tradition in our family from now on.

Easter Cookies
Make these cookies the night before, just before bedtime.

Ingredients:

1 cup whole pecans

1 tsp vinegar

3 egg whites

pinch salt

1 cup sugar

zipper baggie

wooden spoon

tape

Bible

Heat oven to 300*. Place pecans in the baggie and close. Let the children beat it with a wooden spoon to break into small pieces. Explain that after Jesus was arrested, He was beaten by Roman soldiers. (John 19: 1-3)

Let each child smell the vinegar. Put 1 tsp into a mixing bowl. Explain that when Jesus was thirsty on the cross. He was given vinegar to drink. (John 19:28-30)

Add egg whites to the vinegar. Eggs represent life. Explain that Jesus gave His life to give us life (John 10:10-11)

Sprinkle a pinch of salt into each child's hand. Let them taste it. Put the rest into the bowl. Explain that this represents the salty tears shed by Jesus' followers, and the bitterness of our own sins. (Luke 23-27)

Add 1 cup sugar. Explain that the sweetest part of the story is that Jesus died because He loves us. He wants us to know and come unto Him. (Psalm 34:8, John 3:16)

Beat with a mixer on high speed 12-15mins until stiff peaks form. Explain that the color white represents the purity in God's eyes of those whose sins have been cleansed by Jesus. (Isaiah 1:18, John 3:1-3)

Fold in broken nuts. Drop by teaspoonfuls onto a waxed paper covered cookie sheet. Explain that each mound represents the rocky tomb where Jesus' body was laid. (Matthew 27:57-60)

Put the cookies in the oven, close the door and turn the oven OFF. Give each child a piece of tape to seal the oven door. Explain that Jesus' tomb was sealed. (Matthew 27:65-66)

Go to bed. Explain that the disciples felt sad to leave Jesus in the tomb just as they may feel sad to leave the cookies in the oven overnight.(John 16:20-22)

On Easter morning, give everyone a cookie. Notice the cracked surface. Take a bite-they're hollow!! The disciples were amazed to find the tomb empty! (Matthew 28:19)

HE IS RISEN!

Happy Easter

Sweet and Spicy Vegan Curry

2009-04-10T16:06:00.002-06:00

*4 potatoes, peeled and cubed
2 Tbsp. olive oil
1 yellow onion, diced
3 cloves garlic, minced
1 tsp. cumin
1/2 tsp cayenne pepper
2 tsp. curry powder
2 tsp garam masala
1/2 to 1 inch fresh ginger root, peeled and minced
1 tsp salt
1 can diced tomatoes
1 can garbanzo beans, rinsed and drained
1/2 package frozen petite peas
1 can coconut milk (cream of coconut)
Rice of your choice (white probably tastes best)

Boil potatoes until tender, about 15 minutes. Drain and allow to air dry.
Heat oil over medium heat. Add onion and garlic. Cook for about 5 minutes.
Add rest of seasonings, incorporate, and cook for about 2 minutes.
Add remainder of ingredients and simmer for about 15 minutes.
Serve over hot rice.
Enjoy!

*I adapted this recipe from "Spicy Vegan Potato Curry" on allrecipes.com. Because I suggest putting this over rice, the potatoes may be redundant. Judge for yourself.

Note: if you don't do the potatoes, feel free to add additional beans or peas--or whatever you imagine up might be good! If you like it more spicy, by all means add more spice. Just be warned that it gets a little more spicy the more you eat.

Omelet Roll

2009-04-08T19:10:00.006-06:00

In need of a creative brunch idea? How about your favorite omelet toppings wrapped pinwheel style? I used the recommended ingredients from this Taste of Home recipe, but next time plan to adapt the fillings more for my family's preferences. The options are limitless, so get creative and have fun!

4 ounces cream cheese, softened
3/4 cup milk
2 Tbsp flour
1/4 tsp salt
12 eggs

Suggested fillings, but use what YOU like:
2 Tbsp Dijon mustard
2-1/4 cup shredded cheddar or swiss cheese, divided
2 cups finely chopped, fully-cooked ham
1/2 cup thinly sliced green onions

Line the bottom and sides of a greased 15-in x 10- in x 1-in baking pan with parchment paper; grease the paper and set aside. In a small mixing bowl or food processor, beat cream cheese and milk until smooth. Add flour and salt; mix until combined. In a large mixing bowl, beat the eggs until blended. Add cream cheese mixture; mix well. Pour into prepared pan.

Bake at 375 for 30-35 minutes or until eggs are puffed and set. Remove from the oven. Immediately spread with mustard and sprinkle with 1 cup cheese.

Sprinkle with ham, onions and 1 cup cheese. Roll up from a short side, peeling parchment paper away while rolling. Sprinkle top of roll with the remaining cheese; bake 3-4 minutes longer or until cheese is melted.

Yield: 12 servings.

**Unfortunately my egg layer ended up cracking and breaking, so the 'pinwheel' effect is not completely there for the photo. I may try using a larger pan next time to create a thinner layer that will roll better and stay in tact. Just a thought.**

Easy Teriyaki Sauce

2009-04-07T16:20:00.003-06:00

This is a simple sauce that's great for marinades, salads, etc.

Ingredients:

1 Tbsp cornstarch
1 Tbsp cold water
1/2 cup white sugar
1/2 cup soy sauce
1/4 cup apple cider vinegar
1 clove garlic, minced
1/2 tsp ground ginger
1/4 tsp black pepper

Directions:

1. In a medium saucepan, combine sugar, soy sauce, vinegar, garlic, ginger, and black pepper.

2. Bring to a boil over medium-high heat.

3. Meanwhile, combine cornstarch and water to make a slurry.

4. When the sauce comes to a full boil add the cornstarch slurry and stir until sauce has thickened and is bubbly.

5. Remove from heat.

6. Store in the refrigerator for two weeks, or freeze for a later use. Makes about 3/4 cup.

Spinach, Chicken and Pasta Salad

2009-04-06T21:53:00.010-06:00

This salad takes a bit of prep work, but is definitely worth it! The different flavors mesh together well to create a salad you won't forget.
This makes a big salad - great for parties.

Serves 10-12 people

Ingredients:

16 oz bowtie pasta, cooked al dente

For the Dressing:

1 cup vegetable oil
2/3 cup Teriyaki sauce
2/3 cup white wine vinegar
6 Tbsp sugar
1/2 tsp salt
1/2 tsp pepper

For the Salad:
1 (10 oz) bag fresh spinach
1 (6 oz) bag Craisins
3 (11 oz) cans mandarin oranges, drained
3 (8 oz) cans sliced water chestnuts, drained *
1/2 cup fresh parsley, chopped
1 bunch green onions, chopped
1/4 cup sesame seeds, toasted
6 oz honey roasted peanuts or cashews
2 cups cooked chicken, cut into small pieces

Directions:

1. Blend dressing ingredients together.

2. Mix dressing, cooked pasta, and chicken in large bowl and marinate for two hours.

3. Combine rest of salad ingredients in large salad bowl. Add pasta and dressing; toss.**

* I omitted these and the salad was great without them.

