Wednesday, October 29, 2008

Teriyaki chicken*

chicken breasts (you can use as many as you'd like)
1/2 cup soy sauce
3/4 cup granulated sugar
1 tsp garlic salt

put chicken in a shallow baking dish. Mix remaining ingredients and pour over chicken. Bake at 350 degrees for 30 minutes, turn chicken over and bake for an additional 15-30 minutes.

Thursday, October 16, 2008

Southwestern Chicken and Sweet Potato Stew in a Pumpkin

3 T. olive oil
1 large sweet onion (Walla Walla, Mayan, etc), peeled and chopped
1 red bell pepper, cored and chopped
1 orange bell pepper, cored and chopped
1½ lbs. boneless and skinless chicken breasts, cut into 1” dice
1 lb. (4 links) of andouille sausage or other sausage of choice (chicken with sun dried tomatoes, turkey sausage, or even smoked kielbasa will do the trick!)
2 large cloves garlic, minced
1 tsp. cumin powder
1 tsp. chili powder
4 oz. can chopped green chilies
15 oz. can garbanzo (or pinto, kidney, black, or great northern) beans, with liquid
15 oz. can chopped tomatoes with liquid + 15 oz. can of water
3 lbs. sweet potatoes, peeled and cut into 1” pieces
1 tsp. kosher salt
12” pumpkin, top removed and seeded (or use decorative ceramic autumn/Halloween themed serving bowl)
1 bunch fresh cilantro, coarsely chopped
1 cup sour cream
2 cups Shredded Cheddar, Monterey Jack, or Colby cheese
In a large saucepan or stockpot, heat oil. Add onions and peppers, cook for 2-3 minutes on medium heat until softened. Add chicken, sausages, and garlic. Stir, cook on medium for 5-8 minutes until chicken is browned lightly on the outside. Add cumin powder, chili powder, chopped green chilies, beans, tomatoes, sweet potatoes and salt.
Cover; simmer on low heat for 20-30 minutes or until sweet potatoes are tender, stirring gently on occasion. Taste for seasoning.
Place stew in carved out pumpkin, cover top with foil and place on baking sheet. Keep warm in 200 degree oven until ready to serve. (No longer than 2 hours.)
Serve with garnishes of cilantro, sour cream, and cheese in separate bowls for guests to help themselves. Serves 6-8.

Monday, October 13, 2008

Chicken and Gravy *

This one is so easy that I don't know that it even deserves one star.

6 chicken breasts
1 can cream of chicken soup
1 brick of cream cheese
1 packet of dry italian dressing mix

Combine all ingredients in a crockpot and cook for 5-7 hours (my crockpot seems to cook things faster than what most recipes call for, so check it after 5 hours.)

*on tip-I used the fat-free cream cheese last time and it wouldn't mix in very well and came out really thick. If you want to use the fat free kind I would suggest adding some water to it.

Friday, September 19, 2008

Keeping apples fresh

Alison Parker gave me the best advice on how to keep apple slices from turning brown when you take them with you on an outing. Some people put them in lemon juice but I have never liked the way that makes them taste.

Slice up the apple and then pour pineapple juice on them. Works like a charm and they taste almost the same-maybe a little sweeter, but they are tasty!

Thursday, September 11, 2008

Banana Bread

This is a recipe from my friend Rebecca - Its delicious. Not very hard, takes a few bowls though...

Oven: 325 Pans: 2 greased bread pans

5 Bananas
4 Eggs
1 Cup Shortening
2 Cups Sugar
4 Cups Flour
2 tsp Baking Soda
1 tsp Salt

In Bowl 1: Beat bananas to a liquid add eggs and beat.
In Bowl 2: Cream together shortening and Sugar - add to bowl 1.
Her directions are to add Flour, Salt and baking soda and mix. I did those in a separate bowl first and then added them. I don't know if that was necessary, but everything I have baked says to mix the dry separately before adding, so I don't know...

Bake at 325 for 1 hour (Makes 2 loaves or a few little loaves.)

Tuesday, August 26, 2008

Chicken Lasagna Florentine- in crockpot

This is so easy & so yummy! I would definitely recommend using a Reynold's crock pot liner for easy clean up!

