What's Cookin'?

Chicken Katsu

2012-02-07T21:21:00.000-08:00

I decided to add a few of my recipes to the blog cause its been a while.

Chicken Katsu (and sauce)

Recipe somewhere online

Chicken thighs, de-boned (NOT breasts)

1-2 Eggs, beaten

Panko bread crumbs or Corn Flake/Rice Krispy crumbs

Oil (for deep frying)

Cut off any access fat to the chicken if needed. Lightly pound into 1/2 inch thickness. Dip, not soak, the chicken into egg batter. Lay the chicken in the breadcrumbs and be sure to coat them. Get a large skillet or wok heated with the cooking oil. Once the oil is hot and sizzling, slowly drop the chicken pieces into the pan. Use the sides of the pan to drop the chicken in to avoid oil splattering. Remove chicken pieces once they are a golden brown color on both sides and is no longer pink inside. Serve on a bed of lettuce for good looks.

Katsu Sauce

1/3 Cup ketchup

1/4 Cup soy sauce

1/4 Cup sugar

2 tsp Worcestershire sauce

1/4 tsp ground red pepper (or cayenne)

Pour the ingredients into a sauce pan. Mix together and bring to a boil. Serve on the side as a dip for the chicken or lightly spoon over chicken.

Balsamic Glazed Steak and Pasta

2012-02-07T21:17:00.000-08:00

Balsamic Glazed Steak and Pasta

Rrecipe from tastyplanner.com

Adapted by Tyson Finlinson

Steaks

2-3 Thin cut steaks

2 Tbsp olive oil

Salt

Course ground pepper

Pasta

1 Lb boy tie (or any) pasta

1 Box beef broth (or use beef bouillon cubes in water)

Balsamic Sauce

1/4 Cup balsamic vinegar

1/4 Cup olive oil

2 Tbsp Dijon mustard (yellow mustard works fine)

1 Tbsp parsley, roughly chopped (or 1 tsp dried)

2 Cloves garlic, minced

1 tsp rosemary

1/2 Tbsp Worcestershire sauce

1 tsp sugar

Toppings

1 Sliced green onion

Feta Cheese

Sprinkle steaks with salt (liberally) and pepper. Put 2 Tbsp olive oil into a frying pan and heat the pan on high until steaks are hot enough to sear. Place steaks in frying pan until seared on both sides (doesn't take long so be careful) and cook until cooked the way you like. If steaks are a little thicker you could put them in the oven. Slice steaks into thin strips.

Bring beef broth to a boil and add pasta. Cook until al dente. Strain.

Add in all sauce ingredients except parsley (if using fresh) into a small sauce pan. Heat up sauce to a very light boil (whisk constantly), turn heat down until everything is mixed and homogeneous.

Once noodles are cooked, place some noodles on a plate/bowl and add steak slices on top. Drizzle sauce on top. Add green onions and feta cheese.

Chicken Gnocchi Soup

2012-02-07T21:15:00.000-08:00

Chicken Gnocchi Soup (Olive Garden)

Recipe from CopyKat.com

4 Tbsp butter

1 Tbsp olive oil

1 Cup onions, diced

2 Cloves garlic, minced

1/2 Cup celery (2 stalks), sliced

4 Tbsp flour

1 Quart half and half

1 14-oz Can chicken broth

1 Cup carrots (2 carrots), shredded

1/2 tsp Thyme

1/2 tsp parsley

1 Cup shredded cooked chicken

1 lb gnocchi cooked (in the pasta aisle)

1 Cup fresh spinach, coarsely chopped

Fresh ground Parmesan cheese (optional)

Saute onions, garlic, and celery with butter and oil over medium heat until softened and translucent. Add flour and let thicken for 1 or more minutes. Add half and half 1/4 at a time. Add chicken broth, carrots, thyme, parsley, and chicken. Combine. Then add gnocchi. Simmer for 20 minutes. Add spinach just before serving. Top with Parmesan.

Honey-Ginger Glazed Tilapia

2012-02-07T20:07:00.000-08:00

Sorry I keep posting so much but we've tried a few new recipes this week and they've been so yummy I had to share!

3 Tbsp. honey

3 Tbsp. soy sauce

3 Tbsp. balsamic vinegar

1 tsp. grated ginger root (I just sprinkle in some ground ginger)

2 tsp. minced or pressed garlic

2 tsp. olive oil

4-6 4 oz. tilapia filets

Whisk together the honey, soy sauce, vinegar, garlic and olive oil. Marinate fish in the mixture for 20 minutes to 1 hour. While marinating make the dipping sauce (below). Broil or bake fish until it flakes easily.

Dipping sauce:

6 oz. plain greek yogurt (I used sour cream because I ran out of yogurt. I bet the yogurt would have better flavor but the sour cream was tasty too.)

1 small garlic clove, minced or pressed

1/2 tsp. grated ginger root (again, I just sprinkled in some ground ginger)

1 1/2-2 tsp. soy sauce

2 Tbsp. green onions, chopped

1-2 tsp. cilantro, finely chopped

Juice of 1 small lime (about 2 Tbsp.)

1 tsp. lime zest

sriracha sauce to taste (I skipped this)

1/4- 1/2 tsp. kosher salt

"Quesadillas"

2012-02-07T20:00:00.002-08:00

This recipe's name was "quesadillas" but I don't think that's very fitting. I also can't think of a good name for it. Oh well. Eva loves these dipped in sour cream.

1 small red onion, chopped

1/2 red or orange bell pepper, chopped

7 oz. canned corn (1 c. frozen works well too)

1 can black beans

1 c. cheddar cheese

1 Tbsp. olive oil

1 Tbsp. balsamic vinegar

1 Tbsp. honey

corn tortillas

salsa

Heat oil in a pan and cook onion and pepper for 3 minutes. Add corn and beans and cook for about 2 minutes or until onion and pepper are soft. Add vinegar and honey and heat for about 1 minute then remove from heat. Spread half of each tortilla with salsa. Top with corn mixture and some cheese. Roll the tortillas and put on a cookie sheet. Sprinkle with cheese. Broil until filling is hot and topping is golden brown.

*Can add shredded chicken if desired.

Chicken Piccata

2012-02-07T20:00:00.001-08:00

This recipe is for Bethany. Here's a recipe with balsamic vinegar AND capers. You'll be the best, best wife ever! :)

2-4 chicken breasts (cut in half & tenderized) or 4-6 chicken tenders

1 yellow onion, chopped

1 red bell pepper, sliced

1/4 c. capers

1/4 c. black olives, sliced

2 garlic cloves, minced

4 small tomatoes, sliced in wedges

1 Tbsp. chicken bouillon

1/4 c. balsamic vinegar

Saute chicken in oil in a large pan. Remove chicken. In the same pan, saute onions and peppers in the oil. Add chicken, tomatoes, olives, garlic, bouillon, vinegar and capers. Simmer until balsamic vinegar thickens (about 12-15 minutes). Serve over rice.

Yumminess in a bowl

2010-10-24T20:02:00.000-07:00

This dip tastes amazing and is so easy. Jason and I devoured it so quickly.

Found here

White Bean and Artichoke Dip

2 cloves garlic
2 (15 ounce) cans white beans (drained and rinsed)
1 (15 ounce) can artichoke hearts (drained)
3 tablespoons fresh lemon juice
1 teaspoon red pepper flakes
1 tablespoon chopped fresh rosemary
Salt and pepper, to taste

1. In the bowl of a food processor, add the garlic, white beans, artichoke hearts, lemon juice, red pepper flakes, and rosemary. Blend until smooth.

2. Season with salt and pepper and stir. Serve with bread, crackers, vegetables, or chips.

Creamy Tomatillo Ranch Dressing

2010-10-22T22:20:00.001-07:00

1 package Hidden Valley Buttermilk ranch Dressing mix
2/3 buttermilk
2/3 cup mayonnaise
2/3 cup sour cream
2 tomatillos (remove husk, cut quarters)
1/2 bunch cilantro
1 clove garlic, minced
juice from 1 lime
1 jalapeño pepper ( no seeds)
Combine all ingredients in blender. Blend well. Refrigerate

Cafe Rio Style Rice

2010-10-22T22:19:00.000-07:00

5 Cups water
4 teaspoon chicken bouillon
4 teaspoon garlic minced
1/2 bunch cilantro
1 can green Chiles
3/4 teaspoon salt
1 Tablespoon butter
1/2 onion
21/2 cup rice

Blend cilantro green Chiles, and onion together in food processor.
Bring water to a boil and add all ingredients, simmer cover 30
minutes.

Best pizza I ever made

2010-06-17T18:24:00.000-07:00

Have you seen the Food Network show The Best Thing I Ever Ate? Well, if you have then imagine this is my episode of the best pizza I ever made. And maybe even the best pizza I ever ate, which is saying a lot considering the amazingness of Pizzeria 712. The crust alone is to die for, so don't cheat and make a different crust or buy something pre-made - it's worth the time (oh, did I mention you need to start it about 6 hours before you want to serve it?) And without further ado, I give you:

Pizza Bianca with Goat Cheese and Greens

Crust

3/4 cup warm water (105°F to 115°F)
1 1/2 teaspoons dry yeast (from 1 envelope)
1 tablespoon extra-virgin olive oil
1 teaspoon salt
1 3/4 cups (about) unbleached all purpose flour

Seasoned oil

2 tablespoons extra-virgin olive oil
1 large garlic clove, minced
1/4 teaspoon dried crushed red pepper

Topping

1 bunch Swiss chard (about 10 ounces), white ribs cut away
2 tablespoons extra-virgin olive oil
1 large garlic clove, minced

Yellow cornmeal
8 ounces whole-milk mozzarella cheese, coarsely grated
4 ounces soft fresh goat cheese, crumbled (about 1 cup)

For crust:
Pour 3/4 cup water into large bowl. Sprinkle yeast over; stir to blend. Let stand 10 minutes to dissolve yeast. Add oil and salt, then 1 1/2 cups flour. Stir until well blended (dough will be sticky). Turn dough out onto generously floured surface and knead until smooth and elastic, adding just enough flour to prevent dough from sticking, about 5 minutes (dough will be soft). Shape dough into ball; place in large oiled bowl and turn to coat. Cover bowl with kitchen towel. Let dough rise at cool room temperature until almost doubled, about 2 hours. Punch dough down; form into ball. Return to bowl; cover with towel and let rise until doubled, about 3 hours.

Meanwhile, prepare seasoned oil:
Mix oil, garlic, and red pepper in small bowl. Let stand 1 hour.

For topping:
Cook chard in large pot of boiling salted water until just tender, about 2 minutes. Drain. Rinse under cold water; drain. Squeeze dry, then coarsely chop. Heat 2 tablespoons oil in small skillet over medium heat. Add garlic and stir 30 seconds. Add chard and stir 1 minute. Season to taste with salt.

Preheat oven to 500°F. Punch down dough. Form into ball; place on floured work surface. Cover with kitchen towel; let rest 30 minutes.

Sprinkle rimless baking sheet with cornmeal. Roll out dough on floured surface to 13-inch round. Transfer to baking sheet. Sprinkle mozzarella over dough, leaving 1-inch border. Scatter chard over mozzarella. Top with goat cheese. Brush crust edge with some of seasoned oil. Set aside 2 teaspoons seasoned oil; drizzle remaining oil over pizza.

Bake pizza until crust is brown, about 15 minutes. Remove from oven; brush edge with seasoned oil and serve.

Recipe found HERE

Jessie's variations:

I also added some fingerling potatoes on top. Just boil the potatoes until tender (about 10 minutes), slice thin and arrange on top of the chard. I also sprinkle a little bit of garlic salt with the cornmeal on the bottom.

Sweet and Savory Coconut Rice

2010-06-11T20:07:00.000-07:00

So tonight I made this as a side dish to our dinner. Oh. So. Yummy ...

2 c. white or Jasmine rice
1 can coconut milk
2 c. water
1 tsp. Kosher salt
Splash of white vinegar (optional, but it helps with the texture)
2-3 tsp. white sugar
Handful of chopped green onions, plus chopped green onion tops for garnish (we're using the whole animal here...)
Black pepper to taste

Combine rice, coconut milk, water, salt, vinegar, and sugar in a saucepan and bring to a boil Turn heat to low and cover for 20 minutes or until most of the liquid is absorbed. Allow to stand 5 minutes. Add green onions, black pepper (if desired), and additional salt if necessary.

recipe found here

Lemon Orzo Salad with Asparagus, spinach and feta

2010-04-08T18:56:00.000-07:00

I made this for dinner tonight and it was SO good. So very good. And easy. Walmart (yuck) was out of spinach (what!? I know) so I added a cup of frozen peas instead. It was amazing.

1 cup orzo
Salt-about 1/2 tsp. for boiling water

2 cloves garlic, finely chopped
1 teaspoon olive oil
8 asparagus spears, cut into 1 inch pieces
1 cup packed fresh spinach
Juice of 1 large lemon
1/3 cup feta cheese
Salt and pepper, to taste

1. In a medium sauce pan, bring 4 cups of water to boil. Add the salt. Stir in orzo. Cook until tender, about 10 minutes. Drain orzo and set aside.

2. In a small sauce pan, saute garlic in olive oil. Add in asparagus pieces. Saute for 3-4 minutes. Stir in spinach. Cook until asparagus is tender and the spinach shrinks down.

3. Put the orzo in a medium bowl and add in the vegetables. Squeeze fresh lemon juice over the orzo and vegetables. Stir. Season with salt and pepper. Taste-add more lemon juice if you wish. The lemon I used was huge, so I only needed to use one lemon. If you need more juice, go ahead.

4. Sprinkle feta cheese over the top of the salad. Serve warm.

Serves 4

Mac & Cheese with Cauliflower Puree

2010-02-23T19:01:00.001-08:00

My baby doesn't like to eat her veggies, so I have to get creative. Sometimes I hide peas in her apple sauce, and sometimes I make this mac and cheese with cauliflower. Both work, but this tastes better.

1 head of cauliflower, separated into florets
1 onion, sliced
2 tablespoons butter
1 package shredded cheddar/jack
1 16 oz. package of elbow macaroni ( I used the multigrain Barilla Plus with protein and Omega-3)
salt and nutmeg to taste
bread crumbs (optional)

Preheat the oven to 350F. Cook the macaroni in salted water till al dente (err on the undercooked side as the pasta will cook some more in the oven).

Melt the butter over medium low in a deep skillet or shallow pot. Add cauliflower and onion and stew, covered, for 15 minutes (stir occasionally but do not let it brown). Barely cover with water and simmer for about 20 minutes, till vegetables are tender. Puree vegetables in a blender or food processor (you may need to drain off some of the water). Pour puree back into the pot, and add most of the package of cheese, reserving some to sprinkle over the top of the pasta. Season with salt and nutmeg.

(At this point, you could serve the "sauce" as soup. Think about that for another meal.)

Mix sauce with pasta, pour into a baking dish and top with the rest of the shredded cheese. A sprinkle of bread crumbs would be nice as well. Cover with foil and bake till heated through. I didn't time mine, but I think it took at least 30 minutes. Finish in the broiler if you like crunchy goodness on top. YUM.

ALFREDO VARIATION: Instead of the cheddar/jack mixture, use parmesan, and add a bit of fresh garlic to the cauliflower/onion saute. Mix with cooked fettuccine and garnish with chopped parsley.

Next: I intend to throw cauliflower in with the potatoes for mashing. No one will suspect a thing.

With all my heart

2010-01-20T14:08:00.000-08:00

I endorse the Betty Crocker Big Red Cookbook.

Some of you may have advanced beyond this level; I have not. I love the "prep time" and "cook time" notes; the calorie counts and low fat suggestions; the slow cooker instructions; the underdone, well done, overdone pictures; and the non-snotty approach to "Know nothing about cooking? Here you go, step-by-step!"

Seriously my favorite.

Tomato Basil Soup

2009-12-03T19:02:00.000-08:00

I got this recipe from an Enrichment night dinner. It's super easy and it tastes like it was made from scratch!

2- 15 oz. cans tomato soup
15 oz. Half & Half or Cream (one soup can full & a splash is about right)
4-6 Tbsp. Pesto sauce

Blend all of the above ingredients and bring to a simmer.

Spaghetti with Artichoke Hearts and Tomatoes

2009-10-29T09:11:00.001-07:00

Pioneer Woman does it again! I don't think I've tried one of her recipes and not liked it. Every time I make something from her Web site, it's always a hit. And a good thing too, because I've been striking out on meals lately. Jason was so delighted when I made something that was actually eatable.

2 tablespoons olive oil
2 tablespoons butter
3 cloves garlic, minced
1/2 medium onion, finely diced
1 14.5 ounce can artichoke hearts (quartered or whole), drained
1 14.5 ounce can diced tomatoes with juice
1 cup heavy cream
1/2 cup chicken broth, more as needed
1/2 teaspoon nutmeg
salt & pepper to taste
1 pound thin spaghetti
1 cup freshly grated Parmesan cheese
2 tablespoons chopped chives or other herbs

Cook spaghetti till al dente. Drain and set aside.Melt olive oil and butter in a large skillet over medium heat. Add onions and garlic and saute for 2 to 3 minutes. Add artichoke hearts and tomatoes. Stir and cook for 8 to 10 minutes. Reduce heat to low. Stir in cream and chicken broth. Add salt and pepper to taste (do not under salt!) Cook over low heat until heated through, then turn off heat.Place drained pasta in a large bowl. Sprinkle with 1 cup Parmesan. Pour sauce over the top. Add chopped chives. Toss lightly to combine and coat; add a tiny bit of reserved pasta water if sauce seems too thick.

**I also added asparagus to the dish and it was perfect. I chopped up 1/2 pound (and I only used the top couple inches of each stalk) and added them in when sauteing the garlic and onions.

Soup

2009-10-23T10:01:00.000-07:00

Last night I made a soup that was supposed to be close to Cafe Zupa's Wisconsin Cauliflower soup (my all-time favorite!). The blogger that posted it said it wasn't spot-on, but that it was close and she enjoyed it. Me, I hated it. So much that I threw away the rest. I never do that! But I did last night. And this is why I am not sharing the recipe. You're welcome.

Roasted-Vegetable Tacos

2009-08-20T12:40:00.000-07:00

*So, I'm not sure what it is...but I really love this meal!

Roasted-Vegetable Tacos

Olive oil flavored cooking spray
1 Medium onion, cut into wedges
1 Medium bell-pepper, cut lengthwise into eighths
1 Medium zucchini, cut into 1/4 inch slices
1 Cup sliced mushrooms (3 oz)
1/2 teaspoon salt
1/4 teaspoon crushed red pepper
1 Cup shredded Cheddar or Monterey Jack cheese (4 oz)
8 taco shells (I use soft corn tortillas or flour tortillas)
3/4 Cup salsa
Chopped fresh cilantro (optional)

1 Heat oven to 425. Spray cookie sheet pan with cooking spray.

2. Place onion, bell pepper, zucchini and mushrooms in single layer in pan. Spray with cooking spray. Sprinkle with salt and red pepper. Bake uncovered 20-25 minutes, turning vegetables once, until vegetables are tender.

3. Sprinkle cheese into taco shells or tortillas. Top with vegetables and salsa. Sprinkle with cilantro.

Honey Strawberry Shortcake Yogurt Parfait

2009-08-20T12:32:00.000-07:00

*I found this on the blog picky-palate.com.

Honeyed Strawberry Shortcake Yogurt Parfait

4.5 oz package shortcakes, 4 count, cut into cubes
16 oz reduced fat vanilla yogurt
1 Cup chopped fresh stawberries
8 teaspoons honey
1 package Nature Valley Oats n’ Honey Crunchy Granola Bars (2 in package), crushed

Place an even layer of shortcake into 4 little parfait glasses. Top evenly with a couple spoonfuls of yogurt, then about ¼ Cup strawberries. Drizzle each cup with 1 teaspoon honey then top with a Tablespoon of crushed granola bar. Repeat this layering one more time and serve.
4 servings

Honey Pecan Chicken

2009-07-08T20:38:00.001-07:00

1 c. Butter
¾ c. Lemon juice
1 ¼ c. Honey
1 c. Pecan halves
Chicken breasts, cooked through

Melt butter in a frying pan. Cook until lightly brown. Add lemon juice and honey. Bring to a boil. Boil until lightly brown. Add pecan halves. Boil for 3 more minutes. Serve over chicken breasts and rice (optional).

Cincinnati Chili

2009-06-25T19:39:00.000-07:00

This is my very, very favorite meal. It seems a little intimidating because of all the ingredients but it's actually pretty easy. My dad makes this and it's super yummy. I seriously could eat it every day!

1 ½ lbs. ground beef
2 vegetable oil
2 medium onions, finely chopped
2 medium garlic cloves, minced or pressed through a garlic press
2 Tbsp. chili powder
2 tsp. oregano
2 tsp. cocoa
1 ½ tsp. ground cinnamon
½ tsp. cayenne pepper
½ tsp. ground allspice
¼ tsp. black pepper
1 tsp. salt
2 cups low-sodium chicken broth
2 cups water
2 Tbsp. cider vinegar
2 tsp. brown sugar
2 c. tomato sauce
1 lb. spaghetti, cooked and drained with a small amount of oil or butter mixed in

Toppings:

Shredded cheddar or Colby jack cheese
Red kidney beans, drained and rinsed
Onion, chopped
Fresh tomato, chopped
Cilantro, chopped
Green onion, chopped
Avocado
Sour cream

Brown ground beef (you can also boil it) and drain. Set a large pan over medium heat and add the oil. When the oil is warm, add the onions and cook, stirring frequently, until the onions are soft and browned around the edges (about 8 min.). Add the garlic and cook until fragrant (about 1 min.). Stir in the chili powder, oregano, cocoa, cinnamon, cayenne, allspice, black pepper and salt. Cook, stirring constantly until the spices are fragrant (about 30 seconds). Stir in the broth, water, vinegar, sugar and tomato sauce. Allow to cook until thickened (will not get very thick), scraping the bottom of the pan to remove any browned bits. Add the ground beef and increase the heat to high. As soon as the liquid boils, reduce the heat to medium-low and simmer, stirring occasionally, until the chili is deep red and has thickened slightly (about 1 hour).
Serve sauce over spaghetti and add toppings.

Easy Peasy Mac & Cheesy

2009-06-18T15:38:00.000-07:00

This is a throw together, usually have everything on hand kind of meal. You'll love this.

2 cups penne pasta, boiled and drained
1/2 tsp kosher salt
3-4 tbsp butter
2 cups shredded colby jack cheese
3/4 - 1 cup milk

Spray a small baking dish with Pam & preheat oven to 375. In the baking dish, make a layer of half the noodles, sprinkle on half the salt and top with pats of butter and 1 cup cheese. Repeat to make another layer of noodles, butter, salt and cheese. Pour in milk until the dish is about 1/3 full of milk. Bake at 375 for 30 mins, uncovered.

Recipe found here

Honey-Dijon Roasted Fingerlings

2009-06-08T09:33:00.000-07:00

I was at Harmons (my favorite grocery store) searching for food to serve for Sunday dinner. In the produce section, I noticed the fingerling potatoes, which I've always wanted to try, and right above them was a recipe. I figured it was worth a shot, but I didn't expect it to be nearly the hit it was. They were so easy and amazingly delish.

2 lbs assorted fingerling potatoes
4 Tbsp olive oil
1 1/2 tsp sea salt
1 1/2 tsp ground black pepper
2 Tbsp Dijon mustard
2 Tbsp honey
2 tbsp chives, freshly chopped

Preheat oven to 425 degrees. Wash fingerling potatoes in cool water, pat dry and set aside. In a large mixing bowl toss together olive oil, salt, pepper, mustard and honey. Add fingerlings to mixture and coat each potato well. Transfer fingerlings to a 9x13 pan. Place in the center of oven and bake fingerling potatoes uncovered for 25 minutes or until easily pierced with a fork. Rotate frequently to cook evenly. Garnish with chopped chives and serve while hot.

Black Bean + Grilled Corn Salad

2009-06-04T21:47:00.000-07:00

I'm taking over this week with the summery food posts, sorry!

Dressing:

2 tbsp balsamic vinegar
1/4 cup chopped fresh parsley
1 tsp cumin
zest and juice of 2 limes
salt + pepper
1/3 cup olive oil

Whisk it all together and set aside

Salad:
2 ears grilled corn, cut off the cob
2 cans rinsed and drained black beans
1 red pepper, diced
1 mango, diced

Toss everything in the dressing. Delicious served alongside a quesadilla or grilled chicken breast. If you half it like I did, it's perfect for two.

Peach Mango Salsa

2009-06-02T10:45:00.000-07:00

This is so, so good on grilled chicken (prepared with a little lime juice, salt and pepper) or tilapia and just screams summer

Ingredients:
1 ripe mango, diced
2 ripe peaches, diced
2 plum tomatoes, seeded and diced
3 green onions, sliced
1 jalepeno pepper, seeded and diced
2 tbsps chopped cilantro
Juice of 1 lime
pinch salt

Combine everything in a bowl and let it sit in the fridge while you grill the meat. Spoon over meat, or chips, or whatever.

Josh's Mint Lemonade

2009-06-02T10:42:00.000-07:00

This is the most delicious lemonade concoction ever

Freshly squeezed juice of 6-8 lemons
1 liter club soda
1/2 cup sugar (more or less if needed)

Mix these all together and pour into glasses with ice and 2-3 crushed mint leaves (crushing the mint releases the flavor)

Finish with 1 Dole Whole Fruit Juice Bar (raspberry, strawberry, blackberry, whatever you want) and stir to melt popsicle and swirl in flavor.

My favorite has 4 mint leaves and a strawberry-kiwi popsicle. Yum.

Magelby's Syrup (buttermilk syrup)

2009-05-22T08:42:00.000-07:00

Have you guys eaten breakfast at Magelby's Fresh? If not, you are so missing out, mostly because they have the most amazing syrup ever. But now, I too have the recipe and I'm sharing it with you!

In a saucepan, mix:
1/2 C Buttermilk
1 cube butter
1 C sugar
1 tbsp Karo Syrup

Dissolve and boil

Add:
1 tsp vanilla
1 tsp baking soda

And done! Amazing over french toast, pancakes, waffles, or just eaten straight with a spoon. Don't tell my husband that I do that!

Tres Leche

2009-05-13T16:06:00.000-07:00

My mom found this recipe online. I made it for KJ's birthday and it has become our new favorite!

1 pkg. yellow cake mix
1 pkg. vanilla instant pudding
1 c. milk
1 c. vegetable oil
4 eggs

Milk syrup:

1 can (14 oz.) sweetened condensed milk
1 can (12 oz.) evaporated milk
1 c. half & half
1 tsp. vanilla extract

Top with Cool Whip and strawberries (optional). We don't usually do the cool whip.

Preheat oven to 350. Spray a 9 x 13 pan with cooking spray. Put the cake ingredients into a bowl. Mix with a hand mixer on low speed until well mixed (for about 1 min.). Scrape the batter off the sides with a spatula and then beat an additional 2 min. on medium speed. The batter should be well blended. Pour into the greased pan. Bake at 350 for 30-35 min. When done, allow to cool.
While the cake is cooling, make the milk syrup. Whisk together the ingredients. Poke the cake all over with a fork. Using a large spoon, pour the milk mixture over the cake. Let the syrup soak into the cake. Continue doing this until all of the syrup is used up. When you have finished, not all of the syrup will be completely absorbed.
Cover the cake loosely with plastic wrap and refrigerate for about 2 hours (KJ says the longer the better it is).
Before serving, spread with Cool Whip and top with sliced strawberries.

German Chocolate Cake

2009-05-13T15:58:00.000-07:00

This cake is a Stratton family classic. Here it is Bethany!

1 pkg. white cake mix
1 pkg. instant chocolate pudding
2 c. milk
1/4 c. flour
3 egg whites

Separate the egg whites and yolks. Save the yolks for later. Beat the egg whites until fluffy (have stiff peaks). Mix the other ingredients together then gently fold the egg whites into the mixture. Pour into a greased 9 x 13 pan and bake at 350 for 30-35 min.

Frosting:

3 egg yolks
1 c. canned milk
1/2 c. butter
1 1/2 c. sugar
1 1/2 c. coconut
nuts (optional)

Beat ingredients well. Cook for 12 min. or until thick. Add coconuts and nuts (we like pecans or walnuts). Spread frosting on the cake after it has cooled.

Honey Curry Rolls

2009-04-16T13:35:00.000-07:00

I'm eating one of these right now and it is so amazing I had to share.

Ingredients:
1 1/2 c. milk
1 1/3 c. vegetable oil
2 tbs. honey
1 tsp. salt
2 tsp. curry powder
2 c. whole wheat flour
2 c. bread flour
2 tsp. yeast

We mix the ingredients in our breadmaker, but you can do it by hand as well. Once the dough is mixed, let it rise for one hour, then punch it down. Divide the dough in half and let rest for 15 minutes. Divide the dough into rolls and bake in ungreased cupcake tins for 10 minutes at 400 degrees. Enjoy!

The curry gives it a little kick and a great yellow color, but the honey saves it from being too hot.
It goes great with soup as well.

Easter Turkey

2009-04-13T07:09:00.001-07:00

I cooked my first turkey yesterday - yahoo! Here's what I did:

Turkey
Reynold's turkey bag
2 tsp. flour
Half cube butter
Lemon, cut in half
Bunch fresh parsley

Put the flour in the bag and shake it around. Dab butter all over the turkey and put lemon and parsley in cavity. Put it in the oven til it's done (so technical, huh?)

And to go with it (aside from the obvious mashed yukon gold potatoes):

Stuffing
2 bags Mrs. Cubbison's seasoned stuffing mix
3 links sweet Italian sausage, cooked and drained
3/4 cup each diced yellow onion, celery, waterchestnuts and corn
1 cup butter
1 cup broth

Mix it all together and bake in a covered cassarole dish at 350 for 25 minutes.

Asparagus
2 lbs asparagus, washed & trimmed
2 tbsp butter
zest of 1 lemon
salt & pepper

Blanch asparagus and add butter and seasoning. Toss and serve.

Roasted Carrots
3 lbs carrots, peeled and cut on a diagonal into 1-inch pieces
1/2 cup olive oil
salt & pepper
fresh dill

Toss carrots in olive oil, salt and pepper. Roast on cookie sheet at 350 for 45 minutes. Add fresh dill just before serving.

Chocolate Pudding Pie

2009-04-01T11:35:00.000-07:00

Simple. Fast. Good.

Pie Filling
I got this recipe here

1-1/4 cups cold milk
2 pkg. (4-serving size each) JELL-O Chocolate Instant Pudding
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
1 HONEY MAID Graham Pie Crust (6 oz.)
2 Tbsp. multi-colored sprinkles

POUR milk into medium bowl. Add dry pudding mixes and half of the whipped topping. Beat with wire whisk 2 minutes. (Mixture will be thick.)
SPREAD into crust; cover with remaining whipped topping.
REFRIGERATE at least 1 hour or until ready to serve. Add sprinkles just before serving. Store leftover pie in refrigerator.

Amendment al a Annie:
* Skip the sprinkles and use crushed Symphony bar chunks
* I used the whole tub of Cool Whip (small size)--it lightened it up, then used another tub (I said GOOD, not HEALTHY, ok?) to frost the top.

Graham Cracker Crust
I got this recipe here

1 1/2 cups finely ground graham cracker crumbs
1/3 cup white sugar
6 tablespoons butter, melted
1/2 teaspoon ground cinnamon (optional)

Mix graham cracker crumbs, sugar, melted butter or margarine, and cinnamon until well blended . Press mixture into an 8 or 9 inch pie plate.
Bake at 375 degrees F (190 degrees C) for 7 minutes. Cool. If recipe calls for unbaked pie shell, just chill for about 1 hour.

Annie says: Keep the cinnamon. Yum.

I made this complete recipe in half an hour and everyone loved. It was awesome.

Crustless Spinach Quiche

2009-03-31T08:16:00.000-07:00

Crustless Spinach Quiche

*I used real spinach leaves and cooked them down over the stove in a bit of water and drained them.

2 Cups shredded mozzarella cheese (8 oz)
1/2 Cup whipping (heavy) cream
1/3 Cup pesto
1 Package (10 ouches) frozen chopped spinach, thawed and squeezed to drain
5 Eggs
1 Cup chunky spaghetti sauce

Heat oven to 375. Spray quiche dish (9x1 1/2) with cooking spray. Mix 1 1/2 cups of the cheese, the whipping cream, pesto, spinach and eggs until well blended; pour into quiche dish. bake uncovered 25-30 minutes or until cheese is melted. Meanwhile, heat spaghetti sauce in small saucepan until hot; keep warm. Cut quiche into wedges. Serve with spaghetti sauce.

4 Side Dishes = 1 Meal

2009-03-18T09:07:00.001-07:00

On my quest to eat healthier (eat less meat, more veggies) I found that there are a lot more side dishes than main dishes to choose from. So, I made these four side dishes into a complete meal. It was delicious. (I found these recipes in Betty Crocker's November 1999 Holiday magazine...and I don't think St. Patrick's Day was the holiday they were thinking of...but I made it anyway.) Perhaps to make it looks like like 4 side dishes I would add more squash and put it over the rice.

Included in my meal:
Butternut Squash Saute
Hazelnut Parmesan Asparagus
Brown Rice
Beets (I didn't put recipe on...since I just got it from a can)

Butternut Squash Saute
Prep: 20 mins. Cook: 20 mins.

4 Slices of bacon (for vegetarian, take out bacon and add a little butter instead)
1 Medium onion, chopped (1/2 cup)
6 Cups 1/2 inch pieces peeled butternut squash (2 small)
1/2 teaspoon chopped fresh or 1/8 dried thyme leaves
1/8 teaspoon pepper
3 Cups firmly packed baby spinach leaves

Cook bacon in 12-inch skillet over medium-low heat, stirring occasionally, until crisp (or just melt butter for vegetarian style). Stire in onion. Cook about 2 minutes, stirring occasionally, until onion is crisp-tender. Stir in squash, thyme and pepper. Cover and cook 8-10 minutes, stirring occasionally, until squash is tender. Stir in spinach just until wilted.

Hazelnut Parmesan Asparagus
Prep: 15 mins. Cook: 10 mins.

2 Cups water
2 lbs asparagus spears (or 3 pkgs, 10 oz, frozen)
2 Tablespoons margarine or butter
1 Package (8 oz) sliced mushrooms (3 cups)
1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried basil leaves
1/4 teaspoon salt
1/4 teaspoon coarsely ground pepper
1/4 Cup shredded Parmesan cheese
1/4 Cup chopped hazelnuts (filberts)

Heat water to boiling in 12-inch skillet. Add asparagus. Heat to boiling; reduce heat to medium. Cover and cook 4-6 minutes or until crisp tender. Drain; set aside. (If using frozen, cook according to package directions.)

Melt margarine in skillet over medium-high heat. Stir in mushrooms. Cook 2-3 minutes, stirring frequently, until mushrooms are light brown. Stir asparagus, basil, salt and pepper into mushrooms until vegetables are coated with seasonings and asparagus is heated through. Sprinkle with cheese and hazelnuts.

*We had the cheese and nuts on the side as optional...I actually forgot about them and ate without them...which was still really tasty but kind of defeated the purpose of it being called "Hazelnut Parmesan Asparagus".

Brown Rice

1 cup brown rice
2 cups water
(Just make sure you have the 1 to 2 ratio of rice to water.)

Put rice and water in a pan on the stove. Heat uncovered until water boils, reduce heat to low/simmer. Cover and let simmer for 40 minutes.

Baked Sandwiches

2009-03-13T15:08:00.000-07:00

We had these for lunch today and they were delightful! (Note: we halfed the sauce)

1/2 c. butter
3 T. worchestershire sauce
1 tsp. garlic powder
2 - 4 tsp. poppy seeds
Melt in microwave.

Line up 12 rolls, sliced in half with meat and swiss cheese between 2 layers. Pour mixture evenly over the rolls in 9x13 pan.Bake 350 for 20 minutes.

Pancakes!

2009-02-20T22:12:00.001-08:00

So much better than a box mix.

INGREDIENTS

1 1/2 cups all-purpose flour

3 1/2 teaspoons baking powder

1 teaspoon salt

1 tablespoon white sugar

1 1/4 cups milk

1 egg

3 tablespoons butter, melted

In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the

center and pour in the milk, egg and melted butter; mix until smooth.

Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter

onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Granola

2009-02-19T13:13:00.001-08:00

Some girlfriends and I made this the other night and it was so delicious! I can't wait to make it again. Warning: it makes A TON of granola...

10 c. Oats

1 c. Wheat Germ

1/2 lb. shredded coconut

2 c. raw sunflower seeds

1 c. sesame seeds

3 c. almonds, pecans, walnuts (chopped)

1 1/2 c. brown sugar

1 1/2 c. water

1 1/2 c. vetetable oil

1 1/2 c. honey

1/2 c. molasses

1 1/2 tsp. salt

2 tsp. cinnamon

3 tsp. vanilla

Any dried fruit (we had craisins, raisins, dried mango and dried pineapple)

-In a large bowl, combine oats, wheat germ, coconut, sunflower seeds, sesame seeds, and nuts.

-In a large saucepan, combine brown sugar, water, oil, honey, molasses, salt, cinnamon, and vanilla. Heat until sugar dissolves, but don't boil.

-Pour syrup over dry ingredients and stir until well-coated. Spread into five 13x9 cookie sheets with sides. Cook at 300 degrees, 20-30 minutes.

-Add fruit after taking it out of the oven and enjoy!
-If you want it crunchier, let it sit out for a few hours.

Pasta with Tomatoes, Arugula and Goat Cheese

2009-02-15T11:42:00.000-08:00

Like most of my favorite recipes, this is super fast, easy and delish. This comes from my favorite cook book, like many of my favorite recipes.

Kosher salt

3/4 lb cavatappi, fusilli or ziti (or any pasta shape that traps and holds sauces)

2 cups loosely packed arugula leaves (I substitute spinach sometimes)

1 tablespoon extra virgin olive oil

2 cups grape or cherry tomatoes, sans stems

1 clove garlic

1/4 cup crumbled fresh goat cheese

Freshly ground pepper

Bring a large pot three-fourths full of water to a boil. Add 2 tablespoons salt and the pasta and cook according to package directions. Drain the pasta, reserving about 1/2 cup of the cooking water, and place the pasta in a warmed serving bowl. Mix in arugula and keep warm.

Just before the pasta is ready, in a large frying pan over medium-high heat, warm the olive oil. Add the tomatoes and, holding the pan handle, roll the tomatoes around by jerking the pan toward you, then pushing it away. While the tomatoes cook, sprinkle on the garlic. Keep the tomatoes moving until their skins crack, 1-3 minutes. Remove from the heat and season with 1/2 teaspoon salt. Spoon the tomatoes over the pasta.

Dollop the goat cheese, 1 tablespoon at a time, on top of the tomatoes. Using a large fork and spoon, toss to combine, adding 1 or 2 tablespoons or more of the cooking water if the pasta seems dry. Season with pepper and serve.

Thai Peanut Noodles

2009-02-06T12:32:00.000-08:00

Jason and I have a deep love for Thai food. So much so, that I don't dare re-create Thai food (specifically curries) at home because I know whatever I make won't come close to what's on the menu at Thai Ruby. But, I also have a love for quick easy meals and when I saw this recipe on Our Best Bites, I knew I had to try it. The verdict? Delish and easy, definitely something I'll be making again. And again. And, well, you get the idea.

Thai Peanut Noodles
1/2 c. chicken broth
3 Tbsp. creamy peanut butter
1-2 tsp. Sriracha chili sauce (1 is mild with a bite, 1.5 is medium, 2 is hot)
1 1/2 Tbsp. honey
3 Tbsp. soy sauce
1 1/2 Tbsp. fresh minced ginger
2-3 cloves garlic, pressed or minced
8 oz. linguine noodles
Chopped green onions
Chopped cilantro
2 limes, cut into quarters
Chopped peanuts

Cook noodles in salted water. In the meantime, combine chicken broth, peanut butter, chili sauce, honey, soy sauce, ginger, and garlic in a small saucepan over medium-low heat. Whisk until smooth and remove from heat. Toss cooked noodles with sauce and divide among 4 bowls. Sprinkle with green onions, cilantro, chopped peanuts, and garnish each serving with 2 lime quarters. Before eating, squeeze lime juice over noodles and stir to combine.

*If desired, you can add meat to this dish by stir-frying shrimp or very thinly-sliced chicken (partially freeze it first) in some olive oil with a couple cloves of garlic, some fresh ginger, some green onions, soy sauce, and a small squirt or two of Sriracha chili sauce.

Super Easy Peanut Butter Cookies

2009-01-29T19:30:00.000-08:00

OK, here's my first post on this blog. This is the recipe I always share because I really like it...but most of all, it's easier than any other recipe I've ever heard of.

Peanut Butter Cookies

1 Cup Peanut Butter (I like a good brand over a generic brand)
1 Cup Sugar
1 Egg

Mix ingredients together. Cook for 8-10 minutes at 350. Let cool before eating or else they will crumble a lot. ENJOY!

Awesome Easy Cheese Ball

2009-01-08T22:44:00.000-08:00

My friend made this for Bunco and I loved it, so I got the recipe. I have made it twice in two weeks for parties at our house and people gobble it up. And it takes like five minutes to make. Suh-weeet!

Grab:
2-8 oz packages of cream cheese (16 oz total)
2 tablespoons fresh parsley
2 tablespoons red onion
2 tablespoons celery
3 tablespoons dry ranch dressing mix
1 bag of chopped walnuts
Crackers of your choice (wheat thins go well, or any party cracker)

Chop the onion and celery into a small dice and cut up the parsley. Let the cream cheese get to about room temperature (just easier to mix that way). Throw the cheese, parsley, onion, celery and ranch dressing in a bowl and mix 'er up.
Now it's time to form the cheeseball. This is how I do it, but I'm sure there are other ways that work just as well:
Get a piece of tinfoil and spread probably half the bag of nuts on it. Then spoon the cheese mixture (in some sort of roundish shape) on top of the nuts. Place your hands underneath the foil and lift it-with the nuts-around the cheese and start forming a ball. Use leftover nuts to fill in any holes or extra spaces so that the entire cheeseball is covered in walnuts.
Stick the cheeseball in the fridge to firm up a bit and then set it out about 10 minutes before you are ready to serve.
GUYS especially loved this, so it would be great for Superbowl parties or game nights.

Homemade Marshmallows

2009-01-08T21:43:00.000-08:00

.75-oz unflavored gelatin (3 envelopes of Knox gelatin)
1/2 cup cold water
2 cups granulated sugar
2/3 cups light corn syrup
1/4 cup water
1/4 teaspoon salt
1 tablespoon vanilla extract

Line 9 x 9-inch pan with plastic wrap and lightly oil it. Set aside.
In the bowl of an electric mixer, sprinkle gelatin over 1/2 cup cold water. Soak for about 10 minutes.
Meanwhile, combine sugar, corn syrup and 1/4 cup water in a small saucepan. Bring the mixture to a rapid boil and boil hard for 1 minute.
Pour the boiling syrup into soaked gelatin and turn on the mixer, using the whisk attachment, to high speed. Add the salt and beat for 12 minutes. After 12 minutes, add in the vanilla extract beat to incorporate.
Scrape marshmallow into the prepared pan and spread evenly (Lightly greasing your hands and the spatula helps a lot here). Take another piece of lightly oiled plastic wrap and press lightly on top of the marshmallow, creating a seal. Let mixture sit for a few hours, or overnight, until cooled and firmly set.
In a shallow dish, combine equal parts cornstarch and confectioners’ sugar. Remove marshmallow from pan and cut into equal pieces with scissors (the best tool for the job) or a chef’s knife. Dredge each piece of marshmallow in confectioners’ sugar mixture.
Store in an airtight container.

Twice baked potatoes

2009-01-05T17:51:00.000-08:00

One of my goals for the new year is to cook a lot more often and try new recipes. As a result, I'm hoping you'll see an increase amount of content on this blog from me.

Tonight for dinner I made twice baked potatoes and steamed broccoli. I had also planned on making a steak for Jason, but I forgot to get it out of the freezer yesterday to start the thawing-out process. Oops! Anyway, Jason loves twice baked potatoes, and they're not hard, but for some reason I've only made them once since we've been married so today I decided to change that. Here is the recipe I used, it's a real winner!

4 Yukon Gold potatoes (higher nutritional value than your traditional russet)

1 cube butter

1/2 cup sour cream

bacon bits (fake ones for us)

1 cup shredded cheese

black pepper

seasoning salt

Bake the potatoes naked (sans foil) on a cookie sheet at 400 degrees for an hour. When the potatoes are done cooking, cut them in half.

In a mixing bowl combine butter (easier if you've pre-sliced it), sour cream, bacon bits and the insides of the potatoes. Smoosh around with a potato masher, mix up in a mixer. Then add the cheese, a pinch (or more) of pepper and a dash (or more) of seasoning salt and mix.

Spoon the mixture into the potato shells then put a little pile of cheese on top of each stuffed potato. Put them back into the oven at 350 degrees for 15 to 20 minutes.

Cheese Enchiladas Verde

2008-12-30T19:49:00.000-08:00

You need to make this, trust me. It's that good.

Prep: 15 min Bake: 25 min

1 1/2 cups shredded Mexican 4-cheese blend

1 small zucchini, shredded (3/4 cup)

1/4 cup chopped fres cilantro

8 corn tortillas (5 or 6 inches in diameter)

1/3 soft cream cheese with roasted garlic

1 jar (16 oz) green salsa (salsa verde)

1 medium avocado, diced

4 medium green onions, sliced (1/4 cup)

Heat oven to 350. Spray rectangular baking dish with cooking spray. Mix shredded cheese, zucchini and cilantro.

Spread each tortilla with about 2 teaspoons cream cheese. Spoon about 1/3 cup shredded cheese misutre onto each tortilla; spread to withing 1 inch of edge. Roll up; place seams side down in baking dish. Pour salsa over tortillas.

Cover and bake about 25 minutes or until hot. Top with avocado and onions. Approx. 4 servings.

Help!

2008-12-14T19:29:00.000-08:00

I'm having a Christmas party, and I want to make fudge but I don't have a really good recipe. Can anyone help me?

Olive Garden Minestrone

2008-12-12T12:37:00.000-08:00

A while back Betsy posted a recipe for faux Zuppa Tuscana and in keeping with the Olive Garden Soup idea, here's the recipe for faux Olive Garden Minestrone. This is one of my favorite items on the Olive Garden menu, and when I found this recipe online I just had to try it out and it has taken the place of my favorite soup recipe ever.

3 tablespoons live oil
1 cup minced white onion (about one small onion)
1/2 cup chopped zucchini
1/2 cup froze cut Italian green beans
1/4 cup minced celery
4 teaspoons minced garlic
4 cups vegetable broth (I recommended Swansons ... and don't substitute chicken broth!)
2 (15 ounce) cans red kidney beans, drained
2 (15 ounce) cans whie beans or great northern beans, drained
1 (14 ounce) can diced tomatoes
1/2 cup carrot, julienned or shredded
2 tablespoons fresh parsley
1 1/2 teaspoons dried oregano
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1/2 teaspoon dried basil
1/4 teaspoon dried thyme
3 cups hot water
4 cups fresh baby spinach
1/2 cup small shell pasta

1. Heat three tablespoons of live oil over medium heat in a large soup pot.
2. Saute onion, celery, garlic, green beans, and zucchini in the oil for 5 minutes or until onions being to turn translucent.
3. Add vegetable broth to pot plus drained tomatoes, beans, carrot, hot water and spices.
4. Bring soup to a boil, then reduce heat and allow to simmer for 20 minutes.
5. Add spinach leaves and pasta and cook for an additional 20 minutes or untile desired consistency.

Optional:
In step #3, add a splash of red wine. If you're grocery shopping in Utah, you won't be able to find red wine in the grocery store, but Harmons does carry cooking wines.

Also, this makes A LOT of soup, so feel free to half the recipe.

California Fruit Salad

2008-12-03T08:27:00.001-08:00

This is the perfect winter fruit salad. I got this recipe from my great-aunt Shirley Standford. She brings this to family events and there are never any leftovers.

2 large cans pineapple

1 can mandarin oranges

1 large package cook-and-serve vanilla pudding

Bananas

Kiwi

Maraschino cherries

Drain oranges, discard juice. Drain pineapple, keep juice. Cooke pudding with pineapple juice until pudding thickens. Pour pudding mixture over oranges and pineapple. Let set several hours or over night. Add other fruit right before serving.

Doubletree Hotel Cookies

2008-11-15T08:52:00.000-08:00

When I was 14, my dad took me to New York. It was a business trip for him, and for me ... a magical weekend. Of all the wonderful things we did - Broadway shows, shopping, visiting Central Park and the MET - one of my favorite things were the cookies. We stayed at the Doubletree Hotel and they have the yummiest cookies. To this day, they are my favorite cookies ever. So last night I decided to make them. I did a little Google search, and found this recipe:

Ingredients:

1/2 cup rolled oats
2-1/4 cups all-purpose flour
1-1/2 tsp. baking soda
1 tsp. salt
1/4 tsp. cinnamon
1 cup butter, softened
3/4 cup brown sugar, packed
3/4 cup granulated sugar
1-1/2 tsp. vanilla
1/2 tsp. lemon juice
2 eggs
3 cups semi-sweet, chocolate chips
1-1/2 cups chopped walnuts

Directions:

rind oats in a food processor or blender until fine. Combine the ground oats with the flour, baking soda, salt and cinnamon in a medium bowl.

Cream together the butter, sugars, vanilla, and lemon juice in another medium bowl with an electric mixer. Add the eggs and mix until smooth. Stir the dry mixture into the wet mixture and blend well. Add the chocolate chips and nuts to the dough and mix by hand until ingredients are well blended.

For the best results, chill the dough overnight in the refrigerator before baking the cookies.

Spoon rounded 1/4 cup portions onto an ungreased cookie sheet. Place the scoops about 2 inches apart. Bake in a 350°F oven for 16-18 minutes or until cookies are light brown and soft in the middle. Store in a sealed container when cool to keep soft.

I didn't have walnuts, but I did have Craisins ... so I did a little substituting and they were so good!!

Freeze Happy

2008-11-10T17:09:00.001-08:00

My sister in law Bethany found this awesome website, www.freezehappy.com. You should check it out. It gives recipes and tips for freezing dinners!

German Pancakes

2008-10-24T18:19:00.001-07:00

My family has eaten this for breakfast every Sunday morning since I can remember. It's now mine & KJ's tradition to eat it on conference Sunday.

6 tbsp. butter
1 c. flour
1 c. milk
6 eggs
1/4 tsp. salt
a tiny bit of vanilla

Preheat the oven to 425 degrees. While oven is preheating, melt butter in a 9 x 13 pan (try not to let it burn, it's ok if it gets a little browned). Mix other ingredients together in blender until smooth. Pour over butter and bake for 15-20 minutes or until edges are browned. Top with powdered sugar and lemon juice.

Cranberry Upside-Down Cake

2008-10-16T07:07:00.000-07:00

This is so pretty and so festive. And really really good if you're a cranberry orange addict like me.

(From Sara's Secrets, Food Network.com)

3 tablespoons softened unsalted butter, plus 6 tablespoons (3/4 stick)

1/2 cup sugar, plus 1/2 cup

1 pound cranberries, rinsed, picked over, and patted dry

1 large egg

1 teaspoon vanilla

1 teaspoon minced orange rind

1 1/4 cups all-purpose flour

1 1/2 teaspoons double acting baking powder

1/4 teaspoon salt

1/2 cup milk

1/3 cup red currant jelly

Preheat the oven to 350 degrees F.

Butter the bottom and sides of a 9-inch cake pan with 3 tablespoons butter, sprinkle 1/2 cup of the sugar evenly over the bottom, and arrange the cranberries in the pan. (I use a springform pan. Much easier!)

In a bowl with the mixer cream together the remaining 6 tablespoons butter and 1/2 cup sugar. Add the egg, vanilla, and orange rind and beat the mixture until well combined. Into another bowl sift together the flour, baking powder, and salt. Stir the dry ingredients into the butter mixture, 1/2 cup at a time, alternately with the milk until it is combined. Pour the batter over the cranberries and smooth the top.

Bake the cake on a baking sheet in the middle of the oven for 30 to 45 minutes, or until an inserted toothpick comes out clean. Transfer the cake to a rack and let it cool in the pan for 20 minutes. Run a thin knife around the inside of the pan and invert the cake stand.

In a small saucepan melt the currant jelly over low heat, stirring, and brush it over the cake. Serve the cake warm or at room temperature with the whipped cream, if desired.

Pumpkin Seeds

2008-10-11T20:03:00.000-07:00

I confess, I love fall. I love the change in the air. The trees, the smells ... but most of all, the food. For me, roasted pumpkin seeds are at the top of my "favorite fall foods" list. Because I love them so much, I bought two pumpkins today just for the seeds and they are in my oven right now, toasting to perfection. This is how I made them ...

Cut the pumpkin up, getting the seeds out however you can. Separate them from the yucky innards and put them in a collander. Rinse them off then put them on a cookie sheet to dry. This could take hours or even overnight. It's worth the wait though. Then, coat them in olive oil and add the seasoning of choice. I did half salt and half seasoning salt. Really, the world is your oyster on this one. You could use garlic powder, salt and sugar, sugar and cinnamon, butter, brown sugar .... the sky's the limit!

Anyway, after you've coated them in your desired seasoning, place them in the oven at 250 degrees for about an hour. Then, enjoy!

Tortellini, Bean and Pesto Soup

2008-10-08T07:27:00.000-07:00

With shorter nights and colder days, it's becoming abundantly clear that fall is in full swing. One glance at the mountains ablaze with color makes me appreciate my living in Utah where I can enjoy all four seasons. My favorite thing about fall is definitely soup. Soup just seems to be such a fall food, don't you agree? At the first sign of fall, I made my all-time favorite soup and thought it would be very kind of me to share it with you.

2 tablespoons butter

1 clove garlic, finely chopped

1 medium carrot, cut into julienne strips

1 medium onion, chopped (1/2 cup)

1 medium stalk celery, sliced (1/2 cup)

6 cups water

2 teaspoons vegetable or chicken bouillon granules

1 can (15 to 16 ounces) kidney beans, rinsed and drained

1 package (10 ounces) dried cheese filled tortellini

1 tablespoon chopped fresh parsley

1/4 teaspoon pepper

Pesto

Parmesan cheese

Melt butter in soup pot over medium-low heat. Cook garlic, carrot, onion and celery in butter 10 minutes, stirring occasionally. Stir in watter and bouillon granules. Heat to boiling; reduce heat. Stir in beans and tortellini. Cover and simmer about 20 minutes, stirring occasionally until tortellini are tender. Stir in parsley and pepper. Top each serving with pesto and cheese.

Craisin Oatmeal

2008-10-06T08:41:00.000-07:00

(Most of you are probably thinking "duh" but I've never made oatmeal without those little Quaker packets before)

1/2 cup quick oats
1 cup water
1 tbsp brown sugar
1 tsp cinnamon
1/4 cup Craisins (chopped apples are yummy too)

Mix it all in a bowl and microwave for 2 minutes. Yum!

Sloppy Joes for Two

2008-09-26T12:13:00.000-07:00

1/2 lb. hamburger
1/2-1 small onion
small can tomato sauce
2 tbsp. mustard
1/2 c. brown sugar

Brown hamburger and onion. Add all the other ingredients and some pepper. Simmer. Plop it on a bun.

"Cafe Rio" Sweet Pork

2008-09-15T12:29:00.000-07:00

This is SO yummy! Seriously, I ate it for lunch & dinner everyday for a week. It's really good on salads, baked potatoes, tacos, burritos and quesadillas.

1 small pork roast
1 c. salsa
1 c. brown sugar

Put pork roast (can be frozen) in the bottom of crock pot. Pour equal parts salsa & brown sugar over the top. Cook 8-10 hours or until meat is cooked through. Shred with a fork.

Apple Quesadillas

2008-09-15T12:23:00.000-07:00

This sounds really weird but I promise it's good!

Tortillas (we like whole wheat ones)
Apples, any kind, cut in thin slices
Shredded cheese, any kind

Spray pan or skillet with Pam. Lay tortilla on the pan. Put some cheese onto half of the tortilla. Layer apple slices on cheese. Sprinkle some more cheese on top of apples. Fold tortilla in half and cook until cheese is melted.

*Monterey jack & Gala apples go well together, so do Granny Smith apples & pepper jack cheese. These are the ones we like the best but feel free to make up your own!

"Amazing" Mac & Cheese

2008-09-15T12:14:00.000-07:00

This stuff is yummy. KJ took a bite and say "Whoa! This is amazing!" :)
*I half this recipe to make it for two

1 lb. elbow macaroni
1 quart milk
1 stick of butter
4 tomatoes
1/2 c. flour
8 oz. extra-sharp cheddar cheese, shredded
12 oz. Gruyere cheese (I skipped this ingredient because I couldn't find it at the store and instead I used double the cheddar!)
1/2 tsp. black pepper
1/2 tsp. nutmeg
1 1/2 c. bread crumbs (I like the Italian seasoned)

Heat oven to 375. Cook macaroni and drain well. Heat milk in a sauce pan, don't boil. Melt 6 tbsp. of butter in a large pot and add flour. Cook over low heat for 2 minutes while stirring with a wisk. While whisking, add the hot milk and cook for 2 more minutes until thickened and smooth. Off the heat, add cheeses, pepper and nutmeg. Add the cooked macaroni and stir well. Pour into a baking dish. Slice the tomatoes and arrange on top. Melt the remaining 2 tbsp. of butter and combine with the bread crumbs. Sprinkle on top. Bake for 30-35 minutes or until sauce is bubbly and it is browned on top.

Chocolate Marshmallow Brownies

2008-09-15T12:09:00.000-07:00

2 cups sugar
1 1/2 tsp. vanilla
1 cup butter
2 heaping tbsp. cocoa
2 cups flour
4 eggs
nuts (optional)

Mix together but add eggs one at a time. Pour into pan. Bake at 350 for 15-30 min. (depending on oven, just watch it). While hot, add enough miniature marshmallows to cover the surface. Put back in oven until bubbly.

Frosting:

6 tbsp. butter
5 tbsp. milk
1 cup sugar
8 big marshallows (about a 3/4 to a cup of miniature ones)
3/4 cup chocolate chips

Bring first 3 ingredients to a boil. Remove from heat and add chocolate chips and marshmallows. Melt together. Drizzle over top of brownies and marshmallows. Top with nuts if desired.

Cedar Plank Orange and Sesame Pork

2008-09-11T16:08:00.000-07:00

I've made this the last two times we've had people over for dinner and they rave about it. It really is easy and delicious, you just have to prepare it ahead of time.

Ingredients:
2 pounds of pork tenderloin
Zest of 1 medium orange
Juice of 1 medium orange
1 medium shallot, finely diced (i always just use a yellow onion)
4 garlic cloves diced
1/3 cup soy sauce
3/4 cup extra virgin olive oil
1 tablespoon toasted sesame oil
1/4 cup brown sugar
2 tablespoons garlic powder
Small bunch fresh rosemary
Small bunch fresh thyme

To make the marinade, place all ingredients in a bowl. Mix together. Add pork. Cover the pork with the marinade and refrigerate at least 8 hours (or overnight). Remove the pork and let sit 30 minutes prior to cooking. Place the meat on pre-soaked and heated cedar planks. Cook for 20 minutes.

If you don't have planks to grill on, I'm sure you could grill or cook the meat some other way--the marinade is what makes it super tasty.

**Sesame oil can sometimes be a bit expensive but it will last you a good while. A little goes a long way--we use it to cook sugar snap peas. Pour a small amount of sesame oil into a wok, add snap peas and cook for a few minutes. Sprinkle sesame seeds on top and serve.

Couscous Vegetable Salad

2008-09-04T10:24:00.000-07:00

Another great recipe from Essential of Healthful Cooking! This salad has great textures, colors and flavors and is really easy!

1 cup couscous

Kosher salt

1 1/2 cups boiling water

3 tablespoons extra-virgin olive oil

3 tablespoons fresh lemon juice

1/2 teaspoon minced garlic

Freshly ground pepper

1/2 cup thawed, frozen petite peas or blanched fresh petite peas

1/2 cup thin sliced green onion

1/2 cup minched red bell pepper

1/2 cup finely diced English cucumber

1/4 cup finely chopped fresh flat-leaf parsley

1 cup firmly packed chiffonade-cut romain lettuce leaves

In a heatproof bowl combine the couscous, 1/2 teaspoon salt and the boiling water. Stir to blend. Cover tightly and let stand until all the liquid has been absorbed, about 20 minutes. Uncover the couscous and let cool to room temperature, about 15 minutes.

In a small bowl, whisk together the olive oil, lemon juice, garlic, 1/4 teaspoon salt, 1 tablespoon water and a grind of pepper until blended.

Add the peas, green onion, bell pepper, cucumber, parlsey and all but 1 tablespoon of the dressing to the couscous. Toss to mix.

Place the romain lettuce in a separate bowl. Add the remaining dressing and toss to coat.

To serve, divide the couscous mixture evenly among individual bowls or plates. Top each serving with an equal amount of the romain lettuce.

Calories: 190 Protein: 5 grams Carbohydrates: 26 grams Total Fat: 7 grams Saturated Fat: 1 gram Cholesterol: 0 Dietary Fiber: 3 grams Sodium: 280 mg

Roasted Mushrooms, Potatoes and Green Beans

2008-09-04T08:53:00.000-07:00

For our wedding, Jason and I received the most wonderful cookbook. Everything I've made out of it has been amazing, and I recommend you all go and buy it. It's called Essentials of Healthful Cooking and can be found at Williams-Sonoma. This is one of the many recipes Jason and I have loved, and it's super easy.

8-10 white mushrooms
2 Yukon gold potatoes(my favorite potato)
1 yellow onion
1/4 lb green beans
1 tablespoon extra virgin olive oil
Kosher salt and freshly ground pepper
2 tablespoons Parmigiano-Reggiano cheese
1 tablespoon chopped fresh thyme

Preheat oven to 400. Trim the ends of the stems from the mushrooms and discard. Cut the mushrooms in half through the stems. Cut the potatoes into 1-inch pieces. Cut the onion into wedges 1/2 inch thick. Trim the green beans and cut into 1-inch lengths. Set the green beans aside.

In a shallow 9x13 baking dish, combine the mushrooms, potatoes and onion. Drizzle the vegetables with olive oil, toss to coat evenly, and spread in an even layer in the dish.

Roast until the vegetables begin to brown on the edges, about 30 min. Remove the dish from the oven, add the green beans and carefully turn and rearrange the vegetables in an even layer. Sprinkle with 1/4 teaspoon salt and pepper to taste. Continue to roast until the vegetables are browned and tender when pierced with a knife, about 15 minutes longer. Sprinkle with the Parmigiano-Reggiano and thyme. Roast for 5 minutes longer to melt the cheese. Serve the vegetables directly from the baking dish or transfer to a serving bowl.

Calories: 90 Protein: 4 grams Carbohydrates: 10 grams Total Fat: 4.5 grams Saturated Fat: 1 gram Cholesterol: 5 mg Dietary Fiber: 3 grams Sodium: 150 mg

Veggie/Black Bean Fajitas

2008-08-23T10:43:00.000-07:00

Beans:
1 can black beans
1/2 tsp lime juice
1/2 tsp cumin
pinch of salt
Pinch chopped cilantro

Combine all ingredients in saucepan and simmer until warmed through.

Fajitas:
1/2 cup sliced bell pepper
1/3 cup sliced yellow onion
1/2 cup each sliced zucchini and yellow squash
non-stick cooking spray

Saute until soft and slightly brown

Toppings:
Cheddar cheese
Chopped tomato
Sour Cream
Lime juice
Cilantro

Combine sour cream with lime juice and cilantro. Pile everything on a tortilla.

Pepper-Chicken Noodle Toss

2008-08-14T11:46:00.000-07:00

1 pkg. noodle of your choice
1/4 C (or less) olive or vegetable oil
2-4 chicken breasts, cut into strips
1 red bell pepper, cut into strips
1 yellow bell pepper, cut into strips
1 green bell pepper, cut into strips
1 onion, cut into chunks
2 C fresh mushrooms, sliced
herb seasoning, to taste
grated parmesan cheese, to taste

Make noodles according to package. In a large skillet, heat oil; add chicken, peppers, onion, mushrooms and seasoning. Cook and stir over medium heat until chicken is cooked through (about 8-10 minutes). Add cooked noodles and parmesan cheese. Toss to coat noodles. Serve!

Applesauce Muffins

2008-08-14T11:41:00.001-07:00

1 C applesauce (I like using cinnamon applesauce)
3/4 C brown sugar
1/2 C oil
1 3/4 C flour
1 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. cloves
1/2 C raisins (optional, personally I like it best without them)

Combine applesauce, brown sugar and oil in a bowl. Mix well. Mix the dry ingredients in another bowl. Add the raisins if desired and stir in the applesauce mixture. Blend well. Fill muffin tins about 2/3 full. Bake at 350 for 20-35 minutes.

Summer Dessert, Italian Style

2008-08-14T11:19:00.000-07:00

Don't be turned off by the strangeness of it; this is what Italians eat in the summer for dessert (because you wouldn't want tiramisu if it was that hot and humid, either).

Sliced, chilled fresh fruit (my favorites are melons, berries or stone fruits like peaches, nectarines and plums)
Balsamic vinegar

Make sure the fruit is really cold before you start. Drizzle with a teensy bit of balsamic vinegar. Let it marinate for a few minutes. Enjoy!

Chocolate Churchmouse Cake

2008-08-11T19:11:00.000-07:00

I have no idea where this cake gets its name, but sure is delicious.

1 box chocolate cake
1 large box chocolate pudding
3/4 cup oil
3/4 cup water
4 eggs
approx. 1/2 container sour cream.
6 oz. chocolate chips

Mix ingredients. Pour into a floured bunt pan. Bake for 60 min. at 350 degrees.

Hint: When baking this cake (or really, any other baked goods) use room-temperature eggs for a lighter, fluffier result. Also, this can be made with a yellow cake mix and vanilla pudding.

Ragu (the real kind)

2008-08-04T07:00:00.000-07:00

Yeah, I guess you can use the sauce from the can, but if you want real ragu the way an Italian grandma makes it (or at least, the way my Italian grandma made it) try this recipe:

Saute about 3 tablespoons finely chopped onion in about 2 tablespoons olive oil until onions are translucent

Add 1 10oz can crushed tomatoes in puree and 1 10oz can petite diced tomatoes (or you can use whole canned tomatoes, crush them yourself and pull out the tough spots, like Grandma did, but I prefer shortcuts). Also add 1-2 tablespoons of burgundy (cooking wine is ok, the good stuff is better). Bring to a boil then turn to low and simmer for at least 30 minutes, stirring often so it doesn't burn.

Add 1-1/2 teaspoons each of basil and oregano. Add 1 teaspoon salt and 1/2 teaspoon pepper. Stir, simmer for about 30 minutes, then adjust seasonings if needed. Turn off the heat and let the sauce sit for as long as you want (the longer, the better - just give the flavors time to "get happy" together) then reheat and serve with your favorite pasta!

(All these measurements are approximate. Italians don't believe in measuring anything except baked goods, so adjust according to taste.)

Plank Grilled Salmon

2008-06-27T16:07:00.000-07:00

We made salmon with rice, tropical salsa and corn on the cob on Wednesday and it was de-li-cious. We also mixed up some virgin margaritas, cause sometimes you just need a mid-week drink to get you through until the weekend. Or you just want an excuse to use pink plastic margarita glasses. Take your pick.

We registered for grilling planks for our wedding, and this was the first time we've used them. It made the fish so tasty!

MAKES 4 SERVINGS

3/4 cup finely diced pineapple
1/2 cup finely diced mango
1/2 cup finely diced peach
1/4 cup finely diced red pepper
1/4 cup finely diced red onion (we used yellow, cause we didn't have red on hand)
1 tablespoon chopped fresh cilantro
1 tablespoon orange juice
2 tablespoons lime juice
salt and pepper
Four 6-8 ounce salmon filet's
Season Salt
2 teaspoons honey
4 tablespoons unsalted butter, divided
4 finely chopped green onions
1 medium orange
Cedar planks for grilling

Soak planks for at least two hours before grilling.

To make the salsa, in a medium bowl combine the pineapple, mango, peach, bell pepper, red onion, cilantro and both juices. Lightly toss and season with salt and pepper to taste. Cover and refrigerate for up to 1 hour.

Rinse salmon and pat dry with paper towels. Place salmon filet's skin side down on a large, shallow platter and season with salt, pepper, and season salt. Drizzle 1/2 teaspoon honey over each filet. Place 1 tablespoon butter on each filet. Sprinkle filets with green onions and top each with 2 orange slices. Set aside.

Prepare plank for grilling. Place salmon filets on plank. Close lid and grill for about 10-12 minuets or until fish begins to flake. Remove fish from grill and allow to rest for 5 minutes.

Remove orange slices. Spoon salsa on the side or on top of filets and serve.

To make the corn, we soaked it (husks on) in a pot of water and brown sugar for 45 minutes. Then they go into the corn basket griller thing and sit on the grill for about 30 minutes. Yummy.

Bliss...I mean, Pumkpin Cake

2008-06-25T16:03:00.000-07:00

I am addicted to pumpkin. Why limit it to Thanksgiving when you can have it year round? And, here's a bonus: at work today I learned that pumpkin extract and cinnamon have both been clinically shown to lower blood glucose levels. This cake is a cure for diabetes!!!! (Not true. I just tell myself this so I feel better after I down half the pan.)

Pumpkin Cake

Combine:
1 2/3 cup sugar
1 15 oz can pumpkin puree (not pie filling)
1 cup oil

Blend until smooth.
Add 3 eggs, one at a time, blending in between.

Sift together:
2 cups flour
2 tsp cinnamon
2 tsp baking powder
1 tsp salt
1 tsp baking soda

Blend until smooth.

Bake in a greased 9x13 pan at 350 for 30 minutes

Cream Cheese Frosting

Combine:
1 stick butter, softened
2 tsp vanilla
1 8 oz package cream cheese
2 cups powdered sugar

Spread over cooled cake. Try not to eat it all at once. It really is hard not to.

Gooey Butter Cakes

2008-06-24T07:49:00.000-07:00

In case the title didn't tip you off, you should know this is a Paula Dean recipe. That means this isn't exactly light on the calories. But it's so rich you'll only eat a little bit, so it's not so bad, right? It's pretty easy and a good thing to bring to a potluck.

Cake:
1 box yellow cake mix
1 stick (1/2 cup) melted butter
1 egg

Filling:
8 oz cream cheese, softened
2 eggs
1 tsp vanilla
1 stick (1/2 cup) melted butter
2 cups powdered sugar

Preheat oven to 350. Beat all ingredients for cake together until just combined. Press into bottom of greased 9x13 pan. Beat cream cheese until fluffy. Add eggs and vanilla, beat until smooth. Add butter, beat until smooth. Add powdered sugar 1 cup at a time and beat until creamy, like frosting. Pour over cake layer. Bake 40-50 minutes (make sure it's still gooey and do not burn!)

For variety, add berries, pineapple or mandarin oranges on top. Or try it with a chocolate cake and use peanut butter in place of butter, and top with chocolate chips.

Sweet Potatoes with Spicy Black Bean Chili

2008-06-19T13:09:00.000-07:00

You guys are going to love me for this one. It is quite possible the easiest, healthiest, yummiest meals I have ever made.

Ingredients:

4 medium (or 2 large) sweet potatoes
1 can black beans, drained
1 can kidney beans, drained
1 can Mexican-style tomatoes (diced or stewed) with jalapeños and spices, undrained
1/2 teaspoon chili powder
1/2 teaspoon cumin or cayenne pepper

Heat oven to 400. Pierce potatoes with fork to allow steam to escape. Bake 50 to 60 minutes (more if the potatoes are larger) or until tender.

While potatoes are baking, put beans, tomatoes and spices in a saucepan. Heat to boiling, reduce heat to medium low. cook uncovered 8 to 10 minutes, stirring occasionally until hot.

Split potatoes and mash slightly. Top each potato with chili mixture and, if desired, sour cream.

Fruit & Yogurt Parfaits

2008-06-19T06:53:00.000-07:00

I love the McDonald's version but I'm sure it's not the healthiest breakfast option, so I make them at home myself. I know it's a basic recipe, but I found some really yummy and affordable brands I thought I'd share:

Fruit & Yogurt Parfaits
1 cup Dannon Light & Fit Vanilla Yogurt (it's about $2.25 for 2 pounds at WalMart and it's only 60 calories per serving!)
1 cup fresh berries (I like a mix of strawberries, blueberries and raspberries)
1/2 cup Sunbelt Oats & Honey Organic Granola (about $2.75 for a box and delicious...not to mention organic)

Layer 2/3 of the yogurt, then all berries, remaining yogurt and finally granola in a bowl.

Spinach Calzones

2008-06-15T21:00:00.000-07:00

The great thing about these, is you can make the whole batch at once for a large crowd (or great leftovers!) or you can make half the batch and freeze the rest to make later (for those of you whose husbands can't stand leftovers). Jason loves these because they're delicious, and I love them because they are quick and easy ... OK and because they're scrumptious.

Spinach Calzones

The Inside:
1 pint ricotta cheese
1 tsp garlic powder or 2 cloves crushed garlic
1/2 cup Parmesan cheese
1 cup grated mozzarella cheese
1 box frozen spinach, thaw and squeeze dry

The Outside:
Frozen Rhoades Texas size rolls
1 egg
Jar of tomato sauce, such as Prego or Ragu

Thaw frozen rolls (Rhoades Texas size) in refrigerator overnight. Knead two rolls together and flatten dough into round. Place 1/3 cup filling in dough and fold over and seal edge (I usually use a fork). Brush with egg and let rise about 45 minutes. Bake at 350 degrees until they are golden brown, about 30 minutes. Serve with heated tomato sauce.

Chocolate Cake - no dairy!

2008-06-13T09:04:00.000-07:00

First of all, I love Rissa's kitchen tag. I'll get right on that, so fun! Second of all, we've received a reader request for a dairy-free chocolate cake recipe ... and since I aim to please, here it is!

(Brittany, if you read this blog, do you remember the chocolate cake Mark Sandersen used to make for us? Well he caved and finally gave me the recipe! I'm stoked.)

2 cups Sugar
3 cups Flour
2 teaspoons Baking Soda
1 teaspoon Salt
3 heaping Tablespoons of cocoa (I prefer dark chocolate cocoa)
2 Tablespoons Vinegar
3+ Tablespoons Vanilla (the more the merrier!)
3/4 Cup Vegetable Oil
2 Cups Water

Mix together
Bake at 350 degrees
(9x13 pan bake for 30-40 minutes)
(bundt pan bake for 60 minutes)
you can tell it's done baking when you can insert a knife in the center and it comes out clean.

Kitchen Tag

2008-06-12T19:55:00.000-07:00

So, have you all seen the 'fridge tag' thing goin around? I think we should include it on this blog! Just take a picture of your fridge and/or pantry and show us what you got. (and you are not allowed to shop, clean, re-arrange, etc. before taking pics) Everyone should participate--don't care if you're single, married, divorced, black, white or Asian. Just one more way to invade your private life through the use of the internet. Wonderful.

Here we go with my refrigerator:

Okay, we are in need of a grocery trip. Not much to look at. Some leftovers from restaurants and previous home cooked meals. These will all occupy space for a while until they become inedible and then ultimately end up in the trash. Our milk and juice do not fit in the little milk carrier because it is filled with drink mixers. Yes, I do label the various compartments and shelves of our fridge and assign certain items to specific areas. As you can see, things are not always put back in the right spots. Jared's cousins think it's funny to switch these labels around when they stay at our house. It's not funny.

The pantry:

Sadly, the pantry is a mess. My little brother was rummaging around in it and didn't bother putting things back correctly. Some people. In our pantry you'll find an assortment of spices, sauces, soups, cans, various rices and pastas, a basket full of Jared's accessories for the grill, and other odds and ends. Most of these items I 'inherited' when I moved into the house so I haven't done much with lots of them. Maybe one day...

Alright, now it's your turn. I promise it's fun--in a weird sort of way.

The best green beans

2008-06-12T19:38:00.000-07:00

Pioneer Woman does it again! I think these are the best green beans because they are soooo good and sooooooooo easy! I made these for dinner last night (with spinach calzones, recipe coming soon!) and Jason and I practically inhaled them.

Fresh Green Beans, One Way

1 lb green beans
1 cup chopped onion
2 cloves garlic
1/2 cup chopped red bell pepper
2 tablespoons bacon grease (can substitute 1 T butter and 1 T olive oil)
1 cup chicken broth
1/2 to 1 teaspoon kosher salt (can substitute regular table salt; use 1/4 to 1/2 teaspoon)
Ground black pepper

Snap the stem ends of green beans, or cut them off in a big bunch with a knife if you’d like. Just don’t tell Granny. Melt bacon grease in a skillet over medium low heat. Add garlic and onions and cook for a minute. Then add green beans and cook for a minute until beans turn bright green. Add the chicken broth, chopped red pepper, salt, and black pepper. Turn heat to low and cover with a lid, leaving lid cracked to allow steam to escape. Cook for 20 to 30 minutes or until liquid evaporates and beans are fairly soft, yet still a bit crisp. You can add more chicken broth during the cooking process, but don’t be afraid to let it all cook away so the onions and peppers can caramelize.

Crash Hot Potatoes

2008-06-04T15:47:00.000-07:00

If you haven't visited The Pioneer Woman's blog, you are seriously missing out. She's always posting interesting stories, nifty photoshop tricks and amazing recipes. Here's one that I'm making for dinner tonight:

Crash Hot Potatoes:

Ingredients: New Potatoes (or other small, round potato), Olive Oil, Kosher Salt, Black Pepper, and whatever herb you like.

Instructions:

1. Begin by bringing a pot of salted water to a boil.
2. Add in as many potatoes as you wish to make, and cook them until they’re fork-tender.
3. Next, generously drizzle olive oil on a sheet pan.
4. When the potatoes are tender, place them on the cookie sheet giving them plenty of room to spread out.
5. Next, grab your potato masher and gently press down on the potato until it slightly mashes, then rotate the masher 90 degrees and finish flattening it. Of course, you don’t want to absolutely smash it into the pan—you want it almost to resemble a cookie. Repeat until all are flattened.
6. Next, brush the tops rather generously with olive oil.
7. Next, grab some Kosher salt. You can use regular salt, but I’d really recommend using kosher. It adheres to the potatoes more easily and really flavors them nicely without getting too salty. Add pepper as well.
8. Now, you can grab some chives…or thyme…or whatever herbs you have available. Whatever herb you use, just chop it pretty finely and sprinkle over the top.
9. Now throw them onto the top rack of a very hot (450-degree) oven, and cook them for 20-25 minutes.

And done!

For step by step picture instructions visit here.

Summer Salsa

2008-06-03T18:40:00.001-07:00

This recipe comes to you courtesy of a ward Relief Society activity where this salsa was served and the recipe was sought after with much demand. If that isn't a testimony to good cooking, I don't know what is!

12 roma tomatoes
2 bags sweet petite corn
2 cans black eyed beans (drain & rinse)
16 oz zesty Italian dressing
1 bunch green onions
1 bunch cilantro
3/4 tsp. cumin
3/4 tsp. garlic powder
jalapeños to taste
salt to taste

Cut/chop tomatoes, onions, and cilantro. Mix in a large mixing bowl. Add corn, beans, dressing, cumin, and garlic powder. Add jalapeños and salt as desired. Serve with tortilla chips!

Annie's modifications: Nix the jalapeños and throw in 2 chopped avocados, instead.

It's best fresh, but it does keep for a few days. It's so good you'll down it long before it expires. Great and fast for parties!

Pork Cutlets Parmesan

2008-05-21T13:34:00.000-07:00

I haven't made any type of cutlet since my culinary classes a few years ago, but I tried these recently and they are yummy, quick and fun--who doesn't want to smash meat with heavy objects?? You can use pork, chicken, veal or whatever floats your boat. This is a Martha Stewart recipe and picture.

Serves 4

12 ounces pork tenderloin
2 large egg whites
1/4 cup plain dried breadcrumbs
1/4 cup grated Parmesan
3 tablespoons all-purpose flour
Coarse salt, for seasoning
1 tablespoon olive oil
Lemon wedges and parsley sprigs, for serving

1. Slice pork tenderloin into 12 rounds. Place rounds between two sheets of plastic wrap; with a meat mallet or small heavy skillet, pound to 1/8 inch thick.
2. In a shallow bowl, beat egg whites with 1 tablespoon water. In another bowl, combine breadcrumbs and Parmesan. Place all-purpose flour in a third bowl. Season pork with salt. Dip pork in flour, then in egg mixture. Dredge in breadcrumb mixture; pat it in.
3. In a large nonstick skillet, heat olive oil over medium-high heat. Saute half the cutlets until golden brown and cooked through, about 1 minute per side. Repeat with another tablespoon oil and remaining pork. Serve with lemon wedges and parsley sprigs.

Baked Ziti

2008-04-16T08:51:00.000-07:00

Found this recipe on Kelsey's Kitchen and Jason loved it! I did this sans beef and added a fresh diced tomato for texture instead.

INGREDIENTS:
8 oz. ziti
½ lb. lean ground beef
½ yellow onion, finely chopped
2 cloves garlic, minced
2 C. tomato sauce
½ tsp. dried Oregano
½ tsp. dried Basil
1 C. shredded mozzarella cheese

DIRECTIONS:
1. Preheat oven to 350 degrees.
2. Bring a large pot of water to a boil. Add the ziti and cook for about 8 minutes. The ziti should be slightly undercooked and chewy. Drain; set aside.
3. In a large skillet over medium heat, brown the beef with onion and garlic. Stir in the tomato sauce, herbs, and salt.
4. Mix the ziti with the sauce and cheese in an ovenproof dish, saving some cheese to sprinkle on top. Cover with aluminum foil and bake for 20 minutes.

Homemade Pasta Sauce & Meatballs

2008-04-10T18:35:00.000-07:00

The meatballs are my adaptation of my great-grandma Bellino's recipe. The tomato sauce is my wayof cutting down on sugar (have you seen how much is in the jars?!)

Meatballs

1 lb ground beef
1 egg
2 slices bread, wet and squeezed
3-4 garlic cloves
1/2 tsp salt
1/4 tsp pepper
1/4 cup parmesean
1 tbsp parsley

Combine all ingredients. Roll into balls. Bake at 350 for 25-30 minutes.

Sauce

1 10 oz can petite diced tomatoes
1 small carrot, thinly sliced
1/2 zucchini, thinly sliced
1 tsp each salt, parsley and basil

Pour tomatoes into saute pan and add all other ingreidents. Simmer over medium heat for about 40 minutes. Meanwhile, make pasta according to box instructions. Add cooked pasta to sauce in saute pan and toss (this makes the pasta a lot more flavorful). Add meatballs and toss. Serve with more parmesean.

Balsamic Vinegar Steak Marinade

2008-04-07T11:24:00.000-07:00

Jason and I made this for my family yesterday. It was a hit. Keep in mind the cooking time may be less than you are used to as the vinegar starts to cook the steaks as they marinate.

4 New York Strip steaks (or any other tender cut)
3/4 Cup Balsamic Vinegar
1/2 Cup Olive Oil
3 cloves garlic, chopped

Combine the balsamic vinegar, olive oil and garlic in a shallow dish. Gently place steaks inside the dish, making sure the marinade covers the steaks. Cover dish and place in fridge, let steak marinate for two to six hours.

When appropriate marinating time is over, take the steaks out of the marinade and set aside. Place marinade inside a small sauce pan and reduce until it forms a thick glaze. Fire up the grill and cook steaks to desired doneness, glazing each steak with the marinade reduction on each turn.

Enjoy.

Spinach Chicken Rolls

2008-04-06T19:15:00.000-07:00

I was playing around in the kitchen and thought this would make a great combination. It definitely did! This recipe serves 2.

Ingredients:
Two chicken breasts, thawed
2 cups of fresh spinach
2 tbsp butter
1/2 cup feta cheese
1/4 cup parmesean cheese
1 tsp salt
1/2 tsp pepper
1 tsp garlic powder
1/2-1 cup Italian breadcrumbs

1. Pound chicken with a meat tenderizer until very thin

2. Melt 1 tbsp butter in a saucepan over medium-high heat. Add spinach. Stir until spinach starts to wilt. Add salt, pepper and garlic powder and stire. Add cheeses and stir until they have just started to melt. Remove from heat.

3. Put half of spinach mixture at one end of chicken breast. Roll around spinach center. Repeat with the rest of the spinach and chicken.

4. Melt remaining butter and brush over chicken rolls with a pastry brush. Roll chicken in breadcrumbs.

5. Bake at 350 for 20-25 minutes or until chicken is done.

I served it with fresh green beans, and angel hair with olive oil, diced tomatoes and basil.

Bon apetite!

Easy Chocolate Chip Cookies

2008-03-31T06:20:00.000-07:00

Best Ever Chocolate Chip Cookies

1 cup brown sugar
3/4 cup white sugar
2 eggs
1 cup real butter
1 tsp vanilla

Mix together

Add:
3 cups flour
1 tsp soda
1/2 tsp salt
1 1/2 cup chocolate chips (I usually just add the whole bag)
1 1/2 cup nuts (optional)
1 cup coconut (optional)

Bake at 350 degrees for 8 to 10 minutes

Salmon

2008-03-21T15:12:00.001-07:00

I have been playing around with ways to make salmon. As S has requested we eat salmon twice a week, here are a few of my findings.

Option one:

2 salmon steaks

Put about 2 cups water, 1 tbsp white vinegar, and salt. Bring to a boil and cook fish until salmon flakes with fork. About 8-10 minutes. ( I also add a little lemon juice)

Option two:

1/2 cup melted butter
1 tsp worcestershire sauce
1 tsp dill weed
1/2 tsp lemon pepper
1/2 tsp salt
1/4 tsp garlic powder
1/2 tsp garlic salt

Mix all of the above and pour over salmon. Bake at 350 for juices til juices run clear. (I usually do 2 salmon fillets ( I buy the costco frozen pre-cut stuff) and it usually takes about 13 minutes when thawed)

Dipping Sauce:

1 cup sour cream
1 cup mayo
1 Tbsp parsley
1 Tbsp bon apetite
1 Tbsp dill weed
2 Tbsp chopped onion

chill before serving.

Creamy Cheesy Chicken!!

2008-03-21T15:01:00.000-07:00

This is similer to Macie's Alfredo Crock Pot chicken but I have 2 different ways of doing it.

1. Cook 4 chicken breasts with good seasons italian dressing packet and 1/4 cup water. Cook for 3-4 hours on high or 6-7 hours on low. (See second option before cooking fully)

First option: When chicken is cooked, shred chicken and mix in 1 package cream cheese. Serve over mashed potatoes.

Second option: When chicken has cooked for about an hour in the crock pot, cut chicken in half lengthwise and mix 1 package of cream cheese (will probably need to put in the microwave to soften) and 1 can cream of chicken soup together. Pour over chicken. Let cook remaining hours until chicken is cooked through. Serve over rice. ( I also half the chicken in this recipe but I don't half the cream of chicken or the cream cheese...we like extra sauce)

S loves both of these and they are quick and yummy!

Parmesan Mushroom Asparagus

2008-03-20T13:32:00.000-07:00

This is one of my all-time favorite recipes. Also, if you only use 1 lb asparagus, there won't be leftovers.

Parmesan Mushroom Asparagus
Prep: 15 minutes Cook: 10 minutes

2 cups water
2 pounds asparagus spears
2 tablespoons butter
1 package (8 ounces) sliced mushrooms
1 ½ teaspoon chopped fresh or ½ teaspoon dried basil leaves
¼ teaspoon salt
¼ teaspoon coarsely ground pepper
¼ cup shredded Parmesan cheese

Heat water to boil in 12-inch skillet. Add asparagus. Heat to boiling; reduce heat to medium. Cover and cook 4 to 6 minutes or until crisp tender. Drain, set aside.*
Melt butter in skillet over medium-high heat. Stir in mushrooms. Cook 2 to 3 minutes, stirring frequently until mushrooms are light brown.
Stir asparagus, basil, salt and pepper into mushrooms until vegetables are coated with seasonings and asparagus is heated through. Sprinkle with cheese and serve.

*I usually put the asparagus in the serving dish, add about an inch of water to the bottom and steam them in the microwave for 4 minutes.

Chocolate Cupcakes

2008-03-18T11:31:00.000-07:00

I've been searching for the perfect basic chocolate cupcake recipe, and I think I found it! Here's the recipe thanks to Chockylit:

Old-Fashioned Chocolate Cupcakes
14 regular cupcakes / 375 degree oven
1/2 cup (1 stick) butter, room temp
1-1/4 cups sugar
2 large eggs, room temp
3/4 cup flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsweetened cocoa powder
1/2 cup milk
1 teaspoons vanilla
1. Preheat oven to 375 degrees.
2. Beat butter until softened. Add sugar and beat until light and fluffy, about 3 minutes.
3. Add eggs, one at a time, beating until well combined.
4. Measure the flour, baking powder, baking soda, salt, and cocoa powder into a small sized bowl and whisk to combine.
5. Measure out the milk and vanilla and stir to combine
6. Add about a third of the dry ingredients to the butter/sugar and beat to combine. Add about a half of the milk/vanilla and beat to combine. Continue adding, alternating between dry and wet and finishing with the dry.
7. Scoop batter into cupcake cups about 2/3’s full. Turn oven down to 350 degrees and bake cupcakes for about 22-25 minutes or until a cake tester comes out clean.

Rachel's Spinach Salad Dressing

2008-03-17T17:06:00.000-07:00

I got this recipe from Rachel Williams and it is my all-time favorite dressing.

1/2 c. sugar
1/2 c. vinegar
1 c. of vegetable or canola oil
1 tbsp. poppy seeds
1 tbsp. grated onion (KJ doesn't like onions so I usually skip this)
1 tsp. salt
1 tsp. dried mustard
1 lb. cottage cheese (I have found that the more cottage cheese you put in the thicker the dressing is, so you may just want to slowly add some in until you get your desired consistency.)

Salad ideas:

spinach
purple onion
shredded mozzarella cheese
shredded swiss cheese
stawberries
mandarin oranges
crumbled bacon
grilled chicken

Veggie Pasta

2008-03-17T16:59:00.000-07:00

1 package of noodles (about 16 oz.)
2 tablespoons olive or vegetable oil
1 carrots, sliced
1 onion, diced
1 zucchini, sliced and quartered
1 yellow squash, sliced and quartered
1-2 tomatoes, cut
frozen peas
frozen corn
1 tbsp. basil
salt and pepper, to taste
garlic powder, to taste
grated parmesan cheese

Cook and drain noodles. Heat oil in a skillet over medium-high heat. Cook carrots, onion, zucchini and squash in oil, stirring frequently until veggies are crisp-tender. Stir in remaining ingredients, except cheese. Cook until hot. Serve veggies over noodles. Top with cheese.

Optional: Add grilled chicken to pasta

*This is one of my favorite recipes. It's easy to make the perfect portions and it's healthy. You can change the ingredients to make it the way you want it. Any vegetable works well with it. And it's great for the times when you have random veggies that you need to get rid of

Veggie Dip

2008-03-17T16:55:00.000-07:00

This is yummy and healthier than most dips!

1 8oz. package of cream cheese (I use the 1/3 less fat kind)
1 medium carrot, grated or finely chopped
1 red bell pepper, finely chopped
1 green bell pepper, finely chopped
1 green onion (scallion), thinly sliced
2 tablespoons parsley
salt and pepper, to taste

Stir ingredients together and season with salt and pepper.

*This recipe is great with crackers or as spread for cucumber (or other) sandwiches

Crockpot Lasagna

2008-03-02T15:10:00.000-08:00

If you love lasgna and Crockpots then you'll like this recipe.

1/2 - 1 lb. hamburger
1 bottle of spaghetti sauce, any kind
16 oz. pkg. cottage cheese
2-4 cups of mozzarella cheese
1 egg
lasgna noodles

Brown hamburger. In a bowl, mix hamburger and spaghetti sauce together. In another bowl, mix cottage cheese and egg together. Pour some sauce in the bottom of the crockpot. Put a single layer of noodles on top of the sauce. Pour some cottage cheese mixture on top of the noodles and then sprinkle some cheese on top. Continue layering sauce, noodles, cottage cheese mixture and cheese until all of the ingredients are used up. Cook on low for 4-8 hours.

Easy (and I mean EASY!) Crockpot Chicken

2008-03-02T15:04:00.000-08:00

I am the self-proclaimed Crockpot Queen! :) This is what I make on days when KJ and I will both be gone all day or days that I don't feel like cooking. And KJ loves it so it's a win win situation!

4-6 frozen chicken breasts
1 can cream of mushroom soup
about 1/2 a packet of onion soup

Put ingredients into the crockpot. Cook all day. Shred the chicken with a fork and pour over rice.

Crock Pot Fettucini Alfredo

2008-03-02T14:49:00.000-08:00

I have made this several times since we got married and we love it. It's yummy and SUPER easy!

4-6 small chicken breasts (doesn't need to be thawed)
1-2 can(s) cream of chicken soup (depending on how much you want to make)
8 oz. pkg. cream cheese, cubed
1 packet of italian seasoning
3 Tbsp. butter or margarine, melted
1/2 cup of milk

Put chicken in the bottom of the crockpot. Sprinkle italian seasoning over chicken then drizzle butter over. Mix other ingredients together and pour onto chicken. Cook on low for 6-8 hours. Serve over pasta.

Peach Pie

2008-02-27T21:35:00.000-08:00

Crusts
2 frozen pie crusts (9 in. pie tins, minimum)
If you feel ambitious, feel free to use a pie crust of your own making here.

Filling
1 c sugar
1/2 c flour
1/4 tsp cinnamon
1 tsp lemon juice
2 Tbs margarine (melted)
8 c peaches (2 cans)

Crumbly Topping
1/2 c margarine (solid)
1/2 c sugar
3/4 c flour

Directions
Preheat the oven to 350 degrees. Mix pie filling ingredients together in a large bowl, adding the peaches last. As soon as the ingredients are evenly blended, pour filling mixture over the pie crusts; there will be enough to fill both pie tins. Mix crumbly topping ingredients together in a large bowl. A pastry cutter works well for this procedure. Once the mixture is well blended and equally moist throughout, sprinkle it on top of the pies. Bake the pies at 350 degrees for 1 hour, or until the top begins to brown lightly. Enjoy!

This recipe has never, ever failed me. I love it.

Spinach Dip

2008-02-26T14:09:00.000-08:00

This recipe is so easy it's absolutely impossible to mess up. And it tastes fantastic!

1 package frozen chopped spinach
1 package Knorr's Leek Soup mix (You can find it in the soup aisle near the Lipton's stuff)
1 medium container of sour cream (I like to use light or fat-free)

Defrost spinach
Mix soup mix and sour cream together in large bowl
Stir in spinach until coated
Serve with bread chunks (I like to use french bread)

Notes:
*You can also make this recipe with fresh spinach, but I actually like the consistency of the frozen kind. It "sticks" better.
*To make more, just double (or triple) all the ingredients

Salsa

2008-02-26T14:03:00.000-08:00

I know this isn't technically "cooking", but it is yummy and super-easy. It's also hearty enough that it it makes a fantastic salad if you pour it over lettuce.

1 - 10 oz. pkg frozen corn
1 - 15 oz. can black beans, drain and rinse
1 green pepper chopped
1 medium red onion chopped
8 roma tomatoes chopped or 4 large tomatoes
1/2 bunch Cilantro chopped
1 c. Light Italian dressing
2-3 t. Cumin
2 avocadoes
2-3 t. chili powder
salt and pepper to taste

Mix dressing, cilantro, cumin, and chili powder together in a large bowl
Add vegetables and stir to coat
Add salt and pepper as desired
Serve with tortilla chips

Peanut Butter Bars

2008-02-25T12:40:00.001-08:00

We love these Peanut Butter bars. We make them almost every Sunday!

PB Bars:
1/2 C. Butter
1/2 C. Brown Sugar
1/2 C. Sugar
1 Egg
1/2 t. baking soda
1/4 t. salt
1/2 t. vanilla
1 C. Flour
1 C. Oats
1/2 C. Peanut Butter

Cream butter and sugar. Blend in egg, peanut butter, soda, salt, and vanilla. Stir in flour and oats. Spread in greased pan. Bake at 350 for 20-25 minutes. Spread layer of peanut butter on top while still warm, then let cool and cover with chocolate frosting.

Frosting:
3 T. Cocoa
3 C. Powdered Sugar
4 T. soft butter
2-3 T Milk
1 t. vanilla

Mix cocoa and powdered sugar. Add softened butter, milk and vanilla. Beat until smooth.

Mini Cherry Cheescakes

2008-02-21T13:06:00.000-08:00

I haven't tried this yet, but it sounds amazing and I'm definitly making it for my next party! I'm all about canapes.

2 8 oz. packages softened cream cheese at room temperature
3/4 cup white sugar
2 eggs
1 Tbsp lemon juice
1 tsp vanilla
24 vanilla wafer cookies
24 cupcake liners
1 21 oz. can cherry pie filling

Preheat oven to 350.

Chill unopened can of pie filling in fridge while ou make the cheesecakes.

Line two muffin pans with paper cupcake liners. Put one vanilla wafer cookie in the bottom of each cupcake paper, flat side down.

Mix the softened cream cheese with the white sugar on slow to medium speed until thoroughly blended. Add the eggs one at a time, beating after each. Mix in the lemon juice and vanilla, then beat until light and fluffy.

Spoon the cheesecake batter into the muffin tins, dividing it as equally as you can. When you're through, each cupcake paper should be between half and two-thirds full. They'll look skimpy, but don't over-fill them! They still need the cherries.

Bake at 350 for 15 to 20 minutes, or until the top has set and has a satin finish. Cool in the pans on wire racks.

When the cheesecakes are cool, open the can of cherry pie filling and place three cherries on every mini cheesecakes. Divide the cherry juice equally among the 23 cakes.

Refrigerate in the muffin tins for at least 4 hours before serving; overnight is better. Then take them out of the tins, carefully remove the cupcake papers and serve!