**Don't finish putting salad together until close to serving time. The nuts will soften and the spinach will wilt.

Peanut Butter Chocolate Chunk Cookies

2009-04-02T15:53:00.003-06:00

I have never loved peanut butter cookies because I can't stand the dry, hard crunch that normally accompanies eating one. This cookie, however, delivers a subtle peanut butter flavor coupled with the soft, moist appeal of grandma's out-of-the-oven specialty. The only problem is trying to eat just one!

1/2 cup butter, softened
1/2 cup creamy peanut butter
1/2 cup sugar
1/2 cup packed brown sugar
2 eggs
1 tsp vanilla

1 1/3 cup flour
1/2 tsp baking soda
1/4 tsp salt
4 (oz) chocolate bars, crumbled*

Preheat the oven to 335 degrees.

In a large bowl or food processor, cream the butter, peanut butter, and sugars. Once creamed, add the eggs and vanilla. Mix well.

In a separate bowl combine the dry ingredients. Stir dry mixture into creamed ingredients. Spoon onto cookie sheet and bake 11-13 minutes, depending on your oven. After briefly cooling on a wire rack, transfer to an air-tight Tupperware to maintain softness.

*I break up the chocolate bars in my Cuisinart to make chunks, but you could buy a bag of chocolate chunks if it's easier.

Shepherd’s Pie Stuffed Potatoes

2009-03-26T09:33:00.002-06:00

This twist on twice baked potatoes is from one of my favorite TV chefs, Rachael Ray.

4 large Russet potatoes, scrubbed clean (I used 6 regular potatoes for portion control and cost)
3 tablespoons extra virgin olive oil (EVOO), divided, plus additional for drizzling
Salt
1/2 red bell pepper, seeded and chopped
1 medium onion, chopped, divided
Freshly ground black pepper
1/2 cup sour cream
1 tablespoon smoked paprika
1 pound ground sirloin or ground turkey
1/2 pound button or crimini mushrooms, quartered
2 cloves garlic, finely chopped or grated
2 tablespoons butter
2 tablespoons flour
1 1/2 cups beef stock
2 tablespoons spicy brown or Dijon mustard
2 tablespoons soy sauce
2 tablespoons Worcestershire sauce
1/2 cup shredded smoked Gouda cheese, for sprinkling on top (I used whatever we had in the fridge)

Pre-heat the oven to 400ºF.

On a baking sheet, toss the potatoes with a hearty drizzle of EVOO and some salt. Bake in the oven until tender, about 1 hour. Let cool.

Turn the oven off and pre-heat the broiler.

While the potatoes are cooling, place a medium skillet over medium-high heat with one turn of the pan of EVOO, about 1 tablespoon. Add the bell pepper and half of the onion to the pan, season with salt and pepper, then cook until the veggies are tender, 5-6 minutes. Transfer them to a large mixing bowl.

When the potatoes are cool enough to handle, cut a thin slice lengthwise off of the top to expose the inside. Scoop out the potato flesh, taking care not to pierce the wall of the potato, and transfer to the bowl with the veggies (reserve the potato shells). Add the sour cream and paprika to the bowl and mash. Reserve warm.

Place a large skillet over medium-high heat with two turns of the pan of EVOO, about 2 tablespoons. Add the ground sirloin or ground turkey to the pan and cook until golden brown, 5-6 minutes. Add the mushrooms and cook until they start to turn golden brown, 4-5 minutes.

Add the remaining onion and garlic to the pan and cook until all the veggies are tender, about 5 minutes more. Push all of the ingredients to the edge of the pan and add the butter to the skillet. Sprinkle the flour over the melted butter and cook for about 1 minute. Add the stock, mustard, soy sauce, Worcestershire sauce and some salt and pepper to the skillet and stir to combine. Bring up to a bubble and simmer until thickened, 2-3 minutes.

Fill the potato shells with the beef and mushroom mixture, then top each of them with the reserved mashed potatoes. Transfer to a baking sheet and sprinkle with the cheese. (You really need to pile each of these three layer high! Pack it on!) Pop the potatoes under the broiler until the cheese is melted and tops are golden brown.

Serves 4-5

Overnight Asparagus Strata

2009-03-23T21:15:00.004-06:00

This hearty, versatile dish is great served for breakfast, lunch, or supper. I love the flavors and make-ahead ease. This is a tasty way to sneak veggies into the kids. Throw in whatever your family likes, what's on sale, or what's in your fridge that day. Give it a healthy makeover without sacrificing flavor by using whole wheat muffins, skim milk, reduced fat cheese, and even turkey bacon/ sausage if you like.
1 pound fresh asparagus, trimmed and cut into 1 inch pieces
5 English muffins, split and toasted
2 cups (8 oz) shredded Colby-Jack cheese, divided
1 cup diced fully cooked ham
1/2 cup chopped red pepper
8 eggs
2 cups milk
1 tsp salt
1 tsp ground mustard
1/4 tsp pepper

In a large saucepan, bring 8 cups water to a boil. Add asparagus; cover and cook for 3 minutes. Drain and immediately place asparagus in ice cold water. Drain and pat dry.

Arrange eight English muffin halves, cut side up in a greased 9x13-in. baking dish. Fill in spaces with remaining muffin halves. Sprinkle with 1 cup cheese, asparagus, ham, and red pepper. In a bowl, whisk the eggs, milk, salt, mustard, and pepper; pour over muffins. Cover and refrigerate overnight.

Remove from the refrigerator 30 minutes before baking. Sprinkle with remaining cheese. Bake, uncovered, at 375 for 40-45 minutes or until a knife inserted near the edge comes out clean. Let stand for 5 minutes before cutting.

Yield: 6-8 servings.
(Recipe from Taste of Home April/May 2004)

Couple of Ideas...

2009-03-19T15:36:00.002-06:00

I was wondering, since we are all either expecting or have a newborn (or almost all of us), are there any recipes that you guys usually make ahead to have a few ready meals once the baby comes??

I have these for my list so far:
2 Lasagna (regular kind)
2-3 Chicken Enchilada guts (so all I have to do is thaw and roll)
1-2 Chicken Pot Pie guts

After that, I draw a blank... What else freezes well that I can start getting these made?

Second idea: I was wondering if we could make a list, maybe not a true post so we could keep it visible on the website, of your opinions of "must have" cookbooks? Whether they are great for ideas, basic recipes that are easy to adjust, or whatever...

My must have's are: The Better Homes and Garden's Cookbook and the Ball: Complete Book to Home Preserving

Grilled Bread with Zesty Lime Butter

2009-03-17T22:50:00.006-06:00

This is a fun twist on traditional garlic bread.

Recipe from Food Network's Semi-Homemade with Sandra Lee.

Ingredients

2 stick unsalted butter, room temperature
2 teaspoons chili lime seasoning
1 tablespoon lime juice
1 loaf French bread, cut in 1/2 lengthwise (French Bread Recipe)

Directions

Preheat a grill pan over a medium-high heat.

Combine butter, chili lime seasoning and lime juice in a bowl and mix well to blend.

Using a butter knife lightly coat both halves of bread with the lime butter. Place on grill and grill about 4 minutes.