2 (10 3/4 ounce) cans condensed reduced fat cream of chicken soup, undiluted
1 (10 ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
1 (9 ounce) package frozen diced cooked chicken (I cooked a large chicken breast myself)
1 (8 ounce) carton reduced-fat sour cream
1 cup 1% milk (skim worked fine)
1/2 cup grated fresh Parmesan cheese
1/3 cup chopped onion
1/4 tsp salt
1/4 tsp pepper
1/8 tsp nutmeg
9 uncooked lasagna noodles
cooking spray
1 cup (4 oz) shredded part-skim mozzarella cheese

1. Combine first 10 ingredients in large bowl; stir well.

2. Place 3 uncooked lasagna noodles in bottom of a 5 quart crock pot coated with cooking spray (or liner), breaking noodles in half as necessary to fit crock pot. Spread one-third of spinach mixture over noodles; sprinkle with 1/3 cup mozzarella cheese. Layer 3 more noodles, half of remaining spinach mixture, and 1/3 cup mozzarella cheese. Top with remaining noodles and spinach mixture, sprinkle with remaining 1/3 cup cheese.

3. Cover with lid; cook on high heat setting 1 hour. Reduce to low heat setting, and cook 5 hours or until pasta is done.

Yields 8 servings (about 1 cup each)

So, this is a Weight Watchers recipe and it is 7 points per serving. The serving size is very filling!
If you are not interested in cutting fat, you might want to increase the cheese a bit.


Wednesday, June 18, 2008

Rumbi Island Grill - Voodoo Chicken Salad

Chicken Salad 3 cups lettuce mix
2 Tbs.feta cheese
2 Tbs.diced tomatoes
¼ cup tortilla strips
½ cup voodoo dressing
½ cuphot chicken breast diced

Grill the chicken breast, let it cool and dice it. Place the lettuce mix on a salad plate. Sprinkle the feta cheese and diced tomatoes over the salad. Starting from the left side of the plate, place the tortilla strips in a line from the top to the bottom over the lettuce mixture. Place the salad dressing in a container on the side. Sprinkle the chicken down the center of the salad.

Voodoo Dressing 1/4 cup Dijon mustard
1/4 cup fresh lime juice
1/4 cup chili paste
2 Tbs.crushed red pepper
3/4cup lite mayonnaise
1 1/2 cups sesame oil
1 cup rice wine vinegar
1/2 cup soy sauce
1 1/2 cups white sugar
1/4 cup minced garlic
1/3 cup pureed ginger

Place all ingredients into a large bowl except the ginger. Using an electric mixer, mix for one and one-half minutes. Scrap the sides of the bowl and the beaters and mix for an additional 30 seconds. Add the ginger to the dressing with a hand whisk and mix for one minute or until the ginger is totally mixed.

This was on Good Things Utah.

Thursday, June 12, 2008

Healthy and easy popsicles

This one is from Parenting Magazine:

~Puree 1 cup each sliced strawberries (or blueberries, bananas, etc.) and low-fat vanilla yogurt in a blender until smooth, about 30 seconds. (If you want it chunkier, puree for 15 seconds)

~Pour into molds; insert stick. Freeze four hours, or overnight.

The picture makes this look TASTY!!!

Devilish Eggs

I just found this recipe in Parenting Magazine. I love deviled eggs, I haven't tried this one yet, but I think it's a pretty common recipe:

Prep: 10 minutes
Yield: 6 servings

6 large hard boiled eggs, peeled
1/4 Cup mayo
1/4 tsp salt
dash black pepper
1/4 tsp dry mustard

Cut eggs in half lengthwise, and remove yolks to a small bowl. Reserve whites. Add mayo, salt, pepper, and mustard to yolks; mash with a fork to combine.

Spoon yolk mixture into egg whites; sprinkle with paprika before serving.

Wednesday, June 11, 2008

Chicken croissant sandwiches

Brick of cream cheese- softened
2 cooked chicken breasts- cubed
2 packages refrigerator crescent rolls
1 package instant stuffing- dry
2 cooked chicken breasts- cubed
1 stick of margarine- melted
(You can use low fat or fat free cream cheese & rolls)

Reserve 1 cup of the dry stuffing, set aside.
Preheat oven as directed on roll package.

Combine cream cheese, chicken, and remaining stuffing mix in a bowl. Form mixture into 16 even balls about the size of a ping pong ball. (You might have a little mixture left over.)

Open crescent rolls and separate into individual triangles. Place one ball in each triangle and roll up like a croissant. (See package directions)

Roll each one in melted margarine and then in reserved stuffing mix. Place on cookie sheet and bake per package directions.

Monday, June 9, 2008

Super easy, yummy, pasta salad*

Monica Cowan took pity on me and my girls the other night while Steve was out of town and she made the most delicious pasta salad that I copied and made for dinner tonight.

