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)