My only critique of this recipe is that it's too much butter, even for me, and I love butter. I would use 1 - 1 1/2 sticks of butter and it would still be plenty. Also, I didn't find chili lime seasoning so I used Baja Citrus and it tasted great so I'm sure anything similar would work. I don't have a grill pan so I broiled it in the oven for 4 minutes.

Curried Lentil Soup

2009-03-16T23:51:00.004-06:00

I made this a while back and loved the earthy taste and the fact that it is super healthy. I've been very interested in getting good protein lately in forms other than meat. I am no vegetarian by any means, but I do believe good health can come from reducing our meat intake. I found it in a magazine called Family Circle. I just love lentils in any form. If you're looking for a healthy and very filling meal, this soup will definitely be enough. For someone looking for good-tasting food that is also good for you, this hits the spot.

-1 Tablespoon olive oil
-1 large onion, chopped
-1 large carrot, peeled and chopped
-2 teaspoons curry powder
-1 can (14.5 ounces) diced tomatoes, drained
-1 Cup dried lentils, picked over
-4 1/2 Cups low-sodium chicken broth
-1 Cup water
-1/2 teaspoon black pepper
-1/4 teaspoon salt
-1 bunch (about 3/4 pound) fresh kale, rinsed, tough stems removed, leaves coarsely chopped (about 8 Cups)
-1/4 Cup 2% Greek yogurt

Heat olive oil in a large pot over medium-high heat. Cook onion and carrot, stirring occasionaly, 5 minutes. Stir in curry powder and cook one minute more. Add tomatoes, lentils, broth, water and 1/4 teaspoon pepper to pot. Bring to a boil, then partially cover. Reduce heat to medium-low and simmer for 45 minutes or until lentils are tender. In batches, puree soup in a blender until smooth; return to pot and gently reheat. Stir in remaining 1/4 teaspoon pepper, salt and kale. Cook 5 minutes or until kale is wilted and tender. Dollop each serving with 1 Tablespoon yogurt.

Makes: 4 servings
Prep: 10 minutes
Cook: 55 minutes

Per Serving: 314 calories; 4 g fat (1 g sat.); 22 g protein; 50 g carbohydrate; 11 g fiber; 1,028 mg sodium; 7 mg cholesterol

Congratulations!

2009-03-13T23:44:00.000-06:00

If you haven't noticed, all the authors on our blog are new moms or moms-to-be. April had Tate in December, Ligia had Chrysalis in February, Jami had Ella in March, Lyanna and Taylor are both due with little girls in June, and I'm due with a surprise in May. So at one point all six of us were pregnant at the same time! Congratulations to all of you and good luck with your growing families!

Valentine's Day Cake

2009-03-12T14:33:00.007-06:00

So I've been wanting to post recipes for a while but am just now getting to it. Having a newborn around makes it difficult to get to the computer. But I would like to share this one that I made for my sweet hubby on Valentine's Day. It's super easy. I got the recipe from Alex's mom (Cheryl). I was quite fond of the frosting and adding the sliced berries was my own personal decorative touch. Hope you enjoy my first post. :o)

Valentine's Day Cake:

Cream until fluffy:
3/4 Cup butter
1 3/4 Cups sugar

Add and beat for one minute:
2 eggs
1 teaspoon vanilla
(Danncy Mexican, if you can get it)

Combine separately:
2 Cups unsifted flour
3/4 Cup cocoa
1 1/4 teaspoon baking soda
1/2 teaspoon salt

Add dry mixture to batter alternately with 1 1/3 Cups very cold water, starting and ending with dry ingredients. Pour batter into a fun heart shaped cake pan (I got mine at Walmart for $6) and bake at 350 degrees for 35-40 minutes until done. Cool completely before frosting.

Frosting:

6 Tablespoons butter
1/2 Cup cocoa
2 2/3 Cups unsifted powdered sugar
1/3 Cup milk
1 teaspoon vanilla (Danncy Mexican, if you can get it)

Cream together the butter and cocoa. In a separate container, add the vanilla to the milk. Add the powdered sugar alternately with the milk/vanilla mixture. It's amazing how these few simple ingredients can make such a yummy frosting. Trust me.

Decorate:

I used strawberries because I love the strawberry and chocolate combo. You'll need about 8 medium sized strawberries sliced vertically. Then just get creative. I suppose you could use other fruit if you'd like too. I might try sliced pineapple or raspberries. Any fresh fruit goes well with chocolate. Have fun experimenting.

Crock Pot Chicken Cordon Blue

2009-03-12T04:12:00.006-06:00

So, last night I was looking at my "monthly menu" and decided I needed to stray... Looking at what I had onhand that wouldn't last much longer, I can up with this. Annelyse told me about 15 times how great it was, she even said "Mommy, you should make this EVERY day!" That would be a bit much for me, but this one's definitely being added to the menu!

-1 lb. Chicken, cubed pretty small

-1/2 lb. Ham, I used a Ham Steak (I love those things), cubed smaller than chicken

-1 can Cream of Potato Soup

-2 cups Chicken Stock, or boullion, (I recently found "Kitchen Basics" Chicken Stock- BEST STUFF EVER!!!!)

-1 1/2 cups sliced mushrooms

-3/4 to 1 cup chopped onion, I used sweet

-1 tsp fresh ground pepper

-1/2 cup heavy cream

-1/4 cup water mixed with 3 tbsp corn starch

-2 cups, and a little extra for topping, shredded swiss cheese

-about 1 cup bread crumbs or homemade croutons

-Egg noodles, enough to feed family (dish serves about 6 adults)

Put first set of ingredients in Crock Pot on High for 3 to 3 1/2 hours.

Add cream, water/corn starch mixture, and 2 cups swiss cheese to Crock Pot. Mix well and cook for about 20 to 30 minutes on Low, or until sauce is thickened.

Put onto egg noodles, top with bread crumbs or croutons, then cheese. Enjoy!

I served it with Steamed Broccoli and Whole Wheat Rolls.

French Bread

2009-03-09T13:43:00.004-06:00

I got this recipe from my friend, Elise, and have been very pleased with the result. Her notes are in brackets. I would highly recommend giving this one a try!

2 cups warm water
1 tablespoon yeast
1 tablespoon vegetable oil
1 tablespoon sugar
2 teaspoons salt
5-5 1/2 cups bread flour

Directions

Dissolve yeast in warm water (110 degrees) and sugar in large bowl; allow yeast to proof or foam (about 10 minutes).
Add salt, oil, and 3 cups flour; beat for 2 minutes.
Stir in 2 cups flour to make a stiff dough.
Knead until smooth and elastic, about 10 minutes. [I do not knead by hand; I use kitchen aid on medium for approximately 5 minutes.]
Place in oiled bowl, turn dough to coat all sides, cover and let rise until doubled.
Punch down and divide in half.
Shape dough into two long slender loaves.
Grease and sprinkle with cornmeal either a french bread pan or large cookie sheet.
Place loaves in pan and cut diagonal gashes on top of each loaf (I use scissors).
Cover and let rise until doubled.
Bake at 375 degrees for about 30 minutes.
Note: You can sprinkle or spray water on the loaves during baking if you want a really crunchy crust. [Turn finished bread onto cooling rack to avoid soggy bottoms. And for a very soft crust, cover cooling bread with dish towel.]
[It's hard to mess this recipe up. Try it. You will suddenly become a baker.]