Pasta Salad:
1 box of noodles (I used Penne noodles)
1/2 Cup Mayo (I used the light and it was tasty)
1/2 Cup zesty Italian dressing (I used the fat free and it was also good)
The rest of the ingredients you can add as much or as little as you'd like:
Diced tomatoes
Diced cucumbers
Kidney beans (drained and rinsed)
Pepperoni (cut into quarters)
Cubed cheese-I used cheddar, but I'm sure you could use whatever kind you'd like.
Broccoli cut into bite size pieces

Cook the noodles according to the box, drain. Rinse with cold water and then pour into a large bowl. Add all the other ingredients and then mix together. Refrigerate for about an hour until it's all chilled. Eat and enjoy!

This is a perfect meal for a HOT day like today when you don't want to turn on the oven.

Friday, June 6, 2008

Super Easy Truffles

These are really easy to make and are quite good, although very rich (aren't all truffles, though?)

36 oreos, crushed/processed into fine crumbs
8 oz. pkg of cream cheese, room temperature

For chocolate truffles, all you do is use a mixer to thoroughly combine the oreos and cream cheese. Freeze in the bowl just long enough to be easy to scoop (maybe 1/2 - 1 hour). Use a small cookie scoop/ melon baller, and place scoops of the dough onto a piece of waxed paper on a cookie sheet. Freeze until firm. Once frozen, melt some chocolate or almond bark (chocolate or white). Using a toothpick, dip the frozen truffle into the chocolate, and place back on the waxed paper. If you are making multiple kinds, swirl chocolate on top in a distinctive pattern, or drop sprinkles on top (before the chocolate hardens) so you know what kind of truffle is inside.

For other flavors of truffles, use a combination of regular oreos OR vanilla oreos and flavorings. For example, we've made raspberry, orange, rum, mint, etc. truffles. The amount of extract to use depends on your tastes- anywhere between 1-3 tsp! I think that the mint truffles turn out better just using mint oreos.

Easy and fun- it feels so gourmet- even though it's ridiculously easy!

Enjoy! Alisa

Monday, May 19, 2008

Stir fry asparagus on the grill:
Place large slices of red onion in grill bowl, cook on low, stirring occasionally, until tender. Turn heat to high. Add asparagus, drizzle with olive oil. Sprinkle with coarse salt, pepper, crushed oregano, garlic powder. Stir frequently until asparagus is done. Don't overcook!!!

Cold tortellini salad:
Cook tortellinis (fresh, in refrigerated section of grocery store) and drain. Place in ice water and set aside. Chop lots of tomatoes and green onions. Set aside 1/2 cup tomatoes for garnish. Drain pasta, add veggies, and some Zesty Italian (Kraft) dressing. Add some chopped chives if you have them, and stir to coat. Place in a bowl and surround with leftover tomatoes.


Wednesday, May 7, 2008

Chili Mac & Cheese *

Ok--- I feel silly even putting this on here, but it is our new favorite quick meal.

Make your favorite brand of Mac & Cheese.
Heat a can of Chili
Mix the two together and serve. It is so easy, and very yummy!!!!!

Tuesday, April 8, 2008

Shepherds Pie *

Here's a yummy, easy recipe from hardest part of making this was spreading the mashed potatoes on top of the hamburger mixture without making it look too yucky.)

Shepherd's PieFrom: Campbell's Kitchen
Prep: 20 minutesBake: 15 minutes
1 lb. ground beef 1 medium onion, chopped
1 can (10 3/4 oz.) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)1 tbsp. ketchup
1/8 tsp. ground black pepper
1 cup frozen peas and carrots
1 cup milk
2 tbsp. butter
1 1/3 cups instant mashed potato flakes or buds (add the flakes slowly, I ended up not using all of them because it was making the potatoes too thick.)

Cook beef and onion in 10" skillet over medium-high heat until well browned, stirring to break up meat. Pour off fat.
Stir soup, ketchup, black pepper and peas and carrots into skillet. Spoon beef mixture in 9" pie plate.
Heat milk and butter in 2-qt. saucepan over medium-high heat to a boil. Remove from heat. Slowly stir in potatoes. Spoon potatoes over beef mixture.

Bake at 400°F. for 15 min. or until potatoes are lightly browned.

