Chocolate Sour Cream Bundt Cake

1 cup unsalted butter, plus more for the pan
1/3 cup cocoa powder (we use Dutch processed)
1 teaspoon kosher salt
1 cup water
2 cups all-purpose Gold Medal flour, plus more for the pan
1 3/4 cups granulated sugar
1 1/2 teaspoons baking soda
2 large eggs
1/2 cup sour cream (or Greek yogurt)
1 teaspoon pure vanilla extract

For the chocolate glaze:

4 ounces bittersweet chocolate, finely chopped
1 1/2 tablespoons corn syrup (or agave nectar)
1/2 cup heavy cream
1 1/2 tablespoons granulated sugar


Position a rack in the center of the oven and heat to 350 degrees F. Butter and flour a 10 or 12-cup Bundt pan and set aside.

In a small saucepan, combine the butter, cocoa powder, salt, and water and place over medium heat. Cook, stirring, just until melted and combined. Remove from the heat and set aside.

In a large bowl, whisk together the flour, sugar, and baking soda. Add half of the melted butter mixture and whisk until completely blended. The mixture will be thick. Add the remaining butter mixture and whisk until combined. Add the eggs, one at a time, whisking until completely blended. Whisk in the sour cream (or Greek yogurt) and the vanilla extract. Whisk until smooth.

Scrape the batter into the prepared pan and bake until a toothpick inserted into the center of the cake comes out clean, 40 to 45 minutes. Let the cake cool in the pan for 15 minutes and then invert onto a rack. Let cool completely before glazing.

While the cake is cooling, make the chocolate glaze. Place the chopped chocolate and corn syrup (or agave) in a medium bowl and set aside. Combine the heavy cream and sugar in a small saucepan and put over medium heat. Stir until the cream is hot and the sugar is dissolved. Pour the hot cream over the chocolate and whisk until smooth.

Generously drizzle the glaze over the cooled cake, allowing it to drip down the sides. Cut into pieces and serve.

(Source: http://www.twopeasandtheirpod.com/chocolate-sour-cream-bundt-cake/)

Baked Chicken Bacon Alfredo

8 oz. penne or bowtie pasta
1 16-oz. jar alfredo sauce (or make your own)
2 chicken breasts, grilled and chopped (about 2 c. chopped chicken)
6 oz. (1/2 package) cooked bacon, chopped
1 14-oz. jar marinated artichoke hearts, drained and chopped
1/2 c. chopped green onions (about 1 decent-sized bunch)
1 c. shredded mozzarella cheese, divided
Salt and pepper, to taste

Instructions:

Preheat oven to 350.

Prepare pasta according to package directions. While pasta is cooking, prepare Guiltless Alfredo sauce. When pasta is done, drain and add to the sauce. Toss with chopped chicken, bacon, artichoke hearts, green onions, and 1/2 c. mozzarella. Season to taste.

Transfer mixture to an 8×8″ baking dish and sprinkle with remaining 1/2 c. mozzarella cheese. Cover with aluminum foil and bake at 350 for 20 minutes or until heated through and cheese is bubbly.

(Source: http://www.ourbestbites.com/2010/04/baked-chicken-bacon-alfredo/)

Carrot Cake Supreme

Jada asked for a carrot cake for her birthday; I didn't realize she had ever had carrot cake, nor had I ever made one from scratch. But in this case, her wish was my command. And it turned out great - she loved it!


Cake:

2 c. all-purpose flour
2 tsp. baking soda
1/2 tsp. table salt
2 tsp. ground cinnamon
3 large eggs
2 c. sugar
3/4 c. vegetable oil
3/4 c. buttermilk
2 tsp. vanilla extract
2 c. grated carrot
1 8-oz. can crushed pineapple, drained
2/3 c. coconut
1 c. chopped pecans, toasted (optional)
Buttermilk Glaze (below)
Cream Cheese Frosting (below)

Preheat oven to 350. Lightly grease cake pans (either 3 9" rounds or 2 8" square) and, if desired, line the prepared pans with wax or parchment paper and then lightly grease and flour the paper. Set aside.

Combine the flour, salt, baking soda, and cinnamon in a medium bowl. Set aside.

In a large bowl, beat the eggs, sugar, oil, buttermilk, and vanilla on high speed until smooth. Add the dry ingredients and beat on low speed until combined. Fold in the carrots. Fold in the pineapple, coconut, and pecans. Divide the batter evenly among the pans and bake for 25-30 minutes or until a pick inserted into the center of the cakes comes out clean.

While the cakes are baking, prepare the buttermilk glaze. Drizzle the glaze over the warm cakes and then cool the cakes completely on a wire rack. When the cakes are cool, tear four thin strips of parchment or wax paper or aluminum foil and make a square on the serving plate. Place one layer on top of the square. Prepare the cream cheese frosting and spread some frosting on the bottom layer of the cake. Place another layer on top of the frosted layer (repeat if using a third layer). Frost the entire cake with cream cheese frosting and decorate with coconut and chopped pecans if desired. For best presentation, refrigerate overnight and then allow to come to room temperature before serving.

Buttermilk Glaze:

1 c. sugar
1 1/2 tsp. baking soda
1/2 c. buttermilk
1/2 c. butter
1 Tbsp. light corn syrup
1 tsp. vanilla extract

Combine ingredients in a large saucepan and bring to a boil over medium heat. Cook, stirring constantly, for 4 minutes or until the syrup is light golden.

Cream Cheese Frosting:

11 oz. cream cheese, softened
1/2 c. real butter, softened
3/4-1 lb. powdered sugar
1 1/2 tsp. vanilla extract (1/2 tsp. can be replaced with almond extract if desired)

Combine butter, cream cheese, and extracts and beat until combined and fluffy. Add 3/4 lb. powdered sugar and beat on high speed until fluffy. Add more powdered sugar to taste. Frost the cake. Devour.

(Source: http://www.ourbestbites.com/2011/05/carrot-cake-supreme/)

Overnight Sausage and Egg Casserole

6-8 slices white bread*
about 1/4 C softened butter (just for buttering the bread slices)
4 C grated colby jack cheese **
12 oz pork sausage, browned and drained if necessary
1 4 oz can green chiles, or a 7 oz can if you love ‘em
6 eggs
2 C milk
1 tsp kosher salt
1/2 tsp paprika
1 tsp oregano
1/2 tsp black pepper
1/4 tsp garlic powder
1/4 tsp dry mustard

*bread: Most recipes like this call for slightly dried out french bread or something similar, but regular white bread also works just fine. Dry bread is great because it will soak up the eggs well, but really whatever you’ve got will work just fine.

**cheese: For extra kick you could use 2 C cheddar and 2 C pepperjack. Whatever you choose, avoid pre-shredded bagged cheese for this recipe. It doesn’t melt as well and you might end up with a funny texture.

Start by removing the crusts from your bread and lightly buttering one side. Start by removing the crusts from your bread and lightly buttering one side.

Place bread butter side down in a 9×13 baking dish. You'll probably need about six pieces of bread, plus one cut in half to finish up the bottom row. You just want the bottom of the pan covered with no big gaps.

Grate your cheese and sprinkle it evenly over the top of the bread. Spread the browned sausage on top of that, and top with the green chiles.

In a medium sized mixing bowl whisk eggs. Add milk and then seasonings and whisk to combine well. Slowly stir the egg mixture while you pour it evenly on top of the assembled casserole. You’ll want to keep stirring or else the spices will all gather in one spot and drop onto one single piece of casserole.

Cover well and place in the refrigerator overnight.