Peanut-ty Granola

2009-03-03T05:30:00.006-07:00

So, granola seems to be one of my top 5 cravings while pregnant. I fell in LOVE with one sold at an Amish Market in Dover, DE. But, since that is 30 minutes away, I just couldn't justify driving all the way there just to get some one week. Thus, this recipe was born. It's very close, just a little less sweet than most granolas, but I love it!

3 Cups Rolled Oats

1/2 Cup Almonds- sliced or slivered

1/2 Cup Unsalted Sunflower Kernals

2/3 Cup Shredded Coconut

3/4 Cup Wheat Germ

2/3 Cup Honey

1/3 Cup Oil

2/3 Cup Peanut Butter

2 tsp Vanilla**

Optional: 1/2 Cup: Crasins, Raisens, Chopped Dried Apricots, or Dried Banana Slices

Preheat oven to 300 degrees. Mix first 5 ingredients in large bowl. Mix last four in smaller bowl, then add to dry mixture. Mix well. Spread out on baking sheet & bake for 30 minutes or until golden. Add any dried fruit if desired. Spread out on wax paper or foil (I just wash my counter off and spread it on there). Break into clusters and store in airtight container. I love to eat it with yogurt or ice-cream/frozen yogurt.

** I forgot to put this the first time!! Glad I checked back...

Honey Apricot Syrup

2009-03-02T16:00:00.003-07:00

This is a thick syrup that has a lot of flavor without being overly sweet. We enjoy this on pancakes and waffles regularly.

Ingredients:
28 to 32 apricots, halved and pitted
1/2 to 1 cup honey
3/4 teaspoon fruit fresh*
1 to 2 cups sugar

Directions

1. Puree apricots to equal one quart; add remaining ingredients and mix well. Bring to a boil in a 3 to 4-quart saucepan and boil for 2 minutes. Pour into sterilized jars and either freeze or process.

2. Process according to your local university extension's recommendations. For Utah County here are some resources: Principles of Boiling Water Canning and Preserving Apricots.
I followed the guidelines for processing apricot puree/nectar - 20 minutes.

White Whole Wheat Sour Cream Pancakes

2009-03-02T15:48:00.004-07:00

These pancakes were surprisingly light for being whole wheat. James said he never would have guessed they were whole wheat if he hadn't known. This is a recipe where I substitute yogurt for the sour cream - less fat and uses up yogurt that didn't quite turn out. Yogurt and sour cream can be used interchangeably, cup for cup, in baking.

I originally got the recipe from bakingbites.com.

The syrup is made from a batch of Honey Apricot Syrup that Taylor and I canned this summer. It's quite thick, but very tasty! I will post that shortly.

Ingredients:
2 1/3 cups white whole wheat flour
3 Tablespoons sugar
1 teaspoon baking soda
1/4 teaspoon salt
2 large eggs
1/2 cup sour cream or yogurt
2 cups milk

Directions:

1. In a large bowl, whisk together flour, sugar, baking soda and salt. Add eggs, sour cream, and milk. Stir just until no lumps remain.

2. Heat a skillet or griddle over medium-high heat. Drop by 1/4 cup onto griddle and cook until golden on both sides.

Serve immediately with your favorite toppings.

Makes about 20 large pancakes.

Salmon with Brown Sugar and Mustard Glaze

2009-02-27T15:09:00.006-07:00

This glaze is a yummy complement to grilled or broiled salmon. Serve with rice or over pasta with a green vegetable for a colorful meal!

Ingredients:

1 Tablespoons light brown sugar
1 Teaspoon honey
1 Tablespoon butter
2 Tablespoons Dijon Mustard
3/4 teaspoons soy sauce
3/4 teaspoons olive oil
1/4 teaspoon ground ginger
Vegetable oil
Salt and freshly ground black pepper
3-4 Salmon fillets, about 6 ounces each

Directions:

1. In a small pan, melt the brown sugar, honey, and butter over medium-high heat. Remove from the heat and whisk in the mustard, soy sauce, olive oil and ginger. Let cool.

2. Preheat grill to medium heat or preheat oven to broil. Brush salmon with vegetable oil and season with salt and pepper to taste. Place the salmon skin side down on the grill or place on a baking sheet if using the oven. Coat the flesh of the salmon fillets with the brown sugar mixture. Grill for 6 to 8 minutes, turning once after 5 to 6 minutes. If broiling, broil for 5-6 minutes, or until fish flakes easily with a fork.

Amazing Deals

2009-02-26T16:46:00.002-07:00

Anyone who is willing to make a drive and shop in a warehouse-y kind of place might want to check out NPS. They get in boxes that are dented, things that stores have over-ordered, things that go out of date soon...stuff like that. Rarely the same deals twice---kindof like a treasure hunt every time.

I especially thought of Kristin when I saw that they had TONS of frozen pie crusts like she gave us to make the homemade pot pie. Get this-- $.50/box. Sweet. Hormone free frozen chicken breasts and tenders for $1.00/package, ten for a dollar whipping cream that is frozen...and sometimes there are super great deals on produce.

If you end up going, you might want to try one of the many chocolate angel food cakes in the freezer section. I quite like it for a sweet, mostly fat free indulgence.

NPS address: 1600 S. Empire Road in Salt Lake City. Enjoy!

Soft Yogurt Sandwich Rolls

2009-02-23T16:49:00.004-07:00

I got this recipe from Bakingbites.com when searching for ways to use my less than desirable yogurt. I really liked the way these rolls turned out and easily substituted half of the flour with whole-wheat flour.

Thanks to Taylor for providing the picture!

Makes 10 rolls

Ingredients
3 1/2 - 4/12 cups all-purpose flour
1 Tablespoon active dry yeast
3 Tablespoons honey
1 cup water, warm (100-110F)
1 cup plain yogurt
1 Tablespoons vegetable oil
1 1/2 teaspoons salt

Directions
1. In a large mixing bowl, combine 1/2 cup flour, active dry yeast, honey, and warm water. Stir well and let sit for 10 minutes, until slightly foamy.
2. Stir in yogurt, vegetable oil, salt and 2 cups of the remaining flour. Gradually stir in more flour until you have a soft dough that sticks together and pulls away from the sides of the bowl. (I do this in my kitchen aid).
3. Turn out dough onto a lightly floured surface and knead for about 5 minutes; or if using a stand mixer continue to knead for just a few minutes; add additional flour if needed, until dough is smooth and elastic.
4. Place dough into a lightly greased bowl, cover with plastic wrap and let rise for 1 hour or until doubled in size.
5. Preheat oven to 375F. Line a baking sheet with parchment paper or a silicone baking sheet.
6. Turn risen dough out of bowl and onto a lightly floured surface. Gently deflate, pressing into a rectangle. Divide dough into 10 even pieces with a board scraper or a pizza cutter.
7. Shape each piece into a round roll. To do this, take all the corners of one of the squarish pieces you just cut and pull them together, pinching them to create a seal. This will pull the rest of the dough tight across the top of your roll, giving you a smooth top. Place on prepared baking sheet. Repeat with remaining dough.
8. Once all rolls have been formed, press down firmly on each one to flatten. Cover with a clean dish towel or greased plastic wrap and let rise for 25 minutes.
9. Bake for about 20 minutes, until rolls are deep golden on the top and the bottom.
10. Remove from pan and cool on a wire rack.