Sunday, March 30, 2008

Wonton Salad

1 lb. iceberg lettuce, washed and torn
1 lb. romaine lettuce, washed and torn
2 Tbs. sesame seeds, toasted
4 green onions, sliced
2 Tbs. slivered almonds, toasted
1 can waterchestnuts, drained and chopped
2 cups teriyaki chicken, cooked and cubed/shredded
4 oz. wonton skins, sliced and baked or fried
1 oz. maifun, fried for a few seconds on both sides

6 Tbs. sugar
2 tsp. salt
1 tsp. pepper
2 tsp. sesame oil
7 drops Mongolian fire oil
6 Tbs. rice vinegar
4 tsp. soy sauce
1 tsp. dry mustard
1/4 cup canola oil

Mix the dressing. Mix together the salad ingredients with the dressing. Stir in the wontons, almonds, and maifun when ready to serve.

Easy Alfredo Sauce

1 pint heavy whipping cream
1 stick butter
2 Tbs. cream cheese
3/4 cup freshly grated Parmesan cheese
1/2 tsp. garlic powder
dash pepper

Simmer and stir the first three ingredients until melted together. Add the rest of the ingredients and simmer on low 15-20 minutes or so. Great on fettuccine with grilled chicken and steamed broccoli.


Grilled Chicken and Pasta Salad

I first had this at a ward luncheon, and everyone (me included) asked for the recipe!

1 pkg. baby spinach
2 Tbs. sesame seeds
1 can sliced waterchestnuts
8 oz. bowtie pasta (cooked, drained, and cooled)
1/2 cup sunflower seeds
1 cup bean sprouts
3 chicken breasts (seasoned with lemon pepper, grilled, and chopped)

1/2 cup canola oil
1 tsp. salt
3 Tbs. soy sauce
1/2 tsp. sesame oil
1/2 cup sugar
1 tsp. sesame seeds
2 Tbs. seasoned rice vinegar
1 tsp. fresh garlic, minced

Cook the chicken and the pasta. Toss together all the ingredients and chill for a half hour before serving.


Amazing Chocolate Chip Cookies

Kaili makes these chocolate chip cookies all the time, and she is quickly becoming famous for them. It makes a lot. You may want to freeze half of the dough or even plan on giving a bunch of cookies away! You can freeze them after scooping the cookies onto a pan, then when they are frozen, place in Ziploc freezer bags. When baking frozen ones, I think you are supposed to lower the temperature to 325, but then bake them for 15-20 minutes.
1 cup shortening
1 cup butter
1 1/2 cups sugar
1 1/2 cups brown sugar
1 Tbs. vanilla
5 cups flour
2 tsp. baking soda
2 tsp. salt
4 cups chocolate chips
3 eggs, beaten
Cream the shortening, butter, sugars, vanilla and eggs. Then stir in the baking soda, salt, and flour. Stir in chocolate chips. Scoop onto cookie sheet using a large cookie scoop (about 1/4 cup size). Press down lightly on the cookie to flatten the very top. Bake at 375 degrees for 10 minutes.
Easy Rolls

These rolls are really good, you don't have to knead them, and they actually turn out! They use less flour to ensure that they will be soft and tender, so don't skip the "chill in the refrigerator" part!

1 pkg. active dry yeast
1 1/2 cups very warm water
1/2 cup sugar
1/2 cup shortening
3 eggs, beaten
1 tsp. salt
4 1/2 cups flour

Let the yeast foam in the warm water, then stir the rest of the ingredients in. If you can't get the shortening to completely mix in by just stirring, don't worry about it. It's ok if there are still little teaspoon size blobs of shortening in it every here and there. Let it rise until doubled. Punch down and put in the refrigerator overnight or at least 3 hours. Roll out half the dough at a time onto a surface sprayed with Pam. (Instead of flour) Brush with a little melted butter, and cut into 16 pie shaped pieces. Roll each piece up beginning with the wide side of the triangle, rolling down to the point. Place them on a greased baking sheet with the point side tucked under. Brush tops lightly with butter. Cover and let rise until doubled in size. Bake at 400 degrees for 10-15 minutes.


Sunday, March 23, 2008

Super Easy Mac & Cheese

This is from our friend, Vicki. It is so yummy!

1 can (14 1/2 oz) chicken broth
1 cup plus 2 Tbsp uncooked elbow macaroni
3/4 cup evaporated milk
2 Tbsp butter, cut up
2 tsp flour
1/4 tsp salt
1/4 tsp black pepper
1 1/2 cups shredded cheddar cheese
Heat oven to 350 degrees. In a medium-size baking dish (about 8x10), combine broth, macaroni, evaporated milk, butter, flour, salt and pepper. Stir to combine. Cover with foil and bake for 40 minutes. Stir after 15 minutes and again after 30 minutes. (Sometimes after it has baked for 40 minutes, the sauce still isn't thick so I just put it back in for 5 more minutes to thicken it up.) Remove from oven, stir in cheese until melted. Makes 4 servings. When doubling, bake in a 9x13 pan.

Wednesday, March 19, 2008

German Pancakes

I've been wanting to post this recipe for about a month now but I lost it and kept forgetting to ask Corrine for it, so here it is now...

Preheat oven to 425 degrees. When oven is just about there put appx. 3 Tbsp butter in a 9 x 13 pan and put it in the oven to heat the pan up and melt the butter.

Beat together
1 c flour
1 c milk
6 eggs
pinch of salt

Once the butter is melted in the pan pour in the egg mixture and cook for 18 minutes. Serve while it's still warm with butter, syrup and powdered sugar. (or whatever toppings you like-Alison Parker made one once with fruit and buttermilk syrup and it was DELICIOUS!!!)

Sunday, March 9, 2008

Parmesan Chicken and broccoli pasta

Parmesan Chicken and Broccoli Pasta
4 oz. pasta ¼ cup Italian Dressing 2 cloves garlic, mined (I left this out)
½ pound chicken cut in cubes or strips 2 cups broccoli
½ cup tomato, chunks
½ cup mozzarella cheese 4 tsp. parmesan cheese

Cook pasta according to package. Meanwhile, heat dressing and garlic in large nonstick pan on medium heat. Add chicken and broccoli. Cook and stir 5-7 minutes or until chicken is cooked through. ( I used chicken I had cooked earlier in the week.) Add tomatoes and half of mozzarella cheese to the broccoli and chicken mixture. Stir to mix lightly. Cook until heated through. Spoon over pasta; toss. Sprinkle with the remaining mozzarella cheese and parmesan cheese. ( I added a little extra Italian dressing over the noodles before putting in the chicken.

Inside out bacon cheeseburgers

We loved these hamburgers, they are a little more work than our normal burgers, but we loved them.
1 lb. ground beef
3 Tbsp. KRAFT Ranch Dressing, divided
4 slices OSCAR MAYER Bacon, cooked, crumbled
2 KRAFT Singles, cut into quarters
4 hamburger buns, split, lightly toasted
4 lettuce leaves
8 slices tomato
PREHEAT grill to medium heat. Mix meat and 2 Tbsp. of the dressing. Shape into 8 thin patties. Mix remaining 1 Tbsp. dressing and the bacon. Spoon about 1 Tbsp. of the bacon mixture onto center of each of 4 of the patties; top with 2 Singles quarters and second patty. Pinch edges of patties together to seal.
GRILL patties 7 to 9 min. on each side or until cooked through (160°F).
COVER bottom halves of buns with lettuce and burgers. Top with tomatoes and top halves of buns.

Thursday, March 6, 2008

Beef Stroganoff**

Here is a recipe for beef stroganoff that I got off of , it was really good!

1/2 cup minced onion
1 lb beef (I used ground beef but you could probably also use sirloin/steak/etc.cut into thin strips.)
1 clove of garlic minced
2 TBSP flour
2 tsp salt
1/4 tsp pepper
1/4 tsp paprika
2 small cans sliced mushrooms
1 can cream of mushroom soup
1 cup sour cream
rice or noodles

Saute onion in a small amount of butter. Stir in meat, garlic, flour, salt, pepper, paprika, and mushrooms. Saute for 5 minutes. Add soup. Simmer for 10 minutes uncovered. Stir in sour cream right before you serve it. Serve over rice or noodles. (I used egg noodles and they were tasty!) This makes appx. 4 servings.

Monday, February 11, 2008


I am not usually a fan of homemade brownies- but these will stay in my recipe book forever. I tried out my food storage "eggs" on these and they were great. If you want more information let me know.

1/2 cup butter
1 cup white sugar
2 eggs
1 teaspoon vanilla extract
1/3 cup unsweetened cocoa powder
1/2 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking powder

Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8 inch square pan.
In a large saucepan, melt 1/2 cup butter. Remove from heat, and stir in sugar, eggs, and 1 teaspoon vanilla. Beat in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder. Spread batter into prepared pan.
Bake in preheated oven for 25 to 30 minutes. Do not overcook.