In the morning preheat your oven to 350 degrees. Pop the casserole in there and bake (uncovered) for 50-60 minutes. You’ll want the center to be set and the outside edges to be golden brown. It’s important to let it cool for at least 10 minutes before cutting into it or it will just fall apart.

(Source: http://www.ourbestbites.com/2009/12/overnight-sausage-and-egg-casserole/)

Candied Coconut Sweet Potatoes

I made these for Thanksgiving dinner, and they were a HUGE hit. They were devoured by all - both kids and adults, and everyone requested the recipe. They tasted more like candy than vegetables. They could have been eaten for dessert. They were amazing.

4 C mashed Sweet potatoes (4 med sweet potatoes or abt 2 large sized cans)
6 Tbs Sugar
6 Tbs butter (no margarine), softened or melted
2 eggs, beaten
1/2 can Sweetened Condensed Milk (eyeball it)
1 t vanilla
Topping:
If you’re feeling naughty you can double this part :)
1 C brown sugar
1 1/2 C sweetened coconut flakes
6 Tbs melted butter

Note: You can make these up to a day or two ahead of time, just keep them well covered in the fridge and don’t put the topping on until just before baking.If using fresh sweet potatoes, preheat oven to 400 degrees. Prick each sweet potato with a fork and place on foil in the oven. Cook for 40-60 minutes or until tender.

Once they’ve cooled enough to handle, slice in half and scoop out the insides into a mixing bowl. To the mixing bowl add in sugar, butter, eggs, sweetened condensed milk, and vanilla. Your butter should be soft enough to blend up easily so nuke it in the microwave before you add it to the bowl if you need to.

You could mash it all up by hand, but an electric mixer works great. I don’t like it completely pureed, so I mix it just until everything is incorporated but there are still some sweet potatoes in larger chunks.

Spread this mixture evenly into a 9 x 13 pan.

For the topping, combine brown sugar and coconut and then pour melted butter over and combine. Sprinkle evenly over the sweet potatoes in the pan.

Bake in a 350 degree oven for about 40-50 minutes. It will be more or less depending on the size of dish you use, whether you double the topping, etc. But the top should be nice and browned and bubbly so just keep an eye on it.

(Source: http://www.ourbestbites.com/2009/11/candied-coconut-sweet-potatoes/)

Cream Cheese-Stuffed Pineapple Upside-Down Overnight French Toast

We had some friends over for a General Conference brunch yesterday, and I wanted to make something new and different. This fit the bill, and the combination of pineapple and cream cheese convinced me to try it. It was so good! There was a tiny bit leftover, and I put it in the fridge and had it for breakfast today. Leftover french toast sounds kind of gross, but I'm telling you, it was still amazing on day two.

1 cup light brown sugar
1/2 cup (1 stick) butter
2 tablespoons corn syrup (light or dark)
About 3 cups fresh pineapple (rings if you’re awesome enough to do it; I am not), divided
11-14 slices Italian bread
8 ounces cream cheese, softened
1/4 cup brown sugar
1 cup milk
4 eggs
2 teaspoons vanilla extract
2 tablespoons brown sugar


Line a 9×13″ baking sheet with aluminum foil and spray with non-stick cooking spray. Line the bottom of the pan with a single layer of pineapple (there will be some left over). Set aside.

In a medium saucepan, combine brown sugar, butter, and corn syrup. Cook over medium heat until it comes to a low boil and the sugar is dissolved. Remove from heat. Drizzle over the pineapple layer and set aside.

Chop remaining pineapple. In a small mixing bowl, combine the cream cheese, 1/4 cup brown sugar, and 1/4 cup of the chopped pineapple until smooth and combined. Spread a layer of cream cheese over one slice of bread and top it with another and place on top of the pineapple. Repeat with remaining bread, filling the pan (you may use more or less depending on what size of bread you use. You also may have some cream cheese leftover. That’s okay.) When the pan has been filled, set aside.

In another small mixing bowl, combine the milk, eggs, vanilla, and remaining brown sugar. Whisk together well and slowly pour over the bread. Add a light sprinkling of cinnamon and cover tightly with aluminum foil. Refrigerate overnight.

To cook, preheat oven to 350. Uncover and place the pan into the oven and bake for 45-50 minutes or until the liquid is absorbed and the center is solid. Remove from the oven and allow to stand for 10-15 minutes. Carefully invert the pan onto a serving tray or baking sheet. Cut into squares and serve. Makes 10-12 small servings or 8-10 large ones.

(Source: http://www.ourbestbites.com/2013/05/cream-cheese-stuffed-pineapple-upside-down-overnight-french-toast/)

Smothered Sweet Pork Burritos

These were a huge hit at my house. Dickson LOVED them. He ate them for dinner, and then (willingly) for lunch and dinner the following day, each time exclaiming how delicious they were.


For Burritos:
2 1/2 pounds pork roast like pork shoulder or butt roast
Salt and pepper
1 tablespoon oil
1-2 teaspoons liquid smoke
1/2 cup water
1/2 cup packed light or dark brown sugar
2 (15-ounce each) cans green enchilada sauce
1/2 teaspoon chili powder
1 teaspoon salt
1/2 teaspoon pepper
Dash of hot sauce (optional)
1 (15-ounce) can black beans, rinsed and drained
1/2 cup chopped cilantro
8 ounces Monterey Jack or cheddar cheese (or a combination), grated
6-8 whole wheat or white flour tortillas, burrito-sized

For Cilantro Lime Rice:
1/2 tablespoon butter
1 cup long-grain white rice
2 cups low-sodium chicken broth
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
juice and zest of 1 lime
2 tablespoons chopped cilantro
1/4 teaspoon cumin

Trim any excess fat pockets from the pork roast (it's ok to leave a bit here and there just trim the large pieces off). Cut the pork into 2-3 large pieces. Season each piece on all sides with salt and pepper.

In a large nonstick skillet, heat the oil until rippling and hot. Add all the pieces of pork and brown on each side, 2-3 minutes total. Transfer the pork to the insert of a 5-6 quart slow cooker.

Add the liquid smoke and 1/2 cup water. Cook on high for 4-5 hours or on low for 8 hours.

While the pork is cooking, prepare the rice. In a skillet or medium saucepan, melt the butter and add the rice. Stir, letting the rice and butter cook for 1-2 minutes. Add remaining ingredients (broth, salt, pepper, lime juice and zest, cilantro and cumin) and bring to a boil. Reduce heat, cover and cook for 15-16 minutes. Remove from heat and let stand, covered, for 10 minutes. This can be made ahead and refrigerated until ready to assemble the burritos.

Remove the pork from the slow cooker and shred into bite-sized pieces (discarding the bone, if needed, or any large pieces of fat). In a large bowl, toss the shredded pork with the brown sugar, 1/2 cup of the green sauce, chili powder, salt and pepper (add more salt and pepper to taste if needed). Add the hot sauce, if using.

Stir in the beans, rice and cilantro to the pork mixture.

Lightly grease a 9X13-inch baking dish with cooking spray and spread about 1/2 - 3/4 cup of the green sauce on the bottom.

Warm the tortillas lightly in a skillet or in the microwave. Scoop about 1/2 cup of the meat mixture into each tortilla and sprinkle with a bit of cheese (you'll want to leave some cheese for the top of all the burritos before they bake). Roll up burrito style (folding the ends in and rolling).

Place the burritos seam-side down in the prepared baking dish. Pour the remaining sauce over the burritos and sprinkle with remaining cheese.

Bake at 350 degrees for 15-20 minutes until heated through and the top is bubbly and slightly golden. Serve immediately.