Slow Cooker Refried Beans

2009-02-23T16:28:00.005-07:00

This is a great way to use/rotate your food storage. I typically make a big batch and freeze in 1-2 cup containers for future use.

Ingredients
1 onion, peeled and halved
3 cups dry pinto beans, sorted and rinsed
1/2 fresh jalapeno pepper, seeded and chopped
2 Tablespoons minced garlic
5 teaspoons salt
1 3/4 teaspoons ground black pepper
1/8 teaspoon ground cumin, optional
9 cups water

Directions

1. Place the onion, rinsed beans, jalapeno, garlic, salt, pepper, and cumin into a slow cooker. Pour in the water and stir to combine,. Cook on high for 8 hours, adding more water as needed. Do not let it run dry! Note: if more than 1 cup of water has evaporated during cooking turn down the temperature.

2. Once the beans have cooked, strain them and reserve the liquid. Mash the beans with an immersion blender or some other device, adding the reserved water as needed to attain desired consistency. I usually add all the reserved liquid. You want them pretty wet, especially if freezing for later use because they dry out easily when reheated.

Slow Cooker Steak Fajitas

2009-02-20T13:59:00.003-07:00

I'm so grateful Jami let me browse through some of her slow cooker recipes to try because this one is fabulous. While the meat fell apart, the onions, peppers, and flavor were perfect!

1 beef flank steak (about 1 pound)
1 medium onion, cut into strips
1/2 cup medium salsa
2 Tbsp fresh lime juice
2 Tbsp chopped fresh cilantro
2 cloves garlic, minced
1 Tbsp chili powder
1 tsp ground cumin
1/2 tsp salt
1 small green bell pepper, cut into strips
1 small red bell pepper, cut into strips
Flour tortillas, warmed
Additional salsa

1. Cut flank steak lengthwise in half, then crosswise into thin strips. Combine onion, 1/2 cup salsa, lime juice, cilantro, garlic, chili powder, cumin and salt in slow cooker.

2. Cover; cook on LOW 5 or 6 hours*. Add bell peppers. Cover; cook on LOW 1 hour.

3. Serve with flour tortillas and additional salsa.

*Cooking this long, the meat completely fell apart. I didn't mind because the pieces were evenly distributed and carried the flavor into every bite. However, if you really want to have your meat stay in strips, I would recommend cutting way back on the cooking time for the meat and onions, or even grilling the meat--basting often with the cooked juices from the sauce. You may also try adding the meat after the onions have been going a while, as the full cook time for the sauce enhances the flavor. Just some thoughts. Regardless the texture of the meat, these fajitas really are great. I couldn't gobble them down fast enough!

Chicken Tortilla Soup

2009-02-19T10:18:00.006-07:00

I got this recipe from Jami Harward, and was pleased with just how simple and delicious it is. A can of this and a dump of that into the crock pot, and come dinner time all I have to do is dish up! I used chicken I had previously canned, and it was not only fall-apart tender, but it couldn't have been easier. This is a flavorful, fun recipe I would recommend anyone try.

1 pound chicken, cooked and shredded
1 can (15 oz) crushed or petite tomatoes
1 can (14.5 oz) chicken broth
1 can (10 oz) enchilada sauce
1 can (4 oz) chopped green chilies*
1 can (15 oz) whole kernel corn, undrained
1 medium onion, chopped or 1/2 cup dry minced onion
1-2 cloves garlic, minced
1 tsp chili powder
1 tsp ground cumin
1 tsp salt
1/2 tsp pepper
1 Tbsp dried chopped cilantro (I used fresh)

Combine all ingredients in slow cooker. Cover and cook on high heat 4-6 hours or on low heat 8-10 hours. Serve with tortilla chips, sour cream and Monterrey Jack cheese.

*I didn't have green chilies in my cupboard, so I used tomatoes with green chilies and the spice was just about right for us. If you like to heat things up a bit more, you could add more chilies to your liking.

Buttermilk Biscuits

2009-02-19T10:00:00.005-07:00

Another winner from Stephanie's Kitchen, if I had to use just one word to describe these biscuits it would be FINALLY! I have wanted a great biscuit recipe for a really long time. After countless attempts resulting in palatable, yet disappointingly mediocre biscuits, I was extremely excited by the ease and SUCCESS of this recipe. Barring my stumbling upon some unforeseen, miraculous recipe that outdoes this one, when my grandkids request some of Grandma's delicious, moist buttermilk biscuits, this will be the recipe I'm still using!!

Photo courtesy of Stephanie's Kitchen

Buttermilk Biscuits

makes 6-12 biscuits depending on how thick you cut them**

2 cups flour

1 tablespoon baking powder

1/2 teaspoon salt

1/2 teaspoon baking soda

6 tablespoons chilled butter

1 cup buttermilk

1. Preheat oven to 425 degrees.

2. In a large bowl, whisk together the flour, baking powder, salt and baking soda. Using a pastry blender or 2 knives, cut the butter into the flour mixture until coarse crumbs form. Add buttermilk, tossing with a fork until a dough forms. Turn dough out onto a lightly floured surface. Knead lightly a few times just until smooth. Pat the dough to desired thickness, 1/2 inch to 1 inch (I like thick biscuits). Using a round cookie cutter, cut out biscuits.

3. Bake on ungreased baking sheet for 12-15 minutes or until lightly golden. Brush some melted butter over the tops to make them even more delicious!

[**I experimented with a more thin dough, but my REAL success came when I kept them rolled nice and thick. They really do rise very nicely to make big, thick biscuits, and when they are thick they get that crackle in the middle that marks the classic buttermilk biscuit experience.**]

Butter on Sale at Smith's

2009-02-18T08:26:00.008-07:00

Butter on sale at Smith's for $1.49/ lb.
Time to stock up!

Other good prices at Smith's - Philadelphia Cream Cheese - .99/ 8 oz., Cottage Cheese and Sour Cream - $1.00/ 16 oz.
Another heads up - While at Smith's check for Manager's Specials in the meat and dairy departments. They are foods that are about to expire so they need to sell them soon or throw them away. There's nothing wrong with the food, but if you buy make sure you use it soon or freeze it. You can find some smokin' deals like whole turkey marked down from $28 to $16, Heavy Cream for .79 a pint, Half and Half for .39 a pint. They also have a shelf, usually in the back of the store of other discounted items.
Many grocery stores also have their weekly adds online so you can check for specials without having to drive to the store. Here's a link to Smith's Weekly Adds.

Blueberry Buttermilk Streusel Coffee Cake

2009-02-13T14:25:00.007-07:00

Kristin stumbled upon a food website that is now among my favorites. If I find myself in need of an amazing dessert recipe, I am confident it can be found here.

I tried this hot out of the oven, and was disappointed that it wasn't better. HOWEVER, I took one taste for breakfast in the morning, and was completely converted to this delicious dessert. The rest of the pan hardly made it to the end of the day before I devoured it single-handedly. I will make this one many times, I'm sure. It's a winner!

Recipe and photos courtesy of Stephanie. Click here to view her website.

For the Cake:

2 cups all purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1/4 teaspoon cinnamon

3/4 cup granulated sugar

1/4 cup butter, softened

2 eggs

1 tsp vanilla

1/2 cup buttermilk

1 1/2 teaspoons lemon zest

2 cups fresh or frozen blueberries

For the Streusel:

1/4 cup all purpose flour

1/4 cup granulated sugar

1/4 cup brown sugar

1/2 teaspoon cinnamon

1/4 cup cold butter

1. Preheat oven to 375 degrees. Grease a 9 inch pan.

2. Whisk together flour, baking powder, salt and cinnamon. Set aside.

3. In a bowl of an electric mixer, beat butter and sugar until light and fluffy. Add eggs, one at a time until well incorporated. Add vanilla.

4. Slowly add flour mixture, and than buttermilk until just combined. Do not overmix.

5. Stir in blueberries and lemon zest.

6. Pour batter in the pan, it will be slightly thick.

7. Make streusel. Mix sugar, brown sugar, flour, and cinnamon. Add butter and mix with hands, or a pastry blender until mixture is the size pea sized crumbs. Sprinkle evenly over cake batter.

8. Bake for 30-35 minutes* or until a toothpick inserted in the middle of the cake comes out clean.

*For some reason, it took nearly an hour before mine was ready to come out of the oven. Be sure to check for done-ness so you don't end up with a soggy, soupy mess.

Apricot Pork Roast

2009-02-08T20:28:00.009-07:00

Straight from the dinner table of my dear friend, Candace, this is a really yummy roast with a sweet glaze. Don't have pork? Try it with chicken! It is just delicious, and I'm happy to have another crock pot winner to turn to.

1 medium pork roast
1 small jar of apricot preserves
1 envelope onion soup mix
1/2 bottle Italian dressing
1/2 cup soy sauce

Cook the roast in the crock pot on high for 3-4 hours. In a medium sauce pan, combine preserves, soup mix, dressing and soy sauce. Cook over medium heat until the glaze is well combined and the preserves are melted.

Drain meat. Pour glaze over meat and, lowering heat on the crock pot to medium, cook for another 2 hours. You may want to reserve some glaze to pour over the top at time of serving.

Cut meat and cover with remaining glaze. Serve.

**Recipe and photo courtesy of Candace Staheli. Thanks Cando!**

Honey Grilled Pork Tenderloins

2009-02-06T13:38:00.007-07:00

I got this recipe from Austin's aunt, and we just love it! It offers a fun, sweet flavor that really hits the spot.

2 (3/4 pound) pork tenderloin
1/4 cup soy sauce
5 garlic cloves, minced
1/2 tsp ground ginger
2 Tbsp brown sugar
3 Tbsp honey
2 tsp dark sesame oil
2 tsp vanilla
1 bunch green onion, sliced

Make a lengthwise cut down each tenderloin to within 1/4" of opp0osite side; press open. Combine all other ingredients together and chill at least 3 hours. Grill on covered grill over medium heat about 20 minutes.

**Tip for the pocketbook: Freeze it when it's cheap! When you find the tenderloins on sale, you can easily prepare the marinade, combine with the meat in a freezer bag, and you'll be stocked with the perfect meal to grill at the last minute. Best of all, this way you won't be stuck paying a higher price for the meat.**

BTS Cake

2009-02-06T08:09:00.003-07:00

My stepmother makes this once in a blue moon, maybe it's because she and I eat whatever is left over :D

1 box chocolate cake mix- with needed ingredients from the box

1 can sweetened condensed milk
1 jar/bottle caramel ice cream topping
1 bottle chocolate topping
1 container wihpped cream
1 to 2 bars Heath Bar candy bar- smashed

Make the cake according to package directions in 9 x 13 pan. (I would make it in a pan that you would want to serve the cake in since you won't be removing it until serving.) You can stir in some of the smashed Heath bar if desired, I prefer not to.

When cake is still warm, poke holes in cake with chopstick- it works the best. If you don't have one, just use a skinny handle from a wooden spoon. Pour can of milk onto cake, follow by pouring 1/2 of caramel and 1/2 of chocolate sauce on top as well. Sprinkle 1/2 of Heath bar pieces on top.

Let cake cool, mostly (you don't want it cold when served). After cake is cooled, spread cool whip on top. Top with remaining sauces/toppings and sprinkle with remaining Heath bars. Serve immediately!

Warning: this cake will go FAST!!

Kettle Corn

2009-02-04T20:29:00.000-07:00

I always crave Kettle Corn when at a fair or market. It's one of those things I have to buy but don't like the high price. I made this for the first time last night and was surprised at how easy it is. Kellen said it's better than at the fair. Don't be afraid to experiment and add other flavors to your taste. Just try not to eat the whole batch yourself, like I did. There's no picture because I ate it before I got a chance to take one. Next time! That gives me an excuse to make it again.

Homemade Kettle Corn
1/4 cup oil
1/4 cup sugar
1/2 cup popcorn
Salt to taste

In a heavy pan with tight lid, heat oil over medium high heat with three kernels of popcorn. When kernels pop, add popcorn and sugar at the same time and stir quickly to dissolve sugar. You can also add salt or cinnamon at this point or to cooked popcorn. Cover with lid. Place on the heat for 3 seconds, then remove pan from heat and shake vigorously; repeat as long as corn is popping. Remove from heat and pour into bowl. I used a 5.5 qt pot and it was just big enough. I wouldn't recommend doubling the recipe, rather make two separate batches. You may have greater chances of the popcorn burning doing too much at once.

Variations:

- Add 1/4 tsp cinnamon, salt, vanilla, or 1 teaspoon chipotle powder with the sugar in the pan.

- Toss mini M&M's or chocolate chips into warm popcorn.

- Drop a few drops of food coloring into the oil and stir before adding popcorn and sugar.

- Scatter cooked popcorn on a baking pan lined with waxed paper and drizzle white and dark chocolate all over it. Turn over by laying another pan top upside down and flip the popcorn over. Drizzle the other side. Heavily. Break apart. Add nuts or whatever. Try different flavors of chips. Peanut butter, or butterscotch, or whatever you can find. Bag and give to friends for gifts.

- Instead of using oil, melt about 1/4 cup of butter flavored shortening. It makes the kernels pop much faster, lighter, and adds a hint of buttery taste.

- Use halt white sugar and half brown sugar.

- Do not add powdered flavorings to the oil as it will burn. Instead, sprinkle on cooked popcorn.

Good Buy = .99 cent Chicken Breasts

2009-01-30T11:01:00.004-07:00

Those in the Provo area may be interested to know that a new supermarket, Buy Low, has a opening special of boneless skinless chicken breasts for .99 cents/lb. The only catch is that you have to buy a 40 lb. box. If you have the freezer space it will save you a lot of money in the long run!

The sale runs through Feb. 3rd. I'm not sure if quantities are limited.