Thursday, February 7, 2008

Vodka Sauce-and it won't make you drunk:)

Have you ever heard of Vodka Sauce? It's a kind of pasta sauce and it is DELICIOUS!!! Steve doesn't like spaghetti sauce and I love pasta, so this discovery is just what we needed, we both really like it. You should try it out.

Last night for dinner I cooked up a box of pasta (some sort of tube shaped noodles).

Then in a separate pan I cooked some chicken and then cubed it. Then I poured the sauce, 1/2 a bag of frozen mixed veggies and 2 pressed garlic cloves over the chicken, let it cook for about 10 more minutes, then poured it over the noodles-it was a hit with all of us!

Saturday, February 2, 2008


If you don't know about check it out. Most grocery stores will double coupons up to 99 cents. I know shoprite and stop and shop take internet printed coupons- but walmart does not.

Parmesan Ranch Chicken

1/2 cup melted butter
3/4 cup breadcrumbs
1/2 cup parmesan cheese
1 packet Ranch salad dressing mix
4 chicken breasts
Mix breadcrumbs, parm cheese, and ranch mix together in a bowl (I like to do mine in a baggie so I can toss my chicken for coating).
Spilt the crumb mixture in half and freeze the rest for next time. (or you can use all of it)
In a separate bowl, melt your butter. Rinse your chicken and pat dry--then dip in butter. Proceed to coat your chicken (bag or bowl) with the ranch mixture. Place in a 9x13 pan, uncovered, at 375 for 50 minutes...

Chicken and Bows

Chicken and Bows

1 package (16 ounces) bow tie pasta
2 pounds boneless skinless chicken breasts, cut into strips or cubes
1 cup chopped sweet red pepper
1/4 cup butter, cubed
2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
2 cups frozen peas
1-1/2 cups milk
1 teaspoon garlic powder
1/4 to 1/2 teaspoon salt
1/4 teaspoon pepper
2/3 cup grated Parmesan cheese
Cook pasta according to package directions. Meanwhile, in a seperate pan, cook chicken and red pepper in butter over medium heat for 5-6 minutes or until chicken juices run clear. Stir in the soup, peas, milk, garlic powder, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 1-2 minutes or until heated through. Stir in Parmesan cheese.Drain pasta; add to chicken mixture and toss to coat. Serve half of the mixture immediately.Cool remaining mixture; transfer to a freezer container. Cover and freeze for up to 3 months. To use frozen casserole: Thaw in the refrigerator overnight. Transfer to an ungreased shallow 3-qt. microwave-safe dish. Cover and microwave on high for 8-10 minutes or until heated through, stirring once. Yield: 2 casseroles (6 servings each).

Wednesday, January 23, 2008

Banana Sushi*

I haven't tried this one out yet, but it looks like a fun and tasty snack!

Tuesday, January 22, 2008

Buttermilk Chicken fingers**

This is what Rachael Ray made the day I went to her show and I've been dying to try them out, they looked so tasty-turns out they taste tasty too! (Plus she claims it's somewhat healthy because buttermilk is made from Skim Milk, you're shallow frying, not deep frying-whatever that means-and the chicken is breast meat with little fat on it-you be the judge!)

4 cups buttermilk
2 cloves garlic, grated
A few dashes of hot sauce
4 tablespoons (a large palmful) fresh flat-leaf parsley, chopped
4 tablespoons (a large palmful) fresh dill, chopped
2 tablespoons (about a palmful) fresh chives, chopped
Juice of 1 lemon
Salt and freshly ground black pepper
2 pounds chicken tenderloins
Canola oil
2 cups flour, plus more as needed
8 to 12 scallions, depending on size, trimmed of roots
1/2 cup sour cream
Assorted sliced vegetables, such as seedless cucumbers, celery and carrots

(I didn't use the hot sauce and I used the herbs out of the jars instead of the fresh stuff and it turned out yummy still)

In a large bowl, mix together the buttermilk, garlic, hot sauce, parsley, dill, chives and lemon juice. Season with salt and freshly ground black pepper.

Season the chicken with salt and freshly ground black pepper, and place in a shallow dish or large disposable plastic bag. Pour about 1/3 of the buttermilk ranch over the chicken pieces then cover the dish with plastic wrap or seal the bag and marinate for 10 minutes or up to an hour in the refrigerator. Reserve the remaining buttermilk dressing in the fridge.

