The Best Clam Chowder

Clam Chowder

1 cup chopped celery
2-3 cups chopped potatoes
1 large onion, chopped
3 chopped carrots
4 cans clams
3/4 cup butter
3/4 cups all-purpose flour
1 quart half & half
1 1/2 tsp salt
1/4 tsp pepper


In a large saute pan, cook vegetables with clam juice for 15 minutes covered.
In a separate pan, melt butter. Whisk in flour while bubbly. Whisk in half & half. Cook and whisk until thick.
Once thick, add to vegetables (do not drain the clam juice).
Add salt and pepper.
Add clams at end, so they don't get tough.
Serve with bread bowls.

Winter Salad with Candied Pecans

Winter Fruit Salad
1/2 c. white sugar
1/2 c. lemon juice (from a bottle is fine)
2 t. diced onion
1 t. Dijon-style mustard
1/2 t. salt
2/3 c. vegetable oil
1 T. poppy seeds
1 head romaine lettuce (or any lettuce), torn into bite-size pieces
4 ounces shredded Swiss cheese
1 c. candied pecans (or cashews)
1/4 c. dried cranberries
1 apple - peeled, cored and diced
1 pear - peeled, cored and diced

In a blender or food processor, combine sugar, lemon juice, onion, mustard and salt. Process until well blended. With machine still running add oil in a slow steady stream until mixture is thick and smooth. Add poppy seeds and process just a few seconds more to mix.

In a large serving bowl combine the lettuce, cheese, nuts, cranberries, apple and pear. Toss to mix then pour dressing over salad just before serving and toss to coat.

Sugared Pecans
1 egg white
1 Tbsp water
1/4 t. vanilla extract
8 oz pecans
1/2 c. sugar
1 t. cinnamon
3/4 t. salt
1/4 t. ground cloves
1/4 t. ground nutmeg

1. Preheat oven to 300 degrees F.
2. Put sugar, cinnamon, salt, cloves and nutmeg in a plastic bag, shake to mix.
3. Put egg, water, and vanilla in a bowl. Beat until slightly foamy, add pecans and coat well. Lift pecans out of bowl with a slotted spoon and put into the bag of sugar and spices. Shake pecans making sure they are well coated.
4. Bake 30 minutes on a baking pan lined with lightly greased aluminum foil. 15 minutes into baking, stir the pecans. Let cool completely before serving.
Makes about 2 cups.

Sesame Noodles with Peanut Sauce

This was as good as any restaurants peanut sauce I have tried. I had the chicken and sauce for two lunches after I had it for dinner. And I still am not sick of it.

Peanut Sauce
1/4 cup sesame seeds
1/2 cup chunky/creamy peanut butter
4 medium cloves garlic , minced or pressed through garlic press (about 2 teaspoons)
2 tablespoon minced fresh ginger
5 tablespoons soy sauce
2 tablespoons rice vinegar
4 tablespoons packed light brown sugar

1 1/2 pounds boneless, skinless chicken breast halves
1 tablespoon salt
12 ounces dried spaghetti noodles

Optional
2 tablespoons toasted sesame oil (to coat noodles)
green onions

Toast sesame seeds in a skillet for 10 minutes, or until golden and fragrant. Add rest of ingredients in a blender and blend until mixed well. Add toasted seeds (save 2 TB if you want to sprinkle them on top).

Broil chicken for 8 or so minutes per side (When I broil chicken, I usually just put some olive oil, kosher salt and pepper to flavor).
Shred chicken with fork.
Cook noodles, add salt to boiling water.
Pour sauce over noodles, add chicken, sprinkle sesame seeds and green onions on top and VIOLA! Yummy bummy.

Healthy Orange Chicken

I thought this was a great way to make orange chicken that doesn't involve deep frying. The sauce is yummers!

Orange Chicken

2 pounds boneless, skinless chicken breasts, cut into 2″ cubes
1/2 cup flour
1 teaspoon garlic powder
1/2 teaspoon pepper
2 tablespoons oil or butter

1 1/2 cups water
1/4 cup plus 2 tablespoons fresh orange juice
1/3 cup rice vinegar
2 1/2 tablespoons soy sauce
1 tablespoon orange zest
1 cup brown sugar
1/2 teaspoon finely minced ginger
1 teaspoon minced garlic
2 tablespoons green onion
3 tablespoons cornstarch
1/4 cup water

DIRECTIONS:
Heat oven to 350. In a shallow dish combine the flour, garlic powder and pepper. Dip each piece of chicken in flour mixture and coat evenly.

Pour oil (or melt butter and pour) in a shallow baking dish, large enough to accommodate chicken in a single layer. Arrange chicken in pan and bake uncovered for 30 minutes at 350 degrees.

Meanwhile, in a medium saucepan combine water, fresh orange juice, rice vinegar, soy sauce, orange zest and whisk over medium heat for a few minutes. Then stir in brown sugar, ginger, garlic, and green onion and let it come to a boil. Combine cornstarch with water and let it dissolve (very important to add the cornstarch this way) and add it to the sauce until thickened.

After chicken has baked the 30 minutes, turn each piece over and pour 1/2 sauce mixture evenly over chicken. Bake another 30 to 40 minutes basting frequently.

Serve chicken over rice with extra sauce on the side.