Please Pass the Recipe for Flour Tortillas/Tips

2009-01-30T10:56:00.004-07:00

Hey Ladies,

I'm looking for tips/recipes for a good homemade flour tortilla. I've made tortillas a few times, but I can't seem to keep them soft and pliable after they're cooked. I roll them super thin so I'm not sure quite what is going wrong. Advice from someone who's made them successfully would be wonderful! If anyone in the area would be available to get together for a tortilla making day I would love that.

Thanks!

Spinach Salad

2009-01-27T11:30:00.008-07:00

I made this salad over the weekend for a family get together. I came home with an empty bowl and many requests for the recipe. It's quick and easy using many ingredients that are on hand already. 1 bundle of spinach
1 head of lettuce (or all spinach)
1 purple onion, thinly sliced (I used half an onion and it was plenty)
mushrooms, sliced
1 cup cottage cheese or feta
3/4 cup grated Swiss cheese
1/2 lb cooked and crumbled bacon*
optional: Cranberries and whatever else you like or have on hand. I threw in an avocado and sunflower seeds. Hard boiled egg or toasted nuts would also be great.

Put all ingredients in a large bowl.

Dressing:
1/3 C white vinegar
3/4 C oil
1/3 C sugar (I used less)
3/4 tsp salt
3/4 Tbsp poppy seeds
squirt of mustard

Combine all dressing ingredients in a jar and shake. Pour over salad just before serving and toss to coat.

*Tips and Tricks: I think the best way to cook bacon is in the oven. Lay the strips out on a broiler pan or a rack in a cookie sheet lined with foil for easy clean up. Do not overlap bacon. Place it under the broiler for 3-5 minutes depending on desired crispness. This is faster, leaner, and less messy than stove top.

Stinky Garbage Disposal?

2009-01-21T17:57:00.002-07:00

Well, this may be a no brainer to some, but I discovered the cheapest and best thing for my stinky garbage disposal in my sink. It doesn't really help I guess that we are renting our home right now, so only the Lord knows what people before me have put into it!

So, I use orange peels, yup, and they're free! I just use either a butter knife or an orange peeler (love those things!!) and score the peel into 4 sections to peel it. I leave the peel on the counter to dry out for the rest of the day (enjoy the orange- this is the best part), maybe to the next morning. Once it's dry, I just put them into a plastic bag (we eat quite a few oranges as a family of 5 going on 6). They seem to last forever and when we don't get oranges for a while- price inflation due to off season times- we usually have plenty. Whenever my sink seems a little stinky, I just drop one or two in and run the disposal. Citrusy freshness galore! I just love it.

Red Enchilada Sauce

2009-01-19T16:12:00.002-07:00

This is a rich, flavorful red enchilada sauce. I usually quadruple the recipe and freeze to use in later meals. I use this enchilada sauce when preparing the cafe rio style meat instead of buying canned.

Ingredients:
1 teaspoon olive oil
2 cloves garlic, minced
1 Tablespoon onion, minced
1/2 teaspoon dried oregano
2 1/2 teaspoons chili powder
1/2 teaspoon dried basil
1/8 teaspoon ground black pepper
1/8 teaspoon salt
1/4 teaspoon ground cumin
1 teaspoon dried parsley
1 teaspoon dried cilantro, or 1 tablespoon fresh cilantro, chopped
1/4 cup salsa
1 -80z can tomato sauce
1 1/2 cups water

Directions:
1. Heat oil in a large saucepan, add garlic and onion and saute lightly (do not let garlic brown);
2. Add oregano, chili powder, basil, pepper, salt , cumin, parsley, salsa, and tomato sauce. Mix together then stir in water.
3. Bring to a boil then reduce heat to low and simmer for 20 minutes.
4. Enjoy on top of enchiladas or substitute for canned enchilada sauce in other dishes.
5. If desired, you can blend with an immersion blender until smooth.

Cafe Rio Style Salad

2009-01-19T15:46:00.003-07:00

Taylor told me to get on the ball and post this recipe because a few people were requesting it. :) I have a minute so I'll post it now before I forget. Included are the recipes for the rice, meat, and ranch dressing for a Cafe Rio style salad. The meat is made like the sweet pork, however, chicken or beef can be substituted. Enjoy!

Meat Ingredients:
1-32oz can of red enchilada sauce
1 cup brown sugar
1 can of sprite or coke*
3 cups of water*
1 3-4 pound pork roast, or equivalent of beef or chicken

Meat Directions:
Cut off any fat from the meat and place in crock pot. Cook roast in 1 can of sprite or coke and 3 cups of water for 6-8 hours on low in crock pot; drain and shred. Mix in sauce and cook for 1 more hour. *When using chicken breasts I just cook it in the enchilada sauce and omit the sprite and water. I add the brown sugar after I shred the meat (which shreds easily in the crock pot) and cook a little bit longer to dissolve the sugar. I prefer chicken over the pork because there is less fat and fewer steps to follow. The chicken also takes less time to cook - 4-6 hours.

Rice Ingredients:
2 cups water
2 teaspoons chicken bouillon
4 teaspoons garlic, minced
1/4 bunch cilantro
1/2 can green chiles
1/8 teaspoon salt
1/2 tablespoon butter
1/4 onion, diced
1 cup white rice

Rice Directions:
Blend cilantro, green chiles, and onion together in a food processor. Bring water to a boil and add all ingredients. Simmer covered for 20 minutes, or until rice is tender.

Ranch Dressing Ingredients:
1 cup Mayonnaise or miracle whip
1 cup milk
4 Tablespoons ranch powder
2 tomatillos
1/2 bunch of cilantro
1 or 2 garlic cloves
1 jalapeno (remove seeds for a milder dressing)

Ranch Dressing Directions:
Remove outer papery covering from tomatillos and core, roughly chop cilantro, garlic, and jalapeno; Place all ingredients in a blender and blend until smooth.

Serve over chopped Romaine lettuce, tortilla chips, or a warm tortilla, and black beans. Garnish with tomatoes, or pico de gallo, if desired.

This could also be made into a burrito. I would just substitute a green sauce for the ranch dressing.

**Taylor has successfully frozen the ingredients for the ranch dressing, minus the milk and mayonnaise, for a quick dressing in the future. For the rice, she froze the spices, green chiles, and garlic in ice cube trays.

Blackened Chicken Wraps

2009-01-16T15:10:00.004-07:00

I really like wraps and this is probably my favorite one. The spicy chicken and the coolness of cole slaw just blend together so well. I love it. I'll add a photo as soon as I make this!

Ingredients:
Chicken Marinade:
2 cups water
6Tablespoons lime juice
4 Tablespoons soy sauce
1 Tablespoon Worcestershire

Cajun Spice Blend:
1 Tablespoon salt
2 teaspoons sugar
2 teaspoons paprika
2 teaspoons onion powder
2 teaspoons black pepper
1 teaspoon garlic powder
1 teaspoon cayenne pepper
1 teaspoon white pepper

4 boneless, skinless chicken breast halves
2 Tablespoons butter

1 can black beans, drained and rinsed

About 2 cups of cole slaw

4 Burrito size Tortilla Wraps - spinach, tomato, or even regular flour tortillas work well.

Directions:

Combine water, lime juice, soy sauce, and worcestershire in a medium bowl and stir. Add the chicken breasts to the marinade, cover bowl and keep in the refrigerator for several hours. Overnight is even better.
Combine the spices for the Cajun spice blend in a small bowl. Sprinkle a teaspoon of the spice blend over one side of each of the chicken breasts. Cover the entire surface of the chicken with spice.
Melt the butter in a hot pan, then sear the chicken breasts for 2-3 minutes on the side with the spices. While the first side cooks, sprinkle another teaspoon of spices over the top of the other side of each chicken breast, coating that side as you did the other. Flip the chicken over and sear for another 2-3 minutes. The surface of the chicken will be coated with a charred, black layer of flavor. *You may want to do this in an electric griddle outside if you don't want to smoke up the house.
Finish cooking the chicken on a barbecue grill for 2-3 minutes on each side; or heat oven to 350F and finish baking for 10-15 minutes, checking temperature towards end of time to make sure the breasts don't dry out. *The chicken can be made ahead of time and stored in the fridge.
Let chicken cool and then slice each breast into several pieces.
Take wraps and layer chicken, about 1/4 cup black beans, and 1/4-1/2 cup of cole slaw (depending on taste). Fold in edges and wrap. These don't store well so eat immediately!

Cole Slaw

2009-01-16T15:03:00.004-07:00

I really like this cole slaw on pulled pork sandwiches or in a wrap (see Blackened Chicken Wraps).

Serves 10-12

Ingredients:
1/2 Cup Mayonnaise
1/3 Cup sugar
1/4 Cup milk
1/4 Cup buttermilk
2 1/2 Tablespoons lemon juice
1 1/2 Tablespoons white vinegar
1/2 teaspoon salt
1/8 teaspoon pepper
8 cups finely chopped cabbage (about 1 small head)
1/4 cup shredded carrot (1 medium carrot)
2 Tablespoons minced onion

Directions:
1. Combine chopped cabbage and carrots
2. Combine the mayonnaise, sugar, milk, buttermilk, lemon juice, vinegar, salt, and pepper in a large bowl and beat until smooth.
3. Add the cabbage, carrots, and onion, and mix well.
4. Cover and refrigerate for at least 2 hours before serving.

Japanese Salad

2009-01-16T14:41:00.003-07:00

This is a crunchy cabbage salad that our family likes to have occasionally. The next few recipes I'm posting all deal with cabbage since the last one I bought was huge. :)

Ingredients:
2 Cups cooked chicken, diced
2 Tablespoons slivered almonds
1/2 head cabbage, shredded into bite size pieces
2 green onions, chopped
1 package chicken flavored Top Ramen, break up noodles, do not cook
2 Tablespoons sesame seeds, toasted until browned (about 8-10 minutes)
1 package seasoning from Top Ramen
Dressing:
1 Tablespoon sugar
1/2 C salad oil
1 Teaspoon salt
1/2 Teaspoon pepper
3 Tablespoons white vinegar

Instructions:
Combine ingredients for salad, set aside. Combine ingredients for dressing and pour over salad, tossing. Let stand in refrigerator overnight.

Homemade Croutons

2009-01-15T23:33:00.003-07:00

Is it just me, or do croutons at the store seem way over priced? I think they are and decided to try my hand at making my own. You can use any bread that you may have on hand - stale bread works great - and enjoy yummy croutons at a fraction of the cost.

Virtually any kind of seasonings can be used - experiment to see what your family likes!

Ingredients:
4 cups bread cubes
4 Tablespoons olive oil or melted butter
3 garlic cloves, finely minced
2 Tablespoons dried basil
2 Tablespoons dried thyme
2 Tablespoons parmesan cheese, grated

Directions:
1. Preheat oven to 35oF.
2. Warm butter until melted on stove top or in microwave. Add garlic and seasonings and mix well. Add bread to mixture and toss to coat all the cubes.
3. Transfer to baking sheets, spreading bread out in a single layer, and cook in the oven for 15-20 minutes, stirring occasionally until golden brown.
4. Cool completely and serve. You can also store in an airtight container or freeze until needed.

*I like to double or triple the batch and store it.

*If you use a strong-tasting bread, like homemade whole wheat bread, I find you have to increase the seasonings to get a good flavor.

Ginger Mango Chicken Lettuce Wraps

2009-01-15T23:25:00.002-07:00

Makes 4 Servings

Ingredients:
1/2 Tablespoon sesame oil
1 lb. chopped chicken breasts
3 Tablespoons soy sauce
2 1/2 Tablespoons rice vinegar
2 Tablespoons honey
1 Tablespoon grated fresh ginger*
1/2 Tablespoon minced fresh lemon grass
1 Large mango, peeled, pitted, chopped
8-12 lettuce leaves
1/4 Cup red bell pepper, chopped - optional
2 Tablespoons green onion tops, sliced - optional
2 Tablespoons fresh cilantro leaves, chopped - optional, but adds flavor

Directions:

Heat oil in medium skillet over medium heat. Add chicken - cook, stirring frequently, until slightly browned.
Stir in soy sauce, vinegar, honey, ginger, and lemon grass.
Finely chop half of the mango and add to the skillet.
Cook 5 minutes, or until sauce is very thick; cool slightly.
Spoon chicken into lettuce leaves and top each with remaining mango, bell pepper, green onion, and cilantro.

*This has a strong ginger flavor, so use less if you are not a big ginger fan. 1 tsp ground ginger can be substituted.

Red Pepper Chicken

2009-01-13T22:02:00.002-07:00

The night before I served this, Kellen and I went out to eat at a fancy restaurant with his family. He said he would have rather eaten this than what we had there. It is basically an open and dump recipe to be cooked in the crock pot, as well as budget and figure friendly. My favorite kind!

4 boneless, skinless, chicken breast halves
1 can (15 oz) black beans, rinsed and drained
1 jar (15 oz) roasted red peppers, undrained
1 can (14.5 oz) Mexican stewed tomatoes, undrained
1 large onion, chopped
1/2 tsp salt
Pepper to taste
Hot cooked rice

Place the chicken in a slow cooker. In a bowl, combine the beans, red peppers, tomatoes, onion, salt, and pepper. Pour over chicken. Cover and cook on low for 6 hours or until chicken juices run clear. Serve over rice.

I bought the roasted red peppers at the dollar store. Yes for only $1. It was a 12 oz jar instead of 15 oz but that's ok. I roughly sliced the tomatoes and peppers. I did not mix in a separate bowl but poured everything into the crock pot and gave it a quick stir. At the end of cooking, I removed about 1 cup of the juices to make the rice. If you add a little more liquid, maybe 1/2 cup liquid to 1 cup rice, you could probably add the rice in the beginning and cook along with the chicken (you might have to experiment with the amounts).

A trick I use almost always when I have juices with crock pot cooking is to add about 1-2 Tbsp of corn starch and turn on high for the last 15-20 minutes of cooking. The juices thicken just enough to give you a sauce that coats instead of a runny juice. I also grated a little cheese over the chicken breasts.