To cook up the chicken, place a medium-size skillet over medium-high heat. Add an inch of canola oil to your pan and get it hot. Place two high-sided dishes on the counter and fill one with flour and the other with 1/3 of your reserved buttermilk ranch. Dip the trimmed scallions into the buttermilk ranch, then into the flour; then back into the buttermilk ranch and back into the flour. Once they're double-coated, shallow fry them in the oil until they are golden brown on each side, then place on a paper towel lined plate to drain. Repeat the process with the remaining scallions.

When the scallions are finished frying, repeat the process with all the chicken strips, adding more flour to the dish as needed.

While the last batch of chicken tenders is cooking up, stir the sour cream into the remaining reserved buttermilk ranch and transfer it to a serving dish. Put your chicken strips and scallions in a bucket and serve the dipping ranch and sliced veggies alongside.

Monday, January 21, 2008

The Most Amazing Pot Roast Sandwiches *

This is from "Family Comfort Favorites"--by Kim Warren

She said this one is so easy, she is almost embarrassed to put it in the book. It is really easy, but very good.


* 1 4 to 5 lb beef brisket (or your favorite pot roast) all or most of the fat removed
*1 can cream of mushroom soup
*1 package of dry onion soup mix
*2 tsp. granulated beef bouillon or 2 beef bouillon cubes (we used the cubes)

1: Trim visible fat from pot roast and place in bottom of slow cooker. Season generously with pepper

2:In a small bowl, whisk together remaining ingredients. Heat soup mixture in the microwave for about 30 second just until warm and bouillon starts to melt. Whisk again and spoon in top of roast.

3:Cover and cook on low 7 to 8 hours.

4: Remove pot roast from slow cooker when cooking time is complete and lace in large bowl. Using forks, shred the roast into medium or small pieces.When completely shredded, add quite a bit of the cooking gravy and mix. The mixture should be moist.

5. Place heaping portion of pot roast on top of good bread or rolls and eat.

This also makes for good left over sandwiches

Chicken Noodle Soup *

This is from the book "Family Comfort Favorites" by Kim Warren--- way easy

ingredients :

*8 cups chicken broth (we suggest 10-12 cups because it evaporates while pasta is cooking in it)
*4 cups of water
*1 to 2 boneless, skinless chicken breasts
*2 cups sliced carrots (if you want to add other vegetables that would also be good)
*1 Tbsp fresh Thyme leaves
*1 shallot finely diced or 1 small yellow onion
*1 clove garlic minced
*salt and pepper to taste
*Extra wide Egg noodles or 2 cups Country style dry egg noodles --(we used the country noodles and they were really good)

1: In a stock pot, combine chicken broth, water, chicken breasts, carrots, shallot (onion), garlic, and thyme.

2. Bring to a boil, then turn down to simmer about 20 minutes, or until chicken is cooked through.

3.Remove chicken from soup to cool. Season soup with salt and pepper as necessary.

4. Bring back to a boil and add noodles. Maintain a simmer until noodles are cooked through. While noodles are cooking, dice chicken and set aside. When noodles are done, return diced chicken to the pot. Garnish with another teaspoon or so of fresh thyme leaves and cook 2 minutes until chicken is warmed through.

5. Serve!

Darin made this, and said it was really easy. It tasted really fresh, it was so yummy!

Sunday, January 20, 2008

Beef Fajita Bowls

1 cup uncooked regular long-grain rice
1 pound boneless beef sirloin steak
2 tablespoons vegetable oil
1 Old El Paso® flour tortilla for burritos (8 inch) (from 11.5-ounce package), cut into 4x1/2-inch strips
1 bag (1 pound) frozen stir-fry bell peppers and onions
1/2 cup Green Giant® Niblets® frozen whole kernel corn
1 cup Old El Paso® Thick 'n Chunky salsa
2 tablespoons lime juice
2 tablespoons chili sauce
1/2 teaspoon ground cumin
2 tablespoons chopped fresh cilantro

1. Cook rice as directed on package.
2. Meanwhile, cut beef with grain into 2-inch strips; cut strips across grain into 1/8-inch slices.
3. Heat 12-inch nonstick skillet over medium-high heat. Add oil; rotate skillet to coat bottom. Cook tortilla strips in oil 1 to 2 minutes on each side, adding additional oil if necessary, until golden brown and crisp. Drain on paper towel.
4. Add beef to skillet; cook and stir over medium-high heat 4 to 5 minutes or until beef is no longer pink. Remove from skillet.
5. Add bell pepper mixture and corn to skillet; cook and stir 1 minute. Cover and cook 2 to 3 minutes, stirring twice, until crisp-tender. Stir in beef, salsa, lime juice, chili sauce and cumin. Cook 2 to 3 minutes, stirring occasionally, until hot. Stir in cilantro. Divide rice among bowls. Top with beef mixture and tortilla strips.