(Source: http://www.melskitchencafe.com/2013/09/smothered-sweet-pork-burritos.html)

Carrot Cake Cookie Sandwiches

I made these for a church pot-luck. And everyone asked me for the recipe. Everyone. Seriously!

Carrot Cake Cookies

1 cup packed light-brown sugar

1 cup granulated sugar

1/2 pound (2 sticks) unsalted butter, room temperature

2 large eggs, room temperature

1 teaspoon pure vanilla extract

2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1/4 teaspoon salt

1 1/2 teaspoon pumpkin pie spice (I used cinnamon because I didn't have pumpkin pie spice)

2 cups old-fashioned rolled oats

1 1/2 cups finely grated carrots, (about 3 large carrots)

(I added 1 Cup raisins)

Cream Cheese Frosting

2 8oz. packages cream cheese, softened

1/2 C. butter, softened

2 C. sifted confectioners' sugar

1 teaspoon vanilla extract

1.  Preheat oven to 350 degrees. Line two baking sheets with Silpat baking mats or parchment paper, and set aside.

2.  Combine sugars and butter; beat until light and fluffy, 3 to 4 minutes. Add eggs and vanilla, and beat at medium speed until well combined.

3.  In a large bowl, sift together flour, baking soda, baking powder, salt, and pumpkin pie spice; stir to combine.

4.  Gradually add flour to butter mixture; mix on a low speed until just blended.

5.  Mix in oats and carrots. Chill dough in refrigerator until firm, at least 1 hour. (I tried after one hour but the cookies seemed to melt on the cookie sheet. I left the dough in the fridge overnight and then cooked them and they were much nicer.)

6.  Using a 1/2-ounce ice-cream scoop, scoop dough onto prepared baking sheets, leaving 2 inches between cookies. Transfer to oven, and bake until browned and crisped, rotating pan halfway through baking to ensure even color, 12 to 15 minutes. Transfer to a wire rack to cool. Repeat baking process with remaining dough.

7.  Once cooled completely, spread cream-cheese filling onto a cookie. Sandwich together with a second cookie.

8.  Repeat with remaining cookies. Store in an airtight container for up to 3 days in the refrigerator.

This recipe comes from: http://whiskandaprayer.blogspot.com/2011/04/carrot-cake-cookie-sandwiches.html

ENJOY!!

Mexican Tomato & Corn Salad

For the salad

1 Tbls olive oil

1 1/2 cups fresh or frozen corn kernels

2 cups halved cherry or grape tomatoes

1 cup crumbled queso fresco cheese

2 Tbls chopped fresh cilantro

salt, pepper, and sugar to taste

For the Dressing

1 Tbls grated lime zest

1 Tbls lime juice

1 Tbls white wine vinegar

1 Tbls olive oil

1 Tbls minced garlic

In a large skillet, heat the 1 Tbls olive oil over medium heat. Stir in the corn and cook until soft, but not mushy (3-5 minutes), stirring occasionally. Cool corn slightly and set aside.

Whisk together the lime zest, lime juice, vinegar, 1 Tbls olive oil, and garlic in a small bowl.

In a medium bowl, combine the tomatoes, cheese, cilantro, and corn. Toss the salad with the vinaigrette and season with salt, pepper, and sugar to taste.

(Source: http://www.melskitchencafe.com/2012/06/mexican-tomato-and-corn-salad.html)

Lime & Coconut Crumble Bars

1/2 cup butter, at room temperature
1 cup light brown sugar
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup old fashioned oats
1/2 cup shredded sweetened coconut
1 (14 ounce) can sweetened condensed milk
1/2 teaspoon vanilla extract
1/2 cup fresh lime juice
2 teaspoons lime zest


Preheat oven to 350 degrees F. Grease a 8×8-inch baking pan and set aside.

In a large bowl, cream together butter and brown sugar. Add in flour, baking powder, and salt and mix until everything comes together in a crumbly mixture and flour is evenly distributed. Mix in oats and coconut. Mixture will be somewhat dry and sandy.

In a medium bowl, whisk together sweetened condensed milk, vanilla, lime juice, and lime zest.

Put two cups of the oat mixture into the bottom of prepared baking dish and press firmly into an even layer. Pour lime mixture on top and spread evenly. Crumble all remaining oat mixture over the top of the lime mixture, covering it completely.

Bake bars for 30-35 minutes, or until golden brown. Cool completely on a wire rack. Cut into squares and serve. Store remaining bars in the refrigerator.

(Source: http://www.twopeasandtheirpod.com/lime-and-coconut-crumble-bars/)

Peter's Lasagna

I don't know who Peter is (this is not reference to my brother, Peter), but his lasagna is quite delicious. I made this for some friends who came over for dinner, and they raved about it. Will definitely be a "go to" recipe for lasaga-making.

1 recipe pasta and lasagna sauce (see below)
12 no-boil lasagna noodles
8 oz. shredded mozzarella, divided
4 oz. shredded fresh Parmesan
1 egg, lightly beaten
1 16-oz. tub Ricotta

Béchamel Sauce
1/4 c. (1/2 stick) real butter (no substitutes)
1/4. c. white flour
2 1/2 c. milk


Pasta & Lasagna Sauce

1/2 lb. ground beef or Italian sausage
2 15-oz. cans Italian-style diced tomatoes
1 15-oz. can tomato sauce
3-4 (which is 5-6 in Kate Language) cloves of garlic, minced or pressed
1 onion, chopped
1 zucchini, chopped or grated
2 carrots, peeled and chopped into small pieces
2 stalks celery, chopped
2 tsp. sugar
About 1/4 tsp. baking soda (this neutralizes the acid)
Salt and pepper to taste

In a large saucepan or skillet with a lid, brown ground beef (or sausage), onions, and garlic until meat is cooked and onions are tender. Add the remaining ingredients to the cooked meat, stir, and bring to a simmer. Cover, turn heat to low, and simmer for an hour, stirring occasionally. After an hour, remove from heat.



LASAGNA DIRECTIONS

Preheat oven to 350.

To prepare Béchamel sauce, melt butter over medium-low heat in a medium saucepan. When melted, whisk in flour until combined. Slowly add milk, whisking constantly. Heat until bubbly and thickened to a medium consistency. Traditionally, when you make a lasagna with Béchamel sauce, you have a layer of red sauce and then a layer of Béchamel on top. I just mixed the two, but do whatever suits your fancy.

After you’ve made (and mixed) the Béchamel, combine 6 oz. mozzarella (about 1 3/4 c.), ricotta, Parmesan, and the beaten egg.

Using a ladle that measures 1/2 c. (or a 1/2 c. measuring cup), spread 1 c. of sauce onto the bottom of a 9×13 pan. Add 3 noodles. Spread a layer of the cheese mixture. Spread 1 1/2 c. sauce and repeat so you have 4 layers of noodles. You should end with a layer of sauce on top. Sprinkle with remaining mozzarella (and some extra Parmesan if you have some left over).

Cover tightly with foil and bake about 50 minutes.

Remove from oven and remove foil. It will probably look a little runny. Don’t be scared; let it stand about 15-20 minutes. During that time, it will thicken up nicely and it won’t even be that oozy when you cut it.