Tamale Pie

Tamale Pie

serves 5-6

Homemade corn bread dough (I used this recipe)
1 lb. ground beef
2 red peppers, diced (any color and amount would do)
1 onion, diced
can of corn
can of black beans
salsa (any amount to give it some liquid)
sour cream (a couple spoonfuls, again, to moisten it)
cheddar cheese, grated (however much you want)

Preheat oven to 400 F.
Make corn bread as recipe directs. I used this recipe. In a large sauté pan cook ground beef until cooked through. Add peppers and onion, sauté for 5 or so minutes. Add corn and beans. Remove from heat. Add salsa, sour cream and cheese. Mix well. Place mixture in baking pan and spread the corn bread dough out on top as well as you can.
Bake for 25 minutes or until the corn bread on top is done.

Chicken Corn Chowder & Olive Garden Dressing

Chicken Corn Chowder

2 tablespoons extra virgin olive oil
2 stalks of celery, finely chopped
1 red bell pepper, finely chopped
1 medium onion, finely chopped
1/4 cup thinly sliced or cooked chopped ham
3 cloves garlic, minced
2 (14-oz.) cans chicken broth
3 tablespoons flour
1 can corn
2 large chicken breasts, cooked and shredded
4 oz. softened cream cheese
1 cup milk
1/2 teaspoon salt
1/4 teaspoon pepper

DIRECTIONS:
Place olive oil in a large pot over medium heat. Saute celery, bell pepper, onion and jalapeno until tender, about 5 minutes. Stir in the garlic and ham; cook for another 3 minutes. Whisk the broth with the flour in a liquid measuring cup or bowl and then stir into the soup. Stir in the corn and chicken. Bring to a low boil and reduce heat. Melt the cream cheese a little in the microwave and whisk together with the milk. Add the milk/cream cheese mixture to soup and add salt and pepper.

-and-

Olive Garden Salad Dressing

1/2 cup mayonaise
1/3 cup white vinegar
1 tsp olive oil
4 TB parmesan cheese
1/2 tsp Italian seasoning
1/2 tsp parsley flakes
1 TB lemon juice
2 TB honey
1 clove garlic, minced

Mix all in a blender! And don't let the mayo fool you or scare you away. This doesn't make a creamy dressing. It really is just like the Olive Garden dressing. Yum Yum. Many recipes say to add more sugar but I think it is just perfect with the honey already added. But do as you wish.

-and-

Costco's sourdough bread. MMMMMM. I waited wayyyyy to long in line today just for two loafs of this.

Healthy Veggie Burritos

A friend made this for my family, after I had my baby! It is delicious and healthy! I had to share it with you!

Ingredients:
green pepper
red pepper
red onion
spinach
shredded carrots
can of black beans , rinsed
can on corn, rinsed
uncooked tortillas
1 pound of chicken
shredded cheese
1 TBS Worceshire sauce
1/4 cup Italian dressing
Olive oil

taco seasoning packet (two options read directions first)
low fat cream cheese or southwestern cream cheese


Directions:
Cut up veggies, whatever I have on had, usually its red onions, green and red peppers, carrots, and spinach.

Marinade chicken  in Italian dressing and Worcesshire sauce for 10-15 min.

Grill chicken on the stove over medium high heat with olive oil. when the chicken is seared turn it down to medium heat

Add the veggies, corn add black beans

two options: either add a 8 oz tub of Fat Free Cream cheese and 1/4 of milk. and then do 1/2 of taco seasoning from a packet(low sodium). Make sure to stir thoroughly.or you can do the Philly cooking cream southwestern style tub. already premixed with the above stuff. both taste exactly the same.

Let it simmer for 5 minutes or so.

cook the uncooked tortillas, grilled them on each side then added the chicken mixture and some cheese.

homemade refried beans (healthy version)

And yet again I have no after picture. I just get so excited. And hungry.

I have been wanting to make homemade refried beans for some time now. Kevin fell in love with them on our trips to Mexico. He would eat refried beans for breakfast, lunch and dinner.
But I did not want to put bacon grease or lard in it (like 1/2 cup!). That fat is probably what Kevin loves about it, but Im pretty sure if I saw that much lard or grease go into anything, I would feel sick.
But I will gladly eat refried beans made at any Mexican restaurant since I don't have to watch them make it :).

People these are good. Flavorful and good.


Healthy Refried Beans

1 T olive oil
4 large cloves garlic, roughly chopped
1 C diced carrots (about 4 med carrots)
1 diced onion
2 cans beans, rinsed and drained
1 3.5oz can green chilies
2 cans low-sodium beef broth
1 t kosher salt
1/8 tsp black pepper
1/2 t chili powder
1/4 t cumin
1/2 t dry oregano leaves
1 bay leaf

Saute onion, carrots and garlic in olive oil for 3-5 minutes.
Add the rest of ingredients and simmer for 25 minutes.
Remove bay leaf.
Puree in blender until completely smooth.
Enjoy!
Sprinkle cheese, or melt cheddar cheese on top.

perfect roast chicken

Sorry no pictures. My computer is being difficult.

Found this Ina Garten recipe online. Looked easy enough. And it was! I will be making this over and over and over and over again.

Roast Chicken

1 (5 to 6 pound) roasting chicken
Kosher salt
Freshly ground black pepper
1 large bunch fresh thyme, plus 20 sprigs
1 lemon, quartered
1 head garlic, cut in half crosswise
2 tablespoons (1/4 stick) butter, melted
1 large yellow onion, thickly sliced
4 carrots cut into 2-inch chunks
1 bulb of fennel, tops removed, and cut into wedges ( I didn't add this, and it was still awesome)
Olive oil

Preheat oven to 425 F.

Pat the outside of the chicken dry so the salt + pepper and butter will stick to make a nice crusty top.
Generously sprinkle salt + pepper all over chicken and inside cavity.
Fill the cavity with the fresh thyme, lemon quarters and garlic.
Brush melted butter all over chicken and then again sprinkle with salt + pepper.
Tie the legs together with some kitchen string (you want those legs close to the body so they will not get burnt), and tuck the wing tips under the body of the chicken.
In your oven-proof pan, toss carrots,onion and extra thyme with the olive oil and sprinkle will salt + pepper. Place the chicken on top.
Roast the chicken for 1 1/2 hours.
Remove chicken and cover with aluminum foil for about 20 minutes.
Enjoy!
You'll probably want to eat the whole chicken in one sitting between just the two of you; we did.

Easy Baked Eggplant Parmesan

Recipe from Whole Foods Market

I made this last week, because I was given my aunt and uncles fresh eggplant ... this recipe is really easy and yummy!!

Ingredients:
1 large eggplant, sliced lengthwise into 1/2-inch-thick pieces (about eight)
2 eggs, beaten with a fork
1 1/2 cups panko bread crumbs (sundried tomato or plain)
2 tablespoons extra-virgin olive oil*
1 (25-ounce) jar pasta sauce (roasted vegetable or any variety)*
1 cup shredded mozzarella cheese*
1/2 cup shredded Parmesan cheese

Directions:
Preheat oven with a baking sheet inside to 375°F. Coat eggplant slices with beaten egg, then bread with panko crumbs. Spread oil on hot baking sheet and place eggplant slices on it in a single layer. Bake 15 minutes, flip and bake another 10 minutes.
Increase oven temperature to 475°F. In an 8 x 10-inch ovenproof dish, layer pasta sauce, then eggplant, and top with cheeses. Repeat, finishing with cheese. Bake until the cheese melts and turns golden in spots, about 15 minutes.

Aebleskiver ... Dutch Pancakes

Recipe from Peacocks on my Porch

This is a yummy new find! The only thing is you will have to buy a fancy Aebleskiver pan they are $20-40 ... but, it would be a great Christmas gift!



2 cups flour

1 tsp sugar

1 tsp baking soda

1/2 tsp salt

2 cups buttermilk ( 3/4 cup milk, 1 T white vinegar for each cup)

2 eggs, separated

melted butter

Sift flour, sugar, soda and salt together into a medium sized bowl. Blend buttermilk and egg yolks and add to flour mixture. Beat until smooth. Fold in stiffly beaten egg whites. Place abelskiver pan over low heat on stove and add small amount of melted butter to each cup. Pour batter into holes (you can use a cookie scoop) about 3/4 full. Cook over low heat and turn quickly when cake begin to brown around edges. Lightly brown other side. Serve piping hot with syrups, jams, or powdered sugar.

Our favorite way to eat these is break one of the aebleskiver, dip in melted butter and then powder sugar! just try it you will LOVE it!

Chili Chocolate Chili

This recipe is supposed to be called Chipotle Chocolate Chili. Since me and Kev are not fans of heat, I opted out the chipotle sauce. But I did keep the chili powder in it, so hence the name CHILI Chocolate Chili. I wanted to make sure you didn't think I was special and just accidentally wrote chili twice.

Due to the recent cold weather, The crock-pot has been used non-stop. I love the smell of something yummy cooking all day, especially something warm on a cold, supposedly-fall day.

I wanted to make some homemade chili and I happened upon this recipe. It said chocolate in it and that was all I needed. I did change it quite a bit though. They used ground turkey, but this stuff just drives me nuts. Why does everyone think ground turkey is soo much better for you than ground beef? It's not. More times then not it has more sodium added to increase flavor. Hold the sodium and "natural flavoring", I want my ground beef. Just always get the lean ground beef. I also took out the cumin, because that tastes like dirt to me. And opted out the extra cans of diced tomatoes and kidney beans: I have a small crock-pot. I was hesitant to add the chili powder but am glad I added it. Just adds great flavor, not heat. And I added corn because I like it.

Chili Chocolate Chili (Crockpot Style)

1 1/2 lb. lean ground beef
1 large onion, chopped
1 red (or green) bell pepper, minced
2-3 cloves garlic, minced
1 15-oz. cans diced tomatoes
1 14.5-oz. cans kidney beans, drained and rinsed
1 15-oz. can beef broth
1 can corn
3 Tbsp. brown sugar
2 Tbsp. chili powder
1 Tbsp. unsweetened cocoa powder
1/2 tsp. freshly-ground black pepper
1/2 tsp. salt
1/2 oz. unsweetened chocolate, chopped (optional; use to taste as needed; be careful, because too much will make your chili bitter)
3-4 Tbsp. red wine vinegar

sour cream
Chopped green onions
Shredded cheddar cheese

Heat oil and sauté onions. Add beef and cook until cooked through. When cooked through, add brown sugar and cocoa powder and stir until evenly coated. Add to crockpot. Saute chopped bell pepper in some oil; add to crock pot. Add tomatoes, beans, corn, beef broth, salt and pepper and stir.
Let this cook on high for an hour or two.
Add red wine vinegar and unsweetened chocolate. Add more of these if you want to play with the flavor. But be careful with the chocolate, you don't want your chili to become bitter and muddy.
Cook on high for another hour.

Adapted from here.

herb focaccia bread

My In-laws recently came home from a trip to Tuscany. They brought us home some amazing Olio Extra Vergine di Olivia, a.k.a. Olive Oil. Since I am only going to use it for dipping bread, I knew I need to make some special bread to go with it.
I introduce you to the yummiest focaccia bread ever!!

And if I could make it, you can make it! I have a lot of trouble over here with bread and, well, baking in general. But I figured out the problem!! My oven is retarded. I bought an oven thermometer so now I can adjust the temperature to the temperature I really need. Its been off by a good 25-50 degrees for who knows how long. Hallelujah!

Herb Focaccia Bread

2 3/4 cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
2 1/2 teaspoons instant yeast
1 large clove garlic, finely minced
3/4 teaspoon dried rosemary or 1 tablespoon fresh rosemary, chopped
1/2 teaspoon dried thyme or 1/2 tablespoon fresh thyme, chopped
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1 tablespoon olive oil
1 cup warm water

In a large bowl (or the bowl of a stand mixer), mix the flour, salt, sugar, and yeast. Mix in the garlic and herbs. Pour in the water and olive oil and mix until the dough comes together, by hand or with a dough hook attachment, if using a stand mixer. Knead the dough until it has pulled away from the sides of the bowl, about 4-6 minutes. The dough should be soft and pliable but not overly stiff.

Cover the bowl with lightly greased plastic wrap and let the dough rise for 30 minutes, until it is puffy. Deflate dough and allow to rest for 5 minutes.

Preheat the oven to 425 degrees F. Lightly grease a large, rimmed baking sheet and with your hands, spread the dough out roughly an 8″x10″ rectangle. Use your knuckles or fingertips to make indentations over the dough, about every 1/2 inch. Lightly brush dough’s surface with olive oil and bake for 15 to 20 minutes, until golden brown.

Immediately after removing from the oven, stir together 1 tablespoon olive oil and 1/2 teaspoon salt and brush over the surface of the hot bread.

Recipe from here

recipe: stuffed green peppers

Kevin really loved these! And BONUS...they were easy!

4 green bell peppers
1-2 lbs lean ground beef
1/2 sweet onion, chopped
EVOO
1/2 cup uncooked jasmine* rice
1 can tomato soup
2 TB Worcestershire sauce
1/4 t garlic powder
1/4 t onion powder
salt and pepper (of course)
1 t Italian seasoning
Shredded cheese
Corn (optional, I added it for fun. FUN)

Cook the rice.
Preheat oven to 350.
In the EVOO, sauté the onions 3 minutes. Add ground beef and cook until browned. Add Italian seasoning to beef.
Cut tops off peppers. And bottom if they don't stand up on own.
Combine worcestershire, garlic & onion powder, salt & pepper with tomato soup.
Fill half full with beef, cover with sauce, corn, then cheese. Repeat.
Easy-peasy.

Bake for 35 min-60 minutes. My oven is retarded and makes its own rules. Really just bake until warm throughout and cheese on top is a nice golden brown.

*Ok am I the only one to recently discover jasmine rice? IT. IS. SO. GOOD. Geeze, I have been using regular rice for so long and have been constantly disappointed whenever I cook it. Well look no further Malorie! Jasmine rice is here. Always good. Always fluffy. Always flavorful. I am forever hooked.

The Best Fudge Brownies Ever

This recipe is from the back of the King Arthur brand Flour box. I made it for Sunday night and Will says it's the best brownies ever! Make them and you decide!

Ingredients:
1 cup (8 ounces) butter
2 1/4 cup sugar
1 1/4 cup Dutch-processed cocoa
1/2 teaspoon salt (increase the salt to 1 teaspoon if you use unsalted butter)
1 teaspoon baking power
1 Tablespoon vanilla extract
4 large eggs
1 1/2 cups King Arthur unbleached all-purpose flour
2 cups (12-ounce bag) chocolate chips


Directions:
Preheat the oven to 350F. Lightly grease a 9 x 13-inch pan

In a medium-sized microwave -safe bowl, or in a saucepan set over low heat, melt the butter, then add the sugar and stir to combine. Return the mixture to the heat (or microwave) briefly, just till it's hot, but not bubbling; it'll become shiny looking as you stir it. Heating the butter and sugar a second time will dissolve more of the sugar,which will yield a shiny top on crust on your brownies. Transfer the mixture to a mixing bowl.

Stir in the cocoa, salt, baking powder, and vanilla. Add the eggs, beating till smooth; then add the flour and chocolate chips, beating till well combined. Spoon the batter into the prepared pan.

Bake  for 28 to 30 minutes

Oatmeal Chocolate Caramel Brownies

I am usually a cookie kind of girl but lately I have been on a brownie and bar rampage. Rampage I tell you. I just barely came upon these things called brownies. I had forgotten about this easy, yummy dessert until someone said the word "Brownie" at work and all the glorious, delicious memories came flooding back. How did I ever forget about these things?

I usually don't have someone to share my treats with since husband isn't the biggest fan of treats (why!? why!? WHY!?), but since we are Patrick-sitting, treat making is fun again! He loves my late night treat making. Hooray!

I came upon this recipe because my sister-in-law accidentally left her batch of these bars with us for a night. And boy did we enjoy them for the small amount of time they were with us. The next morning when she took them away, I had to make my own. They were too good.

Oatmeal Chocolate Caramel Bars

*Makes 9X13-inch pan of bars

1 1/2 cups flour
1 1/2 cups old-fashioned oats
1/4 teaspoon salt
1/2 teaspoon baking soda
1 1/2 cups brown sugar
1 cup melted butter

14 ounce bag of caramels
1/2 cup whipping cream or milk
1 12-ounce package semisweet chocolate chips

Preheat the oven to 350 degree. Mix the first six ingredients together and sprinkle half on the bottom of a 9X13-inch baking pan. Bake 10 to 15 minutes, until lightly browned.

Meanwhile, melt the caramels and whipping cream or milk in a saucepan over low heat or in the microwave at 50% power, stirring often, until the mixture is smooth. When the bars have been removed from the oven, sprinkle the chocolate chips over the crust and pour the melted caramel over the top. Sprinkle the rest of the crust over the top and bake in the oven for an additional 10-12 minutes, until the caramel is bubbling and edges are lightly browned. Cool the bars completely before serving so they can set up properly.

Butternut Squash Soup

This is a easy and healthy recipe that Malorie got from her mother in-law. You will need a blender to make this! The hardest part of this recipe is cutting up the butternut squash! Enjoy!

Ingredients:

2 TBS olive oil

1 medium onion

1 medium butternut squash (cubed)

2 cups chicken broth

1 tsp salt

1 tsp ginger

dash of pepper

1-2 cups milk

Directions:

Saute olive oil and onion

Add cubed butternut squash and cook for 1 minute

Add all ingredients but milk and cook for 15 minutes

Blend and pour back in pot and add milk until warm

* This is great reheated, you can also freeze and reheat

Slow Cooker Taco Soup Recipe

I got this from http://blog.superhealthykids.com/ , I LOVE this website! Trying to eat healthy easy meals that my little one will eat! I have been making this for years but, here is the websites version! You can also cook this just on the stove top! I always add cheese and sour cream too :)

Ingredients:
1 lb. cooked and chopped meat of choice (chicken breasts, lean ground beef, or ground turkey)

28 ounce can of crushed tomatoes (or three cups of finely chopped fresh tomatoes)

2 cups frozen corn (or 1 can, 15 ounce corn)

2 cups black beans (or 1 can 15 ounce black beans)

2 cups red kidney beans (or 1, 15 ounce can)

1 envelope Ranch seasoning mix (Or use recipe below)

2 TBS Taco seasoning

1 small onion, chopped



Place all ingredients in a slow cooker, and cook on low for 4-6 hours.

To avoid the packaged Ranch seasoning mix, make your own . . .

1 teaspoon dried chives

1 teaspoon dried parsley

1 teaspoon dried dill weed

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/4 teaspoon salt

1/4 teaspoon ground black pepper

parmesan cheese knots

Easy and delicious! And I love rhodes dough because it rises so well. Me and rising have a love, no, hate relationship.

Parmesan Cheese Knots

12 Rhodes Texas™ Rolls, thawed but still cold
1/2 cup grated Parmesan cheese
1 teaspoon dried parsley
1/2 teaspoon garlic salt
1/4 cup butter, melted

Roll each roll into a 9-inch rope. Tie in a knot. In a bowl, combine cheese, parsley and garlic salt. Dip each knot in melted butter and then in cheese mixture. Place in a sprayed 12 cup muffin tin. Cover with sprayed plastic wrap and let rise until double in size. Remove wrap and bake at 350°F 15-20 minutes or until golden brown.

open-face sandwiches

My mom recently gave me some fresh tomatoes out of Farmer Mel's garden and some fresh basil out of hers. She then told me to make some open-face sandwiches. She even offered to give us cheese. My mom always spoils us.

These delights were my dad's signature dish when we were little. If my mom was gone one night and he was on dinner duty, he would make these.
Another dish of his: buttered noodles with parmesan sprinkled on top and canned stewed tomatoes.
These always went together. These were common dinners in the Moser household growing up.
And now they have resurfaced. We just might be having buttered noodles for dinner tonight Kevin.
Yumdeliyumptious.



Open-faced Sandwiches

bread
cheese
sliced tomatoes
salt & pepper
basil (optional)

Put the oven to Broil. Place the cheese on the bread and place on a slotted cookie sheet.
Watch carefully, it only takes a minute or so. Then place the sliced tomatoes on top, sprinkle with salt & pepper and enjoy!

Easy Chicken Enchiladas

Recipe from Baby Center
Submitted by Chelsey
Since baby #2 could be here any day, I have been wanting to find some EASY recipes that I can freeze or make fast! Which this recipe can be made before and frozen so all you have to do is put in in the oven, but it;s also super fast to make! I was emailed this from Baby Center, tried it and Will and I Loved it! Super easy too! I topped the enchiladas with fresh homemade salsa! Yummy! Enjoy!

Ingredients:

1 cup chopped cooked chicken (I used canned chicken,you could buy a cooked chicken)
1 1/4 cups shredded Monterey Jack or cheddar cheese
One 10-ounce can mild enchilada sauce
6 corn tortillas

Preparations:
Preheat the oven to 350 degrees. Mix the chicken with 1/2 cup of the cheese in a bowl. Add about 2 tablespoons of the enchilada sauce, and mix to blend. Spread 1/4 cup of the enchilada sauce over the bottom of a small baking dish (about 6 by 9 inches). Place a corn tortilla on a clean working surface. Spoon a few tablespoons of the chicken mixture onto one side of the tortilla, and roll the tortilla up over the filling. Place the enchilada into the sauce on one side of the pan, with the seam side down so that the enchilada doesn't roll open. Repeat with the remaining corn tortillas and filling, until there are 6 enchiladas in the pan. Pour the remaining enchilada sauce evenly over the tortillas, sprinkle with the remaining cheese, and bake for about 20 minutes, or until the cheese is melted and bubbling. Serve hot. (Makes 2 to 4 servings)

Variations:
For spicier enchiladas, combine a 4-ounce can of chopped green chilies with the chicken and cheese mixture.

Creamy Pesto Shrimp

I am not a huge italian food fan. Pasta is too much for me most of the time.
I can handle cheese-filled ravioli and alfredo sauce but other than that, no thank you.
Spaghetti, forget about it (but I will eat the meatballs).

Well tonight I wanted to make something with pesto and something with shrimp. The only recipe I could find was a creamy pesto shrimp on linguine. And for some weird reason, it sounded good. Pasta sounded good. I must be pregnant. Hah totally kidding. Sorry Mom.
So I went for it. But I changed the recipe up a bit to take out the large amounts of unneeded fats.

Creamy Pesto Shrimp
Shrimp
noodles ( I just used normal spaghetti noodles)
1 cup half and half
1/4 cup parmesan cheese
1 1/2 Tb olive oil
salt + pepper to taste
pesto* (add as much as you want, I just kept adding until I was happy)

Cook your noodles for 8-10 minutes. Drain.

In a skillet, cook the half and half, olive oil and salt + pepper for 6-8 minutes, stirring constantly. Add the parmesan cheese and pesto. Add the shrimp and cook for 5 minutes or until pink. Cook until your sauce is at your desired consistency.

Pour sauce over noodles and enjoy! Delicious!

*I just used the pesto from Costco. I tried making my own but failed miserably. I think it was cheaper just buying the Costco version.

quinoa with mushrooms & spinach

This was tasty and easy. And I had it all on hand which made it even better.

Quinoa with mushrooms & spinach

1 cup quinoa
2 1/4 cup chicken or vegetable broth
2 tsp balsamic vinegar
1 tsp thyme

Put all in rice cooker. Mix and cook.

1 Tb olive oil
1/2 chopped onion
1 tsp minced garlic

Saute onions until desired softness. About 5-10 minutes. Remove from pan.

1 Tb olive oil
8 ounces sliced mushrooms
4 tsp balsamic vinegar
1/2 cup chicken or vegetable broth
1 tsp thyme
salt and pepper to taste

In same pan heat oil and saute mushrooms for 5 minutes. Add rest of ingredients and cook until the sauce is reduced to desired consistency.

spinach (however much you want to add)

Add spinach and already cooked onions to pan and cook for about a minute. Remove from heat. Add cooked quinoa. Mix and enjoy!
You could top it with goat cheese (any kind of cheese for that matter) and extra balsamic vinegar.

30-Minute Rolls

I wanted an easy recipe that I could use for pulled pork sandwiches for tonight. I found these on Sister Cafe, just tried them! Yummy and only in 30mins!! :) enjoy!

30-Minute Rolls (from Real Mom Kitchen)

submitted by Chelsey

1 1/8 cups plus 2 tsp. warm water

1/3 cup oil

2 Tb yeast

1/4 cup sugar or honey

½ tsp. Salt

1 egg

3 ½ cups flour

Mix 1st 4 ingredients and let rest for 15 minutes. Add salt and eggs – gradually add flour. Shape into dinner rolls, or use in your favorite recipe that calls for dough. After shaped, let rest for 10 minutes. For rolls, Bake 10 minutes @400 degrees ‘till golden brown.

chicken lettuce wraps

Chicken Lettuce Wraps

Sauce (to pour over wraps):

1/4 cup sugar
1/2 cup warm water
2 T soy sauce
2 T ketchup
1 T lemon juice
1/8 tsp sesame oil
1 T dijon mustard
2 cloves finely minced garlic

Chicken stir-fry:

2 T olive oil
2 T sesame oil
2 boneless, skinless chicken breasts finely chopped {I used food processor}
1 8 oz can water chestnuts minced {again, with the food processor}
1 8 oz can bamboo shoots minced {need I repeat myself again...food processor}
1/2 cup mushrooms minced {food processor}
3 cloves garlic, finely minced {you guessed it, food processor}
3 green onions thinly chopped

Stir fry sauce:

2 T soy sauce
2 T brown sugar
1/2 tsp rice wine vinegar

Begin by making the pouring sauce. Mix all ingredients well and set aside for serving.
Prep stir fry sauce by mixing ingredients in small bowl and set aside.
Combine oils and heat over high heat until it glistens, about 1 minute. Add chicken and saute until cooked through, then remove from pan. Take same pan and turn to medium high heat. Add another T of olive oil, wait one minute, and then add garlic, onions, water chestnuts, mushrooms, and bamboo shoots. Stir fry a few minutes and then add chicken and stir fry sauce.
Serve with lettuce leaves to wrap in. Pour sauce over.

via Just Cook Already

Homemade Graham Crackers

A friend posted this on her blog and i thought it would be good to start to add some gluten free recipes! Recipe from: http://www.whatlifedishesout.com/?p=638

Ingredients

2 Cups Gluten Free All Purpose Flour

1/4 Cup Brown Rice Flour

1/2 Cup packed Brown Sugar

2 tsp Cinnamon (I use half this amount)

1 tsp Baking Powder

1/2 tsp Baking Soda

1/2 tsp Salt

1/2 tsp Xanthan Gum

7 Tbsp Butter

3 Tbsp Cold Water

3 Tbsp Honey

1 tsp Vanilla

Sugar

Directions:

Line 2 cookie sheets with parchment paper and spray the paper lightly with Pam.

Combine flours, brown sugar, cinnamon, baking powder and soda, salt and xanthan gum in a large bowl with a wire whisk.

Using a pastry cutter, cut butter into flour mixture until mixture resembles cornmeal.

Add water, honey and vanilla to flour mixture and using a wooden spoon, stir ingredients until the mixture is well combined and forms a ball.

(You may need to add a bit more water, or more a bit more brown rice flour if your dough is too dry or too sticky.)

Divide dough into two parts, wrap and refrigerate 1 hour.

With another lightly sprayed piece of parchment placed atop the dough, use a rolling pin to roll each half into a large rectangle on each cookie sheet. (I don't use parchment on top of the dough. I just rolled it out using a bit of extra rice flour to keep it from sticking to the rolling pin. Make sure to roll it pretty thin.)

Carefully peel off the top layer of parchment, and using a knife, score the dough into squares.

Remove the rough edges of the dough (you can save the scraps to form more crackers).

Using a serving fork, prick a few rows of holes in each cracker. Then sprinkle lightly all over with sugar.

Bake in a preheated 325 degree oven for 15-20 minutes until golden brown.

Remove from oven and re-score along your previously cut lines by pressing straight down with a knife. (I think a pizza cutter works best. Make sure to do this while they are still hot.)

Remove crackers to a wire rack to cool.

" Healthy" Banana cookies

These are delicious and my new favorite treat! From a clean eating book! Enjoy! 

Ingredients:

2 ripe bananas, mashed

1/4 cup olive or grape seed oil

1/4 cup maple syrup

1/2 tsp vanilla

1 cup rolled oats

2/3 cup brown rice flour (wonder flour works also)

1/2 cup shredded unsweetened coconut
1/4 tsp baking powder or baking soda

pinch of sea salt

1/4 cup chocolate chips

Preheat oven to 350 degrees F

In a medium bowl combine bananas, oil, syrup, and vanilla. In separate bowl combine oats, flour, baking soda, coconut and salt. Add the banana mixture to the dry ingredients and blend until just combined (don't over stir). Fold in chocolate chips

Drop batter by the teaspoon onto cookie sheet. Cook for 14-16 minutes. Place on cooling rack.

Pineapple Fried Rice from The Wild Rose

*I changed the ingredients to the sauce!

The restaurant I work at has this incredible fried rice. They serve it with Marlin- which is seared rare-which I cannot imitate (I mean where do you buy marlin?). But I did want to try and imitate the rice. So I asked Carlos for the recipe and viola! I still need to figure out how they make their sauce so sweet and savory; I'm thinking a lot more honey. But I didn't want to waste a lot of honey if it didn't work out. But here is the recipe, I am still going to try and tinker around with it more. I'll probably ask for specific instructions on how to make the bomb sauce.


Pineapple Fried Rice

cooked Rice
red bell pepper, diced
red onion, diced
green onion, diced
carrots, slivered
chopped pineapple
chopped cilantro
eggs (fry these first in EVOO)*

For the sauce:

vegetable stock (I only had miso paste for miso soup on hand, so I basically used miso soup instead of this)
soy sauce
sugar*
brown sugar*

Just heat the sauce until the sugar is completely dissolved.

Cream of Tomato Soup

I made this for Sunday dinner and it was soooo Yummy!!If you dont have a pressure cooker this is another reason to buy one!

Prep Time: 5 minutes
Cook Time: 6 minutes
Total Completion Time: 15 minutes

Ingredients

3 medium onions, chopped
1/4 cup water
1/2 cup carrots, chopped
2 stalks celery, chopped
3 garlic cloves
3 tablespoons olive oil
6 pounds fresh tomatoes, roma work great
salt and pepper

1 stick butter
1/2 cup wonder flour or Flour
4 cups half and half

Instructions

Saute onions, carrots, celery, and garlic in olive oil in pressure cooker. Add tomatoes, 1 tablespoon each of salt and pepper and water. Pressure for 6 minutes. Let Pressure down and remove lid. Using a stick blender or blender, puree contents of pressure cooker. Strain through a sieve into a large dish. In pressure cooker, melt butter and add flour. Toast flour slightly. Add half and half. Cook until thick. Add tomato mixture and whisk well. Enjoy.

Blueberry Kamut Pancakes with Almond Buttermilk Syrup

Blueberry Pancakes

Ingredients

4 eggs
2 cups buttermilk
1 T vanilla
3 T vegetable oil
1 T Rumfords baking powder
2 T sugar
dash salt
2 to three cups fresh ground Kamut Flour (use enough to make it pancaky)
Fresh Blueberries

Instructions

In a mixing bowl combine everything but the blueberries. Using a wire whisk, mix the batter until combined. Be careful to not over mix the batter, stop when just combined.

Ladle the batter onto a hot griddle and add the blueberries to the top of each pancake at this point. Flip each cake when the sides harden and the underside becomes golden brown.

Serve with the delicious almound Buttermilk Syrup over top.
Ingredients for Almond Buttermilk Syrup:

¾ cup butter
1 ½ cup sugar
¾ cup buttermilk
1 ½ t. baking soda
½ t. vanilla extract
1 T. almond extract

In sauce pan melt the butter, than add the sugar and buttermilk. Bring to a boil.
Then add in the baking soda, vanilla, and almond extract.

Chef Brad's White Quinoa Meat Loaf

I am always trying to find NEW and Healthy recipes. This is a recipe from Chef Brad! His main thing is grains which, most of us don't get the healthy grains. He always has yummy recipes and they have a healthy edge to them!  I met him at education week, two or three years ago. He just got a show on BYU TV called Fusion Grain cooking, Yay! Check it out! I made this last week and it was yummy! Will loved it and it's one of his favorites! Man meal! Enjoy!

White Quinoa Meat Loaf

---

Meat loaf is a comfort food, and this recipe pushes it over the top.

Ingredients

2 lbs Lean Ground Beef or turkey meat
2 cups White Quinoa, cooked
1 cup Bread Crumbs
3 garlic Cloves, minced
1/2 Onion, diced
3 tablespoons Parsley, chopped
2 teaspoons Salt
2 tablespoons Italian spice, Tuscan Sunset from Penzeys works well
1 teaspoons fresh ground Pepper
6 Eggs, whipped
Tomato Ketchup

Instructions

In a large mixing bowl, combine all of the ingredients but the ketchup. Using your hands, or even a potato masher, thoroughly combine everything.

Place mixture in a pan forming loaf and top with the ketchup. Cook in a 350-degree preheated oven for 30 minutes or until done.

Overnight Cinnamon Rolls

Mal posted this on her blog... But never posts it here! So I will!! From Best Bites blog! yummy!!

Overnight Cinnamon Rolls

Dough

1 T active dry yeast
1/2 C warm water (105 deg F)
4 1/2 C all-purpose flour (22 1/2 oz)
1t kosher salt
4 large eggs
1/4 C sugar
1/2 C (1 stick) real butter at room temp

Filling
1/2 C (1 stick) real butter at room temp, divided
3/4 C packed brown sugar
1 T cinnamon

Glaze
1 C powdered sugar
2 T butter, melted
2 T milk or cream
1 t vanilla extract

In the bowl of a stand mixer, sprinkle the yeast over the water, allow to bloom for a few minutes, then whisk until smooth. Whisk in 1/2 C of the flour. Cover with plastic wrap and let stand in a warm spot for about 30 minutes.

Add the eggs, sugar, butter, salt, and remaining 4 cups flour to the yeast mixture. Fit the mixer with the dough hook and knead on medium speed until smooth 10-12 minutes. Add a bit more flour to reduce stickiness if needed.

Cover with plastic wrap, set in a warm spot and let rise until doubled, about 2 hours.

While dough is rising, prepare filling. Take 2 T of the stick of butter and set aside. Beat remaining butter, brown sugar, and cinnamon together until combined and slightly fluffy, about 1 minute. It will be rather thick.

Butter a 9×13 baking dish. Transfer the dough to a floured work surface. Roll out into a rectangle about 15×10 in. Spread filling onto dough. Use a spoon (or your fingers) to spread it out evenly and then roll up length-wise.

Do you all know the trick to cutting cinnamon rolls? If not, go grab your dental floss! A piece of thread works fine too.

First score the rolls so you know you’re going to cut evenly. Then slide the thread underneath the rolls, cross over the top and pull. You’ll get razor sharp cuts without smashing your pretty dough.

You can cut the rolls to your liking. This will make 12 small rolls, 10 medium ones, or 8 large rolls. I made 10, but put 2 in a little dish to cook separately.

Place cut side up in baking dish. Melt the reserved 2 T butter and brush on top of rolls. Cover tightly with plastic wrap and place in the fridge overnight.

The next morning, remove from refrigerator and let rise until half again as high, about 1 hour.

While rising mix glaze ingredients until combined.

Preheat the oven to 350. Bake until golden brown, about 30 minutes.

Let cool in the pan for 15 minutes. If you get impatient and wait about 47 seconds like I did then your glaze will instantly melt and fall into the crevices between the rolls. Then you’ll stick your finger in the little well so you can taste it and you’ll burn yourself and possibly let out an expletive. You’ll be so hurt you’ll have to stuff a cinnamon roll in your mouth to comfort yourself. And possibly another one because the first one was too hot to enjoy. Not that I have experience with any of this. Just trust me and let the rolls cool off a bit.

Then spread the glaze over them and serve.