We made this last night for dinner. I didn't use lime juice because I didn't have it and replaces chili sauce for a little chili powder. I also used fresh peppers and onions because I couldn't find the frozen ones. I just cooked my peppers and onions until they were to my satisfaction.

Tuesday, January 15, 2008

Cinnamon Pork Chops and Sweet Potatoes *

1 T oil
4 pork loin chops (1/2 inch thick)
1 (20oz) can pineapple chunks in unsweetened juice, drained, reserving liquid
2 T brown sugar
1/4 tsp salt
1/4 tsp cinnamon
2 medium sweet potatoes, peeled, cut into 1 inch pieces
1 medium green bell pepper, cut into 1 inch pieces
1 T cornstarch

1. Heat oil in a 12 inch skillet or dutch oven (large pot) over medium-high heat until hot. Add pork chops; cook 2-3 minutes on each side or until browned. Remove pork chops from skillet.

2. Add 1/2 cup of the pineapple liquid, brown sugar, salt and cinnamon to the same skillet; blend well. Reserve remaining pineapple liquid. Add sweet potatoes to skillet; turn to coat with liquid. Add pork chops. Bring to a boil. Reduce heat to low; cover and simmer 15 to 25 minutes or until potatoes are tender.

3. Stir in bell pepper and pineapple chunks. Cover; simmer and additional 5 minutes. Transfer pork chops to warm platter.

4. In a small bowl stir cornstarch into remaining pineapple liquid until dissolved. Gradually stir into mixture in skillet. Cook and stir over medium- high heat until sauce is bubbly and thickened. Spoon over pork chops.

Very yummy! Almost a sweet and sour flavor to them!!

Recipe from Pillsbury: One-dish meals cookbook

Thursday, January 10, 2008

Glazed Carrots with Pistachio Nuts

2 to 3 cups of carrots, sliced in diagonal pieces
3 TB packed brown sugar
1 TB butter
1/3 cup chicken broth
pinch of kosher salt
ground pepper
1/4 cup shelled pistachio nuts

Place carrots, brown sugar, butter, chicken broth, salt & pepper in a small saute pan over medium heat. Bring ingredients to a simmer, stir and reduce heat to medium low for 10 minutes. Add pistachio nuts and continue to cook until carrots are fork tender. Sprinkle parsley and serve!

Yummy! My 2 year old couldn't stop eating these! I got this from a cookbook by Kim Warren.

Wednesday, January 2, 2008

Tuna Noodle Casserole*

I found this recipe on Better Homes and Gardens' website. It was pretty tasty.

Prep: 25 minutes Bake: 20 minutes

3 cups medium
noodles (4 ounces) or 1 cup elbow macaroni (3 1/2 ounces)
1/2 cup soft
bread crumbs
1 tablespoon
butter, melted
1 cup chopped
1/4 cup chopped
1/4 cup butter or
1/4 cup all-purpose flour
1/2 teaspoon
1/2 teaspoon dry
1/4 teaspoon
black pepper
2 cups
1 9- or 9 1/4-ounce can tuna, drained and broken into chunks, or two 6-ounce cans skinless, boneless
salmon, drained
1 cup
cheddar cheese cubes (4 ounces)
1/4 cup chopped roasted red
sweet pepper or pimiento

Directions-preheat oven to 375 degrees.
1. Cook noodles or macaroni according to package directions.
Drain and set aside. Meanwhile, combine bread crumbs and 1 tablespoon melted butter; set aside.
2. For
sauce, in a medium saucepan cook celery and onion in the 1/4 cup butter until tender. Stir in flour, salt, dry mustard, and black pepper. Add milk all at once; cook and stir until slightly thickened and bubbly. Combine sauce, tuna, cheese cubes, roasted pepper, and cooked noodles. Transfer to a 1-1/2-quart casserole. Sprinkle with crumb mixture. Bake, uncovered, for 20 to 25 minutes or until bubbly and top is golden.
3. Makes 4 servings
Vegetable Tuna-Noodle Casserole: Prepare as above, except add 1 cup frozen vegetables, thawed, with the tuna; transfer tuna mixture to a 2-quart casserole.