(Source: http://www.ourbestbites.com/2009/02/part-ii-peters-lasagna/)

Overnight Baked French Toast

8 eggs
2 cups half and half (one pint)
1 cup milk (whatever kind you have on hand)
6 Tbls brown sugar
1 1/2 tsp cinnamon
1 /2 tsp kosher salt (a little less if using table salt)
1 Tbls vanilla extract
1 lb loaf of french bread
butter for greasing baking dish (2-3 tablespoons)

Topping
4 Tbls packed brown sugar
4 Tbls white sugar
1/2 tsp cinnamon
1/4 tsp ground nutmeg
2 Tbls cold butter

For Serving
melted butter
maple syrup
powdered sugar
berries
whipped cream

Crack eggs into large mixing bowl and whisk to combine. Whisk in half and half and milk. Add brown sugar, cinnamon, salt and vanilla. Set aside.

Use softened butter to butter bottom and sides of a 9×13 baking dish. Cut bread into 1 inch chunks and place in dish. Whisk egg mixture one more time and then pour evenly over bread. Use a rubber spatula to very gently toss bread, moving bread on bottom to top, and making sure all of the piece on top get dipped in egg mixture. Spread out evenly, cover dish, and place in fridge overnight.

To make topping, place brown sugar, white sugar, cinnamon and nutmeg in a bowl and stir to combine. Cut cold butter into very small pieces and add to bowl. Use clean hands to break up butter and combine mixture until crumbly. Cover and place in fridge until morning.

When ready to bake preheat oven to 350 degrees. Remove plastic from dish and sprinkle topping evenly over top. Bake for 40-50 minutes or until top is golden brown. You can stick a knife or skewer in the casserole to make sure the egg mixture is set on the bottom. *Note I have left a generous baking time window because it varies on ovens and the size of your bread cubes. I used to cook this closer to 60 minutes at my old house, but in my new convection ovens it’s done closer to 45. Keep an eye on it and let me know how long yours takes to bake!

Let cool for 5-10 minutes before cutting into squares. Drizzle with melted butter and syrup, top with berries, whipped cream and a sprinkle of powdered sugar if desired.

(Source: http://www.ourbestbites.com/2012/12/overnight-baked-french-toast/)

Ground Turkey & Peppers

Simple and easy, but flavorful. Dickson and the kids loved it.

• Olive oil
• 1 cup chopped yellow onion
• 1 bell pepper (red or yellow), chopped
• 2 cloves garlic, minced
• Kosher salt
• 1 lb ground turkey (could also use lean ground beef)
• 1 teaspoon chipotle powder or chili powder (or to taste)
• 2 Tbsp chopped fresh parsley or cilantro

Heat 2 Tbsp olive oil in a large skillet on medium high heat. Add the chopped onions and bell pepper and cook until onions and peppers are softened, a couple minutes. Add the garlic and cook 30 seconds more.

Push the vegetables to the edge of one side of the pan and position that side of the pan so that it is off the burner, away from the heat. The empty part of the pan should be right over the burner. Add one or two more tablespoons of oil to coat the empty part of the pan. Put crumpled chunks of ground turkey in the pan, sprinkle with salt and chipotle or chili powder.

Cook the turkey without stirring until it is browned on one side, then turn the pieces over to brown the other side. Once the turkey is just cooked through, stir in the onions and peppers, and sprinkle with more salt and chili powder to taste. Remove from heat. Stir in fresh chopped parsley or cilantro.
Serve alone, or with steamed rice or noodles.

(Source: http://www.simplyrecipes.com/recipes/moms_ground_turkey_and_peppers/)

Coconut Curry Soup

• 2 tablespoons olive oil
• 1 1/2 pounds chicken breasts, (about 3), cut into 1-inch pieces
• Salt and pepper for seasoning
• 1/2 cup chopped yellow onion (about 1/2 medium onion)
• 1 red bell pepper, finely chopped
• 2 cups low-sodium chicken broth
• 1 can (14-ounces) unsweetened light coconut milk
• 1 tablespoon fish sauce
• 1/8 teaspoon cayenne pepper or more to taste
• 1 tablespoon brown sugar
• ½ tablespoon curry powder
• 1 tablespoon fresh lime juice (about 1 medium lime)
• ¼ cup fresh cilantro
• 3-4 cups hot, cooked rice for serving

In a large pot, heat the oil over medium heat until it is hot and shimmering. Pat the chicken pieces dry with a paper towel and season them lightly with salt and pepper. Add them to the hot oil. Let the chicken cook for 1-2 minutes, stirring occasionally. Add the onions and red pepper. Cook for 2-3 minutes, until the onions and peppers are slightly softened. The chicken and vegetables don’t have to be fully cooked as they will simmer and cook further in the next step.

Add the chicken broth, coconut milk, fish sauce, cayenne pepper, brown sugar and curry powder. Stir to combine. Bring the soup to a simmer and cook, gently, for 10-15 minutes. Stir in the lime juice and cilantro. Add salt and pepper to taste.

Serve a ladle or two of the soup over a scoop of rice and garnish with more cilantro, if desired.

(Source: http://www.melskitchencafe.com/2011/01/coconut-curry-soup.html)

Blueberry Coconut Cake with Lemon Sauce

For the cake:

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 2 large eggs
• 1 cup milk
• 1/2 cup vegetable or canola oil
• 1 1/2 cups fresh or frozen blueberries (unthawed)
• 2 tablespoons flour
• 1 cup flaked sweetened coconut

For the sauce:

• 1/2 cup granulated sugar
• 4 1/2 teaspoons cornstarch
• 1 teaspoon grated lemon zest
• 1 cup water
• 1 tablespoon butter
• 2 tablespoons fresh lemon juice (from about 1 lemon)

Preheat the oven to 350 degrees F. Lightly grease a 9X13-inch aluminum baking dish and set aside.

In a large bowl, combine the flour, sugar, baking powder and salt. In a medium bowl, whisk together the eggs, milk and oil. Stir the wet ingredients into the dry ingredients with a rubber spatula just until moistened. Toss the fresh or frozen blueberries with the 2 tablespoons flour and fold them in very gently to the batter. Don't overmix or the batter will start take on a blue-ish tinge.

Scrape the batter into the prepared baking dish. Sprinkle the top of the cake with the coconut and bake for 18-25 minutes, until a toothpick inserted in the center comes out clean. Cool the cake in the pan on a wire rack.

For the sauce, in a small saucepan, combine the sugar, cornstarch and grated lemon zest. Gradually whisk in the water until blended. Bring the mixture to a boil over medium heat, whisking often, and cook, stirring constantly, for 2 minutes at a boil until the mixture is thickened. Remove the pan from the heat and stir in the butter and lemon juice. The sauce can be used warm or at room temperature.

Cut the cake into squares and drizzle each piece with the lemon sauce. Serve.

(Source: http://www.melskitchencafe.com/2012/05/blueberry-coconut-cake-with-lemon-sauce.html)

Matoke & Potatoes

This is a traditional Ugandan dish; I made it the other day for a party we had at our house (we only served Ugandan food), and it was a hit!

3-4 plantains, peeled and cubed (large chunks)
1 onion, chopped
1 bell pepper, chopped
6 red potatoes, peeled & cubed
4 tomatoes, chopped
coriander, to taste
tumeric, to taste
curry powder, to taste
cumin, to taste
garlic, to taste
salt, to taste
olive oil

Heat olive oil in large sauce pan on medium high heat; add onions and saute until tender. Add bell pepper and garlic and  cook for three minutes.

Add potatoes and cook for five minutes. Add the tomatoes and coriander, stirring to prevent sticking. Add the tumeric, cumin, and curry (amounts vary, based on liking).

Once the tomatoes are cooked, add 1 1/2 cups of water and bring to a boil. Add the plantains and salt.

Continue boiling; reduce heat and simmer when nearly cooked (when plantains & potatoes are soft enough to your liking, and the spices have all blended nicely).

(Source: http://kenyancook-mutono.blogspot.com/2013/01/spicy-plantains-matoke-and-potatoes.html)

Roasted Sweet Potatoes w/Honey & Cinnamon

4 sweet potatoes, peeled and cut into 1" cubes
1/4 cup olive oil
1/4 cup honey
2 tsp cinnamon
salt and pepper

Preheat oven to 375 degrees.

Lay the sweet potatoes out in a single layer on a roasting tray. Drizzle the oil, honey, cinnamon, salt and pepper over the potatoes. Roast in the oven for 25-30 minutes or until tender. 

(Source: http://www.foodnetwork.com/recipes/tyler-florence/roasted-sweet-potatoes-with-honey-butter-recipe/index.html)

Beans--the Ugandan Way

Dried pinto beans (24 oz bag)
salt
olive oil
1 onion, diced
1 green bell pepper, diced
3-4 carrots, diced
2 cloves garlic, minced
diced tomatoes (28oz can)
3-4 Tbls beef masala (or garam masala)
4-5 Tbls beef flavoring (or beef cubes)

Put beans in a large pot and cover with water. Let soak overnight.

Drain the water, and cover beans with fresh water by about three inches. Add some salt and bring to a boil (on high heat). Add beef (or garam) masala and beef flavoring. Turn heat to medium and boil for about 45 minutes.

While the beans cook.... In a large skillet, heat 3 Tbls olive oil on medium heat. Sautee the onions, peppers, and carrots. Once the vegetables are a bit softened, add the garlic and sautee for a few minutes more. Add the can of diced tomatoes (juice included) and stir. Simmer on low heat for another five or so minutes.

Add the vegetable mixure to the beans, and continue to simmer until the beans are nice and soft. Add more water, salt, masala, or beef flavoring as needed for your desired taste.

Serve over rice.

(Source: http://www.myuglycouch.com/ugandan-beans-n-rice/)

Mandazi

Mandazi is a Ugandan dessert (one of very few), kind of like a donut. Kind of. But kind of not. But it's yummy. I roll mine in cinnamon and sugar for extra yumminess, but that part isn't Ugandan--they eat them plain.

2 cups flour
1 1/2 tsp baking powder
1 Tbls butter
1 egg, beaten
1/4 cup milk
1/4 cup water
4 tsp sugar
1/4 tsp allspice
vegetable oil
* sugar and cinnamon mixed together, for rolling the mandazi in, after cooking

Mix together dry ingredients, except sugar. Cut in butter and add sugar. Beat together egg, milk, and water, and add to dry mixture. Knead dough, and roll out on lightly floured surface. Cut into any shape (in Uganda, it's usually triangles, but you could do anything). Deep fry in vegetable oil unil golden brown on all sides.**

** Roll in a mix of cinnamon and sugar after frying, while still hot.

(Source: http://www.food.com/recipe/mandazi-10265)

Roasted Red Pepper Dip

2-3 roasted red peppers (or a 15oz jar of store bought)
2 packages cream cheese
2 garlic cloves
1/4 cup parmesan cheese
pasley

Combine ingredients in a food processor and beat until creamy. Serve with diced artisan or french bread, crackers, or vegetables for dipping.

(Source: http://www.thesisterscafe.com/2012/09/roasted-red-pepper-dip)

Frozen Lemonade Dessert

Crust:
2 cups graham cracker crumbs
1/4 cup sugar
7 Tbls butter, melted

Filling:
1 can sweetened condensed milk, chilled
1 12oz container Cool Whip, thawed
1 6oz can frozen lemonade concentrate, unthawed (regular or pink lemonade)
rasberries

For the crust:
Preheat the oven to 350 degrees.

In a medium bowl, mix together the cracker crumbs, sugar, and melted butter until combined. Pour into a pie plate and press firmly along the bottom and the sides. Bake for 7-8 minutes. Remove from oven and let cool completely.

For the filling:

In a large bowl, add the sweetened condensed milk and Cool Whip. Fold them together gently until combined, keeping the mixture light and fluffy. Add the lemonade concentrate and continue to gently fold. Avoid letting the mixture get too liquidy. Pour the filling into the pie crust. Place in the freezer to chill overnight.

(Source: http://www.foodnetwork.com/recipes/neelys/frozen-lemonade-pie-recipe/index.html)

Breaded Garlic Chicken in Lemon-Butter Sauce

4 boneless, skinless chicken breasts

1 cup seasoned flour (1 cup flour, 1 teaspoon salt, ½ teaspoon pepper)

5 cloves of garlic, finely minced

1 Tbls parsley flakes or 1/4 cup chopped fresh parsley

2 Tbls freshly squeezed lemon juice, from about 1 lemon

3 eggs

1/3 cup finely grated Parmesan cheese

1 Tbls olive oil

5 Tbls butter

Place the seasoned flour in a large gallon-size ziploc bag. Set aside. In a shallow pie plate, beat the eggs until mixed and add the Parmesan cheese. Whisk to combine. Set aside.

In a large skillet, melt one tablespoon butter and one tablespoon olive oil over medium heat. Let it begin to heat and sizzle while you prepare the chicken but be careful not to let the butter burn and turn brown.

Put the four chicken breasts in the bag with the seasoned flour, close the bag, and shake to coat the chicken in the flour. One by one, take the chicken out of the bag and dip into the egg/Parmesan mixture. Place the chicken carefully in the skillet with the hot oil/butter. Repeat with the other chicken breasts. Let the chicken cook on the first side, without moving or flipping the chicken, for 1-2 minutes until a nice, golden crust has formed. Carefully, using a wide spatula, flip the chicken and let it continue to cook for 1-2 minutes on the other side until it is golden brown. The chicken will flip easiest if it has had time to sizzle and cook to form a nice crust.

Remove the chicken to a 9X13-inch pan. Set aside while you make the sauce.

In the same skillet that you browned the chicken, melt the remaining four tablespoons butter. Add the minced garlic, lemon juice, and parsley. Simmer the sauce for 1-2 minutes, stirring and scraping up any browned bits that were on the bottom of the skillet.

Pour the sauce evenly over the chicken breasts and bake at 350 degrees for 35 minutes, until the chicken is cooked through. Serve over noodles, rice or potatoes.

(Source: http://www.melskitchencafe.com/2010/09/breaded-garlic-chicken-in-lemon-butter-sauce.html)

Cheeseball

This little lump of cheese deliciousness is good for any occasion, really. We were invited to a friend's house for a Mother's Day dinner party, of which the men were in charge; Dickson was assigned to bring an appetizer, so I did some research, gave him a few options that sounded good, and he took it from there. Everyone at the dinner party raved about it (first about how enormous it was, but later they were glad it was so big, because it was totally gone by the time we went home).

2 8-oz. packages cream cheese, softened (you can use light cream cheese)
2 c. (8 oz.) shredded sharp cheddar cheese
3 Tbsp. finely chopped green onions
1/4 c. finely chopped bell pepper
2 tsp. seasoning salt
1 small can crushed pineapple, drained very well (you may want to press in a fine-mesh strainer)
1/2 c. pecan pieces, chopped (you can also use pecan “chips”)

 

In a medium bowl, combine all ingredients except pecans. Mix well. No matter how good my intentions, I always end up mixing it with my hands sooner or later. When thoroughly mixed, shape into a ball and roll in crushed pecans. Chill thoroughly. Serve with crackers and/or vegetables.

 

(Source: Our Best Bites: http://www.ourbestbites.com/2008/12/holiday-and-any-other-day-cheeseball/)

Mahi Mahi Lettuce Wraps

1 mango, diced

2 plum tomatoes, diced

1 red onion, diced

1/2 jalapenos, diced

3 Tbls chopped cilantro leaves

2 limes, juiced

Salt and pepper

2 mahi mahi fillets

Olive oil, as needed

Lettuce leaves (recommended butter or romaine)

Preheat grill or grill pan to medium-high heat.

Combine the mango, tomatoes, onions, jalapeno, cilantro and lime juice in a medium mixing bowl and season with salt and pepper. Season the fish with salt and pepper and brush with olive oil. Grill for roughly 3 to 4 minutes per side, until just opaque in the center. Set aside to cool.

When slightly cool, chop into large chunks. Add to the reserved salsa and fold carefully as to not break up the fish. Add mixture to the middle of the lettuce leaves and roll.

(Source: Food Network/Paula Deen: http://www.foodnetwork.com/recipes/paula-deen/mahi-mahi-lettuce-wraps-recipe/index.html)

Zucchini Ribbon Pasta w/Creamy Lemon Basil Sauce

½ lb (or 8 oz) fettuccine
1 medium zucchini
2 tsp olive oil, divided
10 ounces grape tomatoes (about 2 cups)
kosher salt
black pepper
3-4 cloves finely minced garlic
1 cup low sodium chicken broth
3 ounces fat-free cream cheese
1 cup very loosely packed basil, chopped
1 Tbls fresh squeezed lemon juice, more if desired

Prepare a pot of water and cook pasta according to package instructions.  Cut ends off zucchini and slice along the long direction, cutting the zucchini into about ⅛ inch slices.  Cut each of those slices into long pieces, about the same size as the fettuccine.  Set zucchini aside.

Heat a medium size skillet to medium heat.  When hot, add 1 teaspoon olive oil.  Add tomatoes and give them a little sprinkle of kosher salt and a few cracks of black pepper.  Cook, stirring frequently, for about 3-4 minutes. Just until they start to burst and look blistered.  Remove tomatoes from pan and place in a small dish, covered, and set aside.

Add another 1 teaspoon olive oil to the empty pan and add garlic.  Stir constantly on medium-low heat for about 30-60 seconds.  Add chicken broth.  Bring to a simmer and use a spatula to scrape any browned bits off the bottom of the pan.  Simmer for 1-2 minutes and then reduce heat to low.

Place cream cheese in a microwave-safe bowl and soften for 20-30 seconds, until it can be easily stirred smooth.  Ladle in a couple spoonfuls of the chicken broth mixture into the cream cheese and stir to combine.  Once the mixture is smooth, add it to the pan with the remaining broth mixture and whisk until smooth and creamy. Add chopped basil and lemon juice and stir to combine.  Taste sauce and season with salt and pepper to taste.  (Lemon lovers can also squeeze in extra lemon juice at this point.)

When pasta is just about done, add zucchini strips to pot (so they’re cooking with the pasta).  Boil for about 2 minutes, or until tender.  Drain zucchini and pasta and combine with sauce.  Gently toss in tomatoes, or simply add them on top of each serving. Garnish with additional basil if desired.

(Source: Our Best Bites: http://www.ourbestbites.com/2012/07/zucchini-ribbon-pasta-with-light-creamy-lemon-basil-sauce/)

Grilled Chicken w/Lemon Basil Pasta

4 grilled chicken breasts, sliced
1 pound penne pasta, cooked until al dente
4 Tbls butter
3 whole lemons, juiced
3/4 cups heavy cream
1/4 cup half-and-half
1 1/2 cups grated parmesan or romano cheese
salt and pepper, to tast
20 whole basil leaves, chopped

Cook pasta, reserving 1 cup of hot pasta water when you drain it. Set pasta aside in a colander.

In the same pot, melt butter over medium heat. Squeeze in the juice of 3-4 lemons. Whisk together. Pour in cream and half-and-half. Whisk until hot. Dump in cheese and whisk until melted. Add salt and pepper to taste. Check consistency, adding some of the hot pasta water to loosen the sauce if needed.

Pour pasta and sauce into a large serving bowl. Sprinkle basil all over the top, then add sliced chicken breasts. Serve immediately!

(Source: http://thepioneerwoman.com/cooking/2010/07/grilled-chicken-with-lemon-basil-pasta/)

Honey Lime Tilapia

I love tilapia. It's not too "fishy", but fishy enough. I really liked this variation from the normal "bake in the oven" recipe; the crisp outer shell that came from dipping it in flour then frying it on the stove was quite delightful.

4 tilapia fillets (about 4-5 ounces each)
2 tablespoons lime juice (from 1 large lime)
Zest of 1 lime
1 tablespoon olive oil
1 1/2 tablespoons honey
1/2 teaspoon salt
1/2 teaspoon black pepper
1 clove garlic, finely minced

Coating and Cooking:
1/2 cup all-purpose or whole wheat flour
1/4 teaspoon salt
1/4 teaspoon black pepper
1-2 tablespoons olive oil

In a small bowl, whisk together the lime juice, lime zest, olive oil, honey, salt, pepper and garlic. Place the tilapia in a gallon-sized ziploc bag and pour the marinade on top of the fish. Press the air out of the bag and seal. Refrigerate the fish for at least an hour and up to 4 hours. It helps to lay the bag in a flat dish and turn it over once or twice during the marinading time since the marinade won't completely cover the fish.

Before cooking, whisk together the flour, salt and pepper in a shallow dish like a pie plate. Heat the olive oil in a large nonstick skillet over medium heat until rippling and hot. Dredge each tilapia fillet in the flour, coating both sides lightly. Cook the fillets for 3-5 minutes per side without moving the fish while it cooks on each side; this will ensure a more even browning. Adjust the cooking time as needed depending on the thickness of the tilapia and the heat of the skillet and work in batches if necessary so the skillet isn't overcrowded.

Serve immediately with lime wedges.

(Source: http://www.melskitchencafe.com/2013/03/honey-lime-tilapia.html)

Chocolate Chip Oatmeal Cookies

This is my new favorite and go-to recipe for chocolate chip cookies. They have enough oatmeal to give them some substance and texture, but not as much as regular oatmeal cookies, or even enough to know they have oatmeal at first taste. The first time I made them I added white chocolate chips and craisins instead of chocolate chips, which was delicious as well.

1 cup butter
1 cup light brown sugar
1 cup sugar
2 eggs
2 tsp vanilla
3 cups flour
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1 1/2 cups rolled oats (I used quick oats)
2 cups white chocolate (or milk chocolate) chips
1 cup chopped pecans (optional)

Preheat oven to 350 degrees. Lightly grease cookie sheets.

In a medium bowl, cream the butter, brown sugar, and sugar until smooth. Stir in the eggs and vanilla. Sift together the flour, baking powder, baking soda and salt; stir into the creamed mixture. Stir in the rolled oats, white chocolate chips, and pecans. Drop by spoonfuls onto the prepared cookie sheets.

Bake for 10-12 minutes.

(Source: All Recipes: http://allrecipes.com/Recipe/White-Chocolate-Chip-Oatmeal-Cookies/Detail.aspx)

Veggie Enchiladas in Jalapeno Sour Cream Sauce

I hadn't ever had enchiladas in something besides a red or a green sauce, but I'm glad that this was my first time outside the box. I think I actually prefer these to the more traditional versions.

1tbsp oil
1 onion, diced
2 cloves garlic, minced
1 large red pepper, diced
1 medium zuchinni, diced
4 medium mushrooms, diced
1 can sweet corn, drained
1 can black beans, rinsed and drained
6 large flour tortillas
cheddar cheese, grated

Sauce:
2 Tbls butter
2 Tbls (heaping)  flour
1 1/2 cups vegetable stock
Black pepper
3Tbls sour cream
2 Tbls jarred green jalapenos, finely chopped (if you use fresh jalapenos, lightly sauté them before use)


Preheat the oven to 400°. Grease a 9x13 baking dish.

Heat the oil in a large frying pan, and cook the onion, garlic, pepper, zuchinni and mushrooms over medium heat for 5-10 minutes, until the vegetables are soft and have released some of their liquid. Add the sweet corn and black beans, and mix to combine.

Spoon some of the vegetable mixture in a line along the center of one of the tortillas, and top with grated cheese. Roll the tortilla, and place seam-side down in a large baking dish. Repeat with the remaining tortillas, and set aside.

Melt the butter in a saucepan, and add the flour. Cook over a very low heat for 1-2 minutes, whisking constantly, before adding the stock. Season generously with black pepper, and add the sour cream, and finely chopped jalapenos. Mix well until smooth and fully combined.

Pour the sauce over the rolled tortillas, and bake for around 30 minutes, or until the tortillas are crispy and the enchiladas are heated through.

(Source: adapted from http://amuse-your-bouche.blogspot.com/2013/02/veggie-enchiladas-jalapeno-sour-cream-sauce.html)

Apple Pumpkin Muffins

I took these to a ward breakfast, and they were a huge hit. I hadn't ever eaten the pumpkin/apple combination, but it was quite tasty! And the streusel goodness on the top added just the right touch.

2 1/2 cups flour
1 1/2 cups sugar
1 Tbls pumpkin pie spice
1 tsp baking soda
1/2 tsp salt
2 eggs
1 cup canned pumpkin
1/2 cup applesauce
2 cups peeled, chopped apples

topping:
3 Tbls butter, softened
1/2 cup sugar
1/4 cup flour
1 tsp cinnamon

Preheat oven to 350 degrees. Grease 24 muffin cups, or line with muffin liners.

Combine flour, sugar, pumpkin pie spice, baking soda, and salt in a large bowl.  Combine eggs, pumpkin, and applesauce in a small bowl. Stir egg mixture into flour mixture until just combined. Fold in apples.

Fill prepared muffin cups 2/3 full.

Topping: Combine butter, sugar, flour, and cinnamon in a small bowl, and sprinkle over muffin batter.

Bake 18-22 minutes, until a toothpick inserted into the middle of a muffin comes out clean. Cool for five minutes before removing muffins to a wire rack.

(Source: adapted slightly from AllRecipes.com-- http://allrecipes.com/Recipe/Apple-Pumpkin-Muffins-3/Detail.aspx)

Italian Chop Salad

I had this delicious little salad at a Cafe by my office when I was working in Seattle. It was so yummy, and I'm pretty sure I ate it at least 20 times during my last pregnancy.

Below are the ingredients. Put in as much or little as you like of each thing...

romaine lettuce, chopped
roasted chicken breast, chopped
salami, chopped
grated mozzarella cheese
grated provolone cheese
diced tomatoes
canned garbanzo beans, drained
black olives, sliced

Toss all ingredients with Creamy Italian dressing.

Source: Alki Bakery

Cake Mix Cookies

1 pkg (18.25 oz) chocolate cake mix (or any kind of cake mix. Be creative!)
1/2 cup butter, softened
2 eggs
1 cup chocolate chips

Preheat oven to 350 degrees.

In a medium bowl stir together the cake mix, butter, and eggs until smooth and well blended. Mix in the chocolate chips. Drop by spoonfuls onto ungreased cookie sheets.

Bake for 8-10 minutes. Allow to cool for five minutes on the baking sheet before moving to a wire rack to cool completely.

(Source: AllRecipes.com; http://allrecipes.com/recipe/cake-mix-cookies-viii/detail.aspx?event8=1&prop24=SR_Title&e11=cake%20mix%20cookies&e8=Quick%20Search&event10=1&e13=A%3aSearch%20Results-List%28control%29&e7=Home%20Page)

Pad Kee Mow (Drunkards Noodles)

1/4 cup rice vinegar
1/4 cup fish sauce
1/2 small lime, juiced
1 Tlbs palm sugar
1 Tbls red pepper flakes
1 tsp ground black pepper
2 boneless, skinless chicken breast halves, thinly sliced
1 pkg (16oz) fresh rice noodles
warm water, as needed
3 Tbls vegetable oil
4 cloves garlic, finely chopped
1/2 yellow onion, sliced
1/2 cup oyster sauce
2 Tbls soy sauce
1 red bell pepper, sliced
2 small tomatoes, seeded and sliced
4 green onions, chopped
2 cups fresh Thai basil leaves


Whisk together rice vinegar, fish sauce, lime juice, palm sugar, red pepper flakes, and black pepper in a large bowl.

Marinate chicken in rice vinegar mixture; set aside while preparing remaining ingredients.

Separate rice noodles in warm water, about five minutes; drain.

Heat the vegetable oil in a large skillet or wok over medium heat. Cook and stir the garlic and onion in the hot oil until the onion is soft and translucent, about five minutes.

Increase heat to medium-high. Stir chicken and marinade into onion mixture; cook and stir until chicken is no longer pink in the center and sauce begins to thicken, 7-10 minutes.

Stir rice noodles, oyster sauce, soy sauce, red bell pepper, tomatoes, green onion, and basil leaves into the chicken mixture; cook and stir until sauce is evenly distributed and noodles are tender, five minutes more.

(Source: http://allrecipes.com/Recipe-Tools/Print/Recipe.aspx?recipeID=220443&origin=detail&servings=6&metric=false)

Creamy Chicken Taquitos

You should have these for dinner. Today. Quick, easy, and full of flavor! We had them for dinner, but they'd work for an appetizer as well.

1/3 c (3 oz) cream cheese
1/4 c green salsa
1 Tbls fresh lime juice
1/2 tsp cumin
1 tsp chili powder
1/2 tsp onion powder
1/4 tsp garlic powder
3 Tbls chopped cilantro
2 Tbls sliced green onions
2 c shredded cooked chicken
1 c grated pepperjack
corn or flour tortillas
kosher salt
cooking spray

Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray.

Heat cream cheese in the microwave for about 20-30 seconds so it’s soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well.

You can prepare up to this step ahead of time. Just keep the mixture in the fridge.
Work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking. It helps to place them between damp paper towels. Usually 20-30 seconds will do it. If you find yours are cracking when you roll them or are coming unrolled right away, just try heating them longer and try the paper towel thing.

Place 2-3 T of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges. Roll it up as tight as you can.

Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray or an oil mister and sprinkle some kosher salt on top.

Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.

Serve with a side of sour cream, salsa, and/or black beans.

(Source: Our Best Bites; http://www.ourbestbites.com/2009/04/baked-creamy-chicken-taquitos/)

Spicy Vegetarian Chili

Submitted by Thomas:

 

Our ward has an annual chili cook-off, with three categories: most original, spiciest, and best overall. When we moved here, I won most original with my chicken and black bean chili. This year, I won spiciest.

 

Mine was the only vegetarian chili (and there are enough meat-a-tarians in the ward that a meatless chili could never win best overall), but there were several non-members invited, some of whom were vegetarian, so I'm glad I did it this way.

The original recipe is quite toned down, but very good, and I've included it below.

1 lb eggplant, cubed (1")
2 yellow onions, chopped
3 cloves garlic, minced
2 medium zucchini, chopped
2 large red bell peppers, cored, seeded, diced
1–2 jalapeño peppers
1 28-oz. can Italian tomatoes, coarsely chopped, including liquid (or 2 lbs fresh plum tomatoes, peeled and chopped)
1 Tbs ground cumin
1–2 Tbsp chili powder
2 T chopped fresh oregano or 2t dried
1 tsp coriander*
1½ cup cooked white beans (1 15oz can, drained, rinsed)
1½ cup cooked kidney beans (1 15oz can, drained, rinsed)
Zest of one lemon
3 Tbsp lemon juice
1 tsp sugar
⅓ cup chopped fresh cilantro (or parsley)
Olive oil
Salt and freshly ground black pepper, to taste

* Original recipe calls for fennel seeds rather than coriander, and (as done here) is light on chili peppers
** For less spicy chili, seed jalapeños. For spicier chili (and to be honest, two seeded jalapeños isn't enough for a decent chili), keep seeds, and add combination of several jalapeño, serrano, red chili, and/or habanero peppers. (Which is how I won spiciest. Well, that and some marketing; calling it "Napalm Chili" and adding a warning sign to the front of the pot won me several votes from wimps who don't eat spicy food.)

Instructions
1. Preheat oven to 350°F. Scatter eggplant cubes in a shallow roasting pan and slather w/ 2 Tbs olive oil. Cover with foil & bake for ~30 min, stirring once. Remove from the oven and set aside.
2. In a large (5-6 quart) thick-bottomed Dutch oven, heat 3 Tbs olive oil on medium heat. Add onions, cook until translucent (~4 min). Add garlic and cook until fragrant (~1 min). Add red bell peppers, zucchini, and jalapeño chili peppers (and other peppers, if used). Cook for about 5 more min, stirring occasionally.
3. Add tomatoes, along with any liquid (if using canned). Add oregano, cumin, chili powder & coriander. Stir in the eggplant cubes. Simmer ~20 min over low heat.
4. Add white beans & kidney beans, lemon zest, lemon juice, sugar, and chopped cilantro. Salt and pepper to taste. (For hotter chili, also add white pepper and/or red pepper flakes.) Simmer ~5 min.

 

Serve w/ blue corn chips, sour cream (or greek yogurt), grated cheddar cheese, and chopped green onions. Serves 8-10.

Source: Adapted from http://www.simplyrecipes.com/recipes/spicy_vegetarian_chili/

(Submitted by Thomas)

Carol's Cinnamon Waffles

I don't know Carol. But she invented some rather delicious waffles. The combination of the brown sugar and cinnamon made them just sweet enough, but not too sweet. Perfect with a dollop of maple syrup, or fruit and whipped cream.

2 cups flour
1/4 cup sugar
1/2 cup brown sugar
2 1/2 tsp cinnamon
4 tsp baking powder
1/4 tsp salt
1 3/4 cup milk
1/2 cup vegetable oil
1 tsp vanilla
2 egg whites

Whisk flour, sugar, brown sugar, cinnamon, baking poder, and salt in a bowl until no lumps remain.

Add milk, vegetable oil, and vanilla, and mix until combined.

Beat egg whites until foamy in a large mixing bowl, until soft peaks form. Fold beaten egg whites into the batter.

Prehead waffle iron and coat with cooking spray. Pour batter onto waffle iron in batches and cook until crisp and golden brown (about two minutes).

(Source: All Recipes: http://allrecipes.com/recipe/carols-cinnamon-waffles/detail.aspx?event8=1&prop24=SR_Title&e11=cinnamon%20waffles&e8=Quick%20Search&event10=1&e7=Home%20Page)

Baked Tilapia with Ginger & Cilantro

We love fish, but I hate cooking it (and thus, eating it) the same way all the time. This recipe was a different flavor than I'd ever had with fish, and we LOVED it!

4-6 tilapia fillets (about 2 lbs)
1 jalapeno pepper, seeded and chopped
4 garlic cloves
2 Tbls grated ginger (from about a 2 inch piece that has been peeled)
4 Tbls low sodium soy sauce
1/3 cup chicken broth
2 tsp sesame oil
2/3 cup chopped cilantro
chopped green onions for garnish
extra cilantro for garnish

Preheat the oven to 475 degrees. Pat the tilapia fillets dry and season lightly with salt and pepper on both sides. Place the fish in a glass or ceramic baking dish.

Place the jalapenos, garlic, ginger, soy sauce, broth, sesame oil and cilantro in a blender. Pulse until blended. You can leave it as coarse or finely chopped as you like. Pour the sauce over the fish and rub the sauce into the fish lightly. Bake for 9-11 minutes until the fish flakes easily and is cooked through. Using a spatula, scoop the fish out of the pan and place on a plate or platter. Drizzle some of the extra sauce over the top and serve immediately.

(Source: Mels Kitchen Cafe; http://www.melskitchencafe.com/2013/01/baked-tilapia-with-ginger-and-cilantro.html)

Smothered Pork Chops

• 1 cup all-purpose flour


• 2 tablespoons onion powder


• 2 tablespoons garlic powder


• 1 teaspoon cayenne


• 1 teaspoon salt


• 1/2 teaspoon freshly ground black pepper


• 4 pork chops, 3/4-inch thick, bone-in


• 1/4 cup olive oil


• 1 cup chicken broth


• 1/2 cup buttermilk


• Chopped fresh flat-leaf parsley, for garnish

Put the flour in a shallow platter and add the onion powder, garlic powder, cayenne, salt, and pepper; mix with a fork to distribute evenly. Pat the pork chops dry with paper towels to remove any moisture and then dredge them in the seasoned flour; shaking off the excess.

Heat a large saute pan or cast iron skillet over medium heat and coat with the oil. When the oil is nice and hot, lay the pork chops in the pan in a single layer and fry for 3 minutes on each side until golden brown. Remove the pork chops from the pan and add a little sprinkle of seasoned flour to the pan drippings. Mix the flour into the fat to dissolve and then pour in the chicken broth in. Let the liquid cook down for 5 minutes to reduce and thicken slightly. Stir in the buttermilk to make a creamy gravy and return the pork chops to the pan, covering them with the sauce. Simmer for 5 minutes until the pork is cooked through. Season with salt and pepper and garnish with chopped parsley before serving.

(Source: Food Network/Tyler Florence: http://www.foodnetwork.com/recipes/tyler-florence/smothered-pork-chops-recipe/index.html)

Chocolate Chip Cookie Ice Cream Cake

1 (18 ounce) package small chocolate chip cookies (I used Oreos)

1/4 cup margarine, melted

1 cup hot fudge topping

2 quarts ice cream (flavors of your choice

1 cup whipped cream

12 cherries

Crush half the cookies (about 20) to make crumbs. Combine crumbs with melted margarine and press into the bottom of a 9-inch springform pan or pie plate. Stand remaining cookies around edge of pan. Spread 3/4 cup fudge topping over crust. Freeze 15 minutes.

Meanwhile, soften 1 quart of ice cream in microwave or on countertop. After crust has chilled, spread softened ice cream over fudge layer. Freeze 30 minutes.

Scoop remaining quart of ice cream into balls and arrange over spread ice cream layer. Freeze until firm, 4 hours or overnight. To serve, garnish with remainder of fudge topping, whipped cream and cherries.

(Source: All Recipes: http://allrecipes.com/recipe/chocolate-chip-cookie-ice-cream-cake/detail.aspx?event8=1&prop24=SR_Title&e11=ice%20cream%20cake&e8=Quick%20Search&event10=1&e7=Home%20Page)