Crispy Southwest Chicken Wraps

1 cup cooked rice, warm or at room temperature
1 cup cooked, shredded chicken (or other leftover meat, like shredded pork or beef)
1 can black beans, rinsed and drained
1 green onion, finely sliced (white and green parts)
1/2 red or green pepper, diced
1/4 cup fresh cilantro, chopped
juice of 1 lime
1/2 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon garlic salt
2 cups shredded cheese (I use a combination of Monterey jack and sharp cheddar)
Sour cream (optional)
6 burrito-sized flour tortillas

Mix rice together with chili powder, cumin and garlic salt. Add remaining ingredients except for cheese and sour cream. Sprinkle cheese over tortillas, leaving 1/2-inch border around edges, then arrange chicken and rice mixture down the center of each tortilla. (Optional: I like to dollop little bits of sour cream over the cheese before arranging chicken and rice mixture down the center – it makes the wraps delightfully creamy.) Roll stuffed tortillas, leaving edges open and slightly flatten the wraps with the palm of your hand. Spray seam-side of the wrap lightly with cooking spray.
Heat a large non-stick skillet (or griddle) over medium heat for 1 minute. Arrange wraps, seam-side down, in pan or griddle and cook until golden brown and crisp, about 2-3 minutes per side. Cooking them seam-side down first helps seal the long edge so they don’t fall apart. Transfer to a plate and repeat with remaining wraps. Serve warm.

Recipe Source: original recipe from Mel’s Kitchen Cafe

Note: great freezer meal.  Make filling ahead and freeze.  Makes fun quick lunches.  We like to serve with Costco bake-yourself tortillas.

Chicken Florentine Casserole (great)

4 skinless, boneless chicken breast halves
1/4 cup butter
3 teaspoons minced garlic
1 tablespoon lemon juice
1 (10.75 ounce) can condensed cream of mushroom soup
1 tablespoon Italian seasoning
1/2 cup half-and-half
1/2 cup grated Parmesan cheese
2 (13.5 ounce) cans spinach, drained
4 ounces fresh mushrooms, sliced
2/3 cup bacon bits
2 cups shredded mozzarella cheese

Preheat oven to 350 degrees F (175 degrees C). Place the chicken breast halves on a baking sheet; bake 20 to 30 minutes, until no longer pink and juices run clear. Remove from heat, and set aside.  Increase the oven temperature to 400 degrees F (200 degrees C).  Melt the butter in a medium saucepan over medium heat. Stirring constantly, mix in the garlic, lemon juice, cream of mushroom soup, Italian seasoning, half-and-half, and Parmesan cheese.  Arrange the spinach over the bottom of a 9x9 inch baking dish. Cover the spinach with the mushrooms. Pour half the mixture from the saucepan over the mushrooms. Arrange chicken breasts in the dish, and cover with the remaining sauce mixture. Sprinkle with bacon bits, and top with mozzarella cheese.  Bake 20 to 25 minutes in the 400 degrees F (200 degrees C) oven, until bubbly and lightly browned.

Note: very fancy meal.  Tons of Calories:)

Ham and Cheese Sliders

24 good white dinner rolls, store bought or home made
24 pieces good honey ham
24 small slices Swiss cheese
1/3 cup mayonnaise
1/3 cup miracle whip

Poppy seed sauce (you probably could half this...I had plenty extra)
1 Tablespoon poppyseeds
1 1/2 Tablespoons yellow mustard
1/2 cup butter, melted
1 Tablespoon minced onion
1/2 teaspoon Worcestershire sauce

In a small bowl, mix together mayonnaise and miracle whip. Spread onto both sides of the center of each roll. Place a slice of ham and a slice of Swiss inside of each roll. Close rolls and place them into a large baking dish or heavy cookie sheet. Place very close together.

In a medium bowl, whisk together all of the poppy seed sauce ingredients. Pour evenly over all of the sandwiches. You do not have to use all of the sauce! Just use enough to cover the tops. Let sit 10 minutes or until butter sets slightly. Cover with foil and bake at 350 degrees for 12-15 minutes or until cheese is melted. Uncover and cook for 2 additional minutes or until tops are slightly brown and crispy. Serve warm.

** sandwiches can be assembled a day ahead and kept in the fridge ready to bake.  Great for baby blessings or sunday dinner type things where you have to prepare in a hurry.  So good.  We always forget about putting these on the menu and always remember how much we love them.  Good served with sweet potato fries, salad, chips, zuchini fries, fruti salad, etc.

Greek Chicken in Pitas with Lemon rice and Cucumber dip

Greek Chicken

Chicken
Bottle of Greek dressing (kraft is best)
Fresh Lemon juice (about the juice of one big lemon)
Pressed Garlic
Greek seasoning (cavender's all purpose greek seasoning)        
Mix it all together in a ziplock bag and marinate at least overnight.

Lemon Rice

2 cups long grain rice, uncooked

4 tbsp butter

1/2 tsp salt
4 tbsp lemon juice
1/2 medium onion diced
4 cups chicken broth

In a large skillet, saute onions in butter till almost soft. Add rice and saute until glossy. Add salt, lemon juice, and broth. Reduce heat, cover, and cook 35 min. Add more lemon juice and salt to taste. I actually just throw all the ingredients (no sauteeing the onions) into my rice cooker and it comes out perfect everytime. Sometimes I don't have every single one of the ingredients, and it's still great.

Cucumber Dip

1 cucumber

Carton greek yougurt

2 garlic cloves pressed
lemon zest (1/2 of a lemon)
lemon juice from 1/2 of lemon
1/2 tsp (maybe a little more ) greek seasoning

Shred cucumber and mix with rest of ingredients.

You can assemble all ingredients in the pita, fold and ejoy.  Or you can put each entree onto a plate and dip the pita into everything using it as your fork.

Rosemary Chicken Pasta (Way Good)

3 Halves boneless skinless chicken breasts
1 med yellow onion diced
4 minced garlic cloves
1 C white grape juice, or apple juice
1 16 oz angel hair pasta
4 bouillion cubes
1 tsp rosemary
½ salt
Pepper
Mushrooms
Asparagus

 

Cut chicken breast into bite-size pieces and put into bowl.  Pour 2/3 C flour into bowl and stir until chicken is well coated with flour.   In a wide, deep skillet, combine 3 tsp butter and heat over med-high until bubbly hot.  Add chicken and cook, turning until lightly browned (approx 5-10 minutes) Remove chicken and set aside.  To skillet add 1 tsp butter and 1 tsp oil.  Add ¼ C diced onion and 4 minced garlic cloves, sauté until softened.  Add 2 c water and 1 c juice, 4 bouillion cubes, 1 tsp rosemary, ½ tsp salt and dash pepper.  Simmer covered approx 5 minutes.  Return chicken to skillet and simmer covered 8-10 minutes.  I add mushrooms and asparagus.   Cook angel hair pasta and drain as suggested on package.  Add cooked pasta with sauce and chicken and toss.

Penne and Chicken in Garlic Cream Sauce (amazing)

4 medium skinless, boneless chicken breast halves, about 1 pound total
1/4 teaspoon salt

1/8 teaspoon black pepper, ground

8 ounces uncooked Fettucini  (or penne)

1 tablespoon olive oil

1 large zucchini (10 to 12 ounces), halved lengthwise and sliced

2 cups fresh mushrooms, sliced

2 1/2 garlic cloves, minced

2 cup reduced-sodium chicken broth

1 tablespoon all-purpose flour

4 ounces light cream cheese

1/4 cup red peppers

1 1/2 tablespoons fresh parsley, snipped

2 tablespoons Parmesan or Romano cheese, shredded (optional)

Sprinkle chicken with salt and pepper. Grill chicken.  Cook pasta according to package directions; drain. Return to pan; cover and keep warm.  Meanwhile, heat oil in large skillet over medium heat. Cook zucchini, mushrooms and garlic 5 minutes or until vegetables are crisp-tender, stirring occasionally. Add vegetables to pasta.  In small bowl whisk together broth and flour. Add to warm skillet with cream cheese. Whisk until smooth and bubbly. Cook and stir 1 minute more. Stir in tomatoes. Add to pasta and vegetables in pan; toss to coat. To serve, divide pasta mixture among four plates. Cut chicken into thin slices. Arrange chicken over pasta and vegetables. Sprinