Chicken Salad

A good way to use any left over rotissery chicken.

2 1/2 cups diced cooked chicken
4 bacon strips, cooked and crumbled
1/2 cup thinly sliced celery
1 cup halved red grapes
3/4 cup mayo
1 T dried parsely flakes
2 tsp finely minced red onion
1 tsp lemon juice
1/4 tsp ground ginger
1 dash Worcestershire sauce
salt and pepper to taste

Combine chicken, bacon, celery, and grapes in a large bowl and set aside. In another bowl whisk together remaining ingredients; add to salad and toss to coat. Chill until serving.

Original recipe found on allrecipes.com. I did tweek it a bit.

Easy Chocolate Truffles

Soooo good (and super easy too).


Ingredients

1 (8 ounce package Phili cream cheese
3 cups powdered sugar
12 (1 ounce) squares Baker's semi-sweet baking chocolate (melted)
1 1/2 tsp vanilla

Suggested coatings, such as ground walnuts, unsweetened cocoa, powdered sugar and/or angel flake coconut.

Beat cream cheese in a large bowl with an electric mixer on medium speed until smooth. Gradually add sugar, mixing until well blended.

Add melted chocolate and vanilla, mix well. Refrigerate 1 hour until chilled.

Shape into 1-inch balls. Roll in walnuts, cocoa, powdered sugar or coconut. store in refrigerator.

I've also added some raspberry flavoring to the truffles and it was delish!

Homemade Hostess Cupcakes

This is a recipe I found on a blog "bake at 350" but I modified it a bit by using a cake mix. Tasted good to our fam! And let's be honest... it's all about the marshmellow filling.

For the Cupcakes:

Chocolate cake mix (or see link above)

For the Filling:

4 tablespoons unsalted butter, at room temperature
1 cup powdered sugar
2 teaspoons pure vanilla exrtact
3 tablespoons heavy cream
1 cup marshmallow creme

For the Ganache:

6 ounces bittersweet chocolate, chopped
1/2 cup heavy cream
1 tablespoon unsalted butter
2 teaspoons pure vanilla extract

For the Icing:

1 stick unsalted butter
1 & 1/2 - 2 tablespoons milk
2 cups powdered sugar
1/4 tsp vanilla


Prepare and bake the cupcakes (using paper liners).

For the filling: Using a mixer, cream the butter until light and fluffy. Beat in 1/2 cup confectioners’ sugar. Add the vanilla and 1 tablespoon heavy cream; beat until smooth. Beat in the remaining 1/2 cup confectioners’ sugar and 2 tablespoons heavy cream in batches, alternating after each addition. Beat in the marshmallow creme; set aside or refrigerate.

For the ganache: Place the chocolate in a stainless-steel bowl. Heat the cream and 1 tablespoon butter until just boiling, then pour over the chocolate; let stand for 5 minutes. Whisk until smooth. Add 2 teaspoons vanilla; let stand until cool but still glossy and liquid.

Spoon the filling into a pastry bag with a medium star tip. Insert the tip into the center of each cupcake top; fill until the cupcake is heavier (do not overfill). (It's OK if some of the filling peeks out, it will be covered by the ganache.)

Spoon a little ganache on each cupcake and lightly spread with an offset spatula or a knife. (I also found that dipping the cupcake in the ganache worked quite well.) Chill for at least 15 minutes.

Meanwhile, prepare the icing: Using a mixer, beat the remaining 1 stick butter, 1/4 teaspoon vanilla, the milk and confectioners’ sugar until smooth, adding more milk if needed. Spoon into a pastry bag with a small tip (I used a #2 plain tip); pipe onto the cupcakes to decorate.

Store in the refrigerator.

Tomato Salsa

Our new fave! Sheldon is the master salsa maker and he's been using this recipe lately.

2 lg cans of Mexican style stewed tomatoes
1 whole white or yellow onion
2-3 fresh tomatoes
1 (2”) jalepeno + seeds
Cilantro to taste
½ lime
Salt and pepper

In salsa maker combine tomatoes and onion, add cilantro and jalapeño. Squeeze in lime and then top with a layer of salt and pepper. Grind all as fine or course as desired. Spoon off some of the liquid and chill. YUM!


P.S. We have made it using red onions (cuz they're my fave) but I have to admit it just wasn't as good.

Fish Tacos

Ingredients

Tacos:

1 pound mahi mahi
1/4 cup canola oil
1 lime, juiced
1 tablespoon chili powder
1 jalapeno, coarsely chopped
1/4 cup chopped fresh cilantro leaves
8 torillas (we use white corn, but you can also use flour)

Cream Sauce:

1/4 cup sour cream
1/4 cup (or a little less) mayonnaise
add in some cilantro and lime juice to taste

Garnish:

shredded cabbage
salsa

Directions

Place fish in a medium size dish. Whisk together the oil, lime juice, chili powder, jalapeno, and cilantro and pour over the fish. Let marinate for 15 to 20 minutes.

Make cream sauce.

Heat non-stick pan (or grill if you so desire) to medium high heat. If using pan I recommend putting a little olive oil in it. Remove the fish from the marinade place onto a hot pan, flesh side down. Cook the fish for 4 minutes on the first side and then flip for 30 seconds and remove. Let rest for 5 minutes then flake the fish with a fork.

Divide the fish among the tortillas and garnish with the white sauce, salsa and cabbage to taste. You can also use hot sauce, thinly sliced red onion, or green onion.

Mine needed a little salt as well. I'm not sure if that's because I made the tortillas or not so I didn't add salt to the recipe but it may need it.

PF Chang's Lettuce Wrap knock-off

Oh how I wish I had come up with this recipe before we attempted these at our recipe club. I combined a couple recipes I found online and came up with what we decided is a pretty good copy of the real deal. I used the pre grilled chicken that's sold at the grocery store and canned mushrooms to save time. The second time I made it I cooked the chicken and used fresh mushrooms. The taste wasn't any different and it took about 3x longer to use fresh... but the decision is yours. The amount of mushroom/water chestnuts you use can be adjusted to your preference.

Ingredients

2 cooked and chopped boneless/skinless chicken breasts
2/3 cup finely chopped water chestnuts
2/3 cup finely chopped and cooked mushrooms (small can)
2 chopped green onions
1 tsp minced garlic
Lettuce leaves of your choice
Garlic and red chili paste (which may seem like a waste to buy but I also use a bit of this when I make a quick homemade marinara sauce and it's delish)

For the sauce: (This is the part I made up so you may want to adjust amounts slightly depending on your tastes and how saucy you want the chicken mixture.)

About 3 T. Hoisin sauce
2 T cider vinegar
2 tsp soy sauce
1 tsp ground ginger
1/2 tsp minced garlic

Oil your skillet. Add chicken, mushrooms, water chestnuts, green onion and garlic. Stir and cook on medium-low till heated through. (If you used fresh ingredients the chicken mixture may be a little watery in which case you will want to wait until the water cooks off before adding the sauce.) While the chicken mixture is heating up, mix together the sauce ingredients in a bowl with a whisk or fork.

Once chicken mixture is nice and hot pour entire sauce mixture over it. Let it warm up again and serve in your lettuce leaves. Add a little garlic and red chili paste for an extra kick. Be forewarned a little goes a LONG way with that stuff.

I hope you like it. I know it's missing the mustard but we didn't miss it.

Pear Honey

Hey Folks- Sorry I haven't added anything in a while. Sheldon and I have been on the Atkins diet for a couple weeks and therefore I haven't made anything tasty. Seriously, we are eating steamed vegetables and chicken.

BUT I did pick up a grip load of pears this weekend at a local farm and have been busy canning. I didn't realize how many pears I had until I started canning and had to buy more jars. I wanted to branch out and with the remaining 15 pears I decided to make this recipe I found on allrecipes.com. It's pretty darn good. At least I think it is. I had barely a taste since you know... Dr. Atkins would forbid it.

My pears were pretty ripe and they still took forever to break down, so I would highly recommend puréeing them before adding them to the pot.

Ingredients

8 cups peeled, cored and chopped pears
1 cup unsweetened pineapple juice
8 cups white sugar

Directions

1.Place chopped pears into a large pot, and pour pineapple juice over them to prevent them from browning. Stir in sugar, and bring to a boil over medium heat. Stir frequently to prevent scorching. When the pears are at a full boil, reduce heat to medium-low, and cook until the mixture is the color and texture of honey. The longer you cook it, the thicker it gets. Cooking time is about 2 to 3 hours.
2.Ladle into hot sterile jars, filling to within 1/4 inch of the top. Wipe rims with a clean damp cloth, and seal jars with lids and rings. Process in a boiling water canner for 10 minutes.


I got 3 pints out of this recipe. So if you have a bunch of pears give it a try!

Rolo Cookies

So this recipe is one from a lady in our ward. They are delicious cookies. I promise you wont be able to eat just one. I have also had them made with dark chocolate cocoa powder and for all of you dark chocolate fans they are extra yummy. I also thought they would be good using York peppermint patties instead of rolos, especially with the dark chocolate batter. Mmmmm can't wait to try that. Hope you enjoy.

1 C sugar
1 C brown sugar
1 C butter
2 tsp vanilla
2 eggs
2 1/2 C flour
3/4 C cocoa powder
1 tsp baking soda
1 bag of rolos

Cream together sugars and butter. Add vanilla and eggs. Mix together flour, cocoa, baking soda and add to wet ingredients. Roll into 1 1/2 inch balls and press rolo into center. Roll in regular white sugar.

Bake at 375* for 7-10 minutes.

Yeilds = 3 dozen

Fresh Pesto

I've made this one a ton and it is delish! Perfect to have in the refrigerator and put a bit on pasta or even on salad. I don't usually put in the tomatoes since some people don't like them, but it sounds good. It will last for a month or more in the fridge but you can freeze it in cube shapes and have some throughout the year. I have a lot of fresh basil and parsley so it is the best!

6 cloves Garlic
4 cups fresh Basil or 1 cup dried Basil
1 cup fresh Parsley
6 Tbs. raw Nuts (pine almond, hazelnut pumpkin)
1 cup or more of Olive Oil
1/2 tsp. each of Real Salt and Pepper
2 Tbs. sun dried Tomatoes

Combine all ingredients in a food processor (with an S-blade) or in a blender. Blend until smooth.

To Die For Blueberry Muffins

So, I tried this recipe this morning and it was really good! I substituted buttermilk for the milk, however, as I had some extra and buttermilk makes everything better;-) It was a bit dry so I added about 1/8 of a cup more of the buttermilk. Super good and the crumb topping is not flour-y at all the way some are.

Ingredients

• 1 1/2 cups all-purpose flour
• 3/4 cup white sugar
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 1/3 cup vegetable oil
• 1 egg
• 1/3 cup milk
• 1 cup fresh blueberries
• 1/2 cup white sugar
• 1/3 cup all-purpose flour
• 1/4 cup butter, cubed
• 1 1/2 teaspoons ground cinnamon

Directions

1. Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
2. Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
3. To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
4. Bake for 20 to 25 minutes in the preheated oven, or until done.

http://allrecipes.com/Recipe/To-Die-For-Blueberry-Muffins/Detail.aspx

Tomato, Avocado, Feta Chicken

While I'm at it I might as well add this other favorite summertime grilled chicken recipe. It's one we kinda made up so the amounts aren't really exact. We typically use one avocado/tomato for the two of us.

Topping:

Mix together equal amounts of chopped tomatoes, chopped avocados and crumbled feta cheese. Add salt, pepper and lime juice to taste.

Grill or bake chicken breasts. Add topping and serve. Yummm.

Spice-Rubbed Chicken with Black Bean Salsa

This recipe was kinda tedious with all the chopping of veggies, but it was really good (and healthy- only 325 calories per serving). Sheldon and I love grilled chicken with a salsa topping and this is a great addition to our recipe book.

Salsa:

1 large tomato, diced
1/2 cup diced cucumber
1/2 cup diced yellow bell pepper
1/2 cup diced red onion
1 (15 oz) can black beans, rinsed and drained
3 T. finely chopped fresh cilantro
1 lime, juiced


Chicken:

4 (5 to 6 oz) boneless, skinless chicken breasts
Olive Oil


Dry Rub Mix:

2 tsp chili powder
1/2 tsp. garlic powder
1/2 tsp. paprika
1/2 tsp. ground cumin
1 tsp. cocoa powder
1/4 tsp. cinnamon
1/4 tsp. cayenne


1. For the salsa: In a large bowl combine tomato, cucumber, bell pepper, onion, beans, cilantro and lime juice. Season with salt and pepper to taste. Set aside.

2. Preheat grill to medium (300-350 degrees F). Brush chicken lightly with oil. Rub chicken with dry rub mix. Place chicken on grill. Grill 6-8 minutes per side or until an instant read thermometer registers 165 degrees F. Serve with black bean salsa.

Serves 4

Baked Spaghetti Squash Lasagna Style

A good way to eat your veggies. Asher loved it and he's super picky. Should make about 6 servings.

Ingredients

1 spaghetti squash, halved lengthwise and seeded
about 20 oz. marinara of your choice
1 cup shredded mozzarella cheese
1 cup shredded Parmesan cheese

Directions

1. Cook your squash. I prefer to microwave it because it is just WAY faster. Cut squash in half and scoop out the seeds and fibers with a spoon. Before microwaving be sure to pierce a few holes in the squash skin with a large knife, skewer or an ice pick to allow steam to escape. Place squash halves, cut side up in a large microwave safe dish with 1/4 cup water. Cover with plastic wrap and pierce the wrap in a few places to allow steam to escape. Microwave on High power for 10 - 20 minutes or until the skin gives easily under pressure (using an oven mitt.) Let it cool for about 10 minutes.

2. Using a fork, scrape the pasta-like insides out onto a large plate or bowl.

3. In a casserole dish layer half of the spaghetti squash strands, half the marinara, and half the mozzarella cheese. Repeat for a second layer using the remaining squash, marinara and mozzarella cheese. Top with Parmesan cheese.

5. Bake uncovered at 325 degrees for 20 minutes or until Parmesan cheese melts.

Homemade Marshmallows

Here is the famous marshmellow recipe by Marth Stewart. These things are so good! They work really well with Fondue. I am going to make some for the holidays and give them to friends along with some homemade cocoa mix. If you're feeling adventurous you can also add some peppermint extract. Mmmm mmmm.

Ingredients
Makes 24

Vegetable oil, for brushing
4 envelopes unflavored gelatin (3 tablespoons plus 1 1/2 teaspoons)
3 cups granulated sugar
1 1/4 cups light corn syrup
1/4 teaspoon salt
2 teaspoons pure vanilla extract
1 1/2 cups confectioners' sugar

Directions

1.Brush a 9-by-13-inch glass baking dish with oil. Line with parchment, allowing a 2-inch overhang on the long sides. Brush parchment with oil; set aside.

2.Put granulated sugar, corn syrup, salt, and 3/4 cup water into a medium saucepan. Bring to a boil over high heat, stirring to dissolve sugar. Cook, without stirring, until mixture registers 238 degrees.on a candy thermometer, about 9 minutes.

3.Meanwhile, put 3/4 cup cold water into the bowl of an electric mixer; sprinkle with gelatin. Let soften 5 minutes.

4.Attach bowl with gelatin to mixer fitted with the whisk attachment. With mixer on low speed, beat hot syrup into gelatin mixture. Gradually raise speed to high; beat until mixture is very stiff, about 12 minutes. Beat in vanilla. Pour into prepared dish, and smooth with an offset spatula. Set aside, uncovered, until firm, about 3 hours.

5.Sift 1 cup confectioners' sugar onto a work surface. Unmold marshmallow onto confectioners' sugar; remove parchment. Lightly brush a sharp knife with oil, then cut marshmallow into 2-inch squares. Sift remaining 1/2 cup confectioners' sugar into a small bowl, and roll each marshmallow in the sugar to coat. Marshmallows can be stored in an airtight container up to 3 days.
.

Recipe found on the Martha Stewart website here.

Honey Lime Grilled Pork Tenderloin with Citrus Salsa

This recipe was in the December 2009 issue of Sunset Magazine. We tried it and it's fabulous. I like it better with the citrus salsa, but Sheldon likes it better with out so I think it's just a matter of taste. I am definitely a citrus lover (especially limes!).

Time: 45 minutes. Try pairing this bright citrus salsa with chicken or fish as well as pork.

Total: 45 minutes
Yield: Serves 4


Ingredients

1 pork tenderloin (about 1 lb.)
2 1/2 teaspoons extra-virgin olive oil, divided
1 1/2 teaspoons finely shredded lime zest
1/3 cup fresh lime juice (from about 3 limes)
1/4 cup honey
1 1/4 teaspoons kosher salt, divided
1 small Meyer lemon, cut in half horizontally, ends trimmed
Peeled segments from 4 pink grapefruits, drained
Peeled segments from 2 navel oranges, drained
1 teaspoon chopped fresh thyme leaves
1/4 cup chopped roasted, unsalted pistachios

Preparation

1. Preheat a grill for medium heat (350° to 450°). Rub pork with 1/2 tsp. oil. In a bowl, whisk together zest, juice, honey, and 3/4 tsp. salt and divide between 2 bowls.

2. Grill lemon, turning occasionally, until very soft, about 8 minutes, and grill pork, turning occasionally and brushing with half the lime glaze, until a thermometer inserted in the thickest part reaches 145°, about 20 minutes.

3. Let lemon cool, remove seeds and central white core, and chop finely. Transfer pork to a platter, tent with foil, and let rest about 10 minutes. Meanwhile, boil remaining glaze in a small saucepan, stirring occasionally, until thickened, about 5 minutes. Set aside.

4. In a bowl, combine remaining 2 tsp. oil, grapefruits, oranges, thyme, remaining 1/2 tsp. salt, chopped lemon, and pistachios.

5. Slice pork, brush with thickened glaze, and serve with citrus salsa.

Winger's Wing Sauce

For those of you who have lived in Utah you have probably heard of Winger's. We love their hot wings and last night we made some of our own. The sauce is pretty close to what they have at Winger's. It was delish! If you like hot wings you should try it!

1 cup Frank's Red Hot Sauce
1 1/2 cups brown sugar

Mix the two ingredients together in a saucepan until sugar disolves. That's it! We serve our wings with ranch to help with the spicyness.

Chocolate Chip Cookies

Sheldon is the chocolate chip cookie fan in this house. I like them but could live without them. He said this recipe was WAY better than Better Homes and Gardens. (We left out the nuts.)

Ingredients

1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
2 eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons hot water
1/2 teaspoon salt
2 cups semisweet chocolate chips
1 cup chopped walnuts

Directions

1. Preheat oven to 350 degrees F (175 degrees C).

2. Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, and nuts. Drop by large spoonfuls onto ungreased pans.

3. Bake for about 10-12 minutes in the preheated oven, or until edges are nicely browned.

The Best Cheesecake

I found a really good cheesecake recipe online! I highly recommend following the instructions exactly (using room temp ingredients, using the water bath, etc.). I love cheesecake so the all the steps were worth it for me.

Ingredients

• homemade graham cracker crust mixture
• 3 (8 ounce) packages cream cheese, at room temperature
• 1 cup sugar
• 3 large eggs, at room temperature
• 2 teaspoons vanilla extract
• 1/4 cup heavy cream
• 1/4 cup sour cream
• Heavy-duty foil for pan

Directions

1. Adjust oven rack to middle position, and heat oven to 325 degrees. Brush interior of a 9-inch springform pan with butter. Press homemade graham cracker crust mixture into the bottom and partway up the side of pan. Tear off two long strips of heavy-duty foil, overlap in a cross pattern, and set the pan in the middle. Bring up sides, crimping around exterior top of the pan and forming a tight seal. Set it in a roasting pan large enough to hold it.

2. Beat cream cheese with an electric mixer until smooth. Gradually add sugar and beat on medium speed until fully incorporated. Scrape down bowl sides and beat again until smooth. Add eggs, one at a time, scraping down bowl after each addition to ensure a creamy batter. Slowly beat in vanilla, then cream and sour cream. (Meanwhile, bring tea kettle of water to a boil, then turn off heat.)

3. Pour batter into prepared pan. Set the roasting pan on oven rack and pour in enough boiling water to come halfway up the side of the springform pan. Bake until cake perimeter is set but center still jiggles, about 60 minutes. Turn off heat and leave oven door ajar; let cheesecake sit in oven so the residual heat continues to cook it, about 30 minutes.

4. Remove pan from water; set on a wire rack. Let cool to room temperature. Cover and refrigerate until well-chilled, about 3 hours (can be refrigerated up to 4 days). Run a sharp knife around the edge of the pan, loosen the spring siding and serve.



For original recipe and additional flavor variations go here.

BBQ Sauce

Preface:
I like to make condiments like salad dressing and BBQ sauce from scratch cuz it's cheap and easy. We really liked this BBQ Sauce recipe so I thought we'd share it with those we love. I don't want to speak for your pantry, but I think most of the ingredients are pretty common so you can whip it up quick and easy for a Sunday dinner. Ready in about 25 mins.

Ingredients:

1/2 cup ketchup
2 T brown sugar
2 T Worcestershire sauce
1 T cider vinegar
1 dash tabasco sauce
1 tsp garlic powder
1/4 tsp mustard powder (which I didn't have so I used brown mustard)
1/4 tsp salt
1 tsp dried onion flakes

Mix all ingredients into a small saucepan and bring to a simmer. Let simmer on low for about 15 minutes (stirring every five minutes or so).

Original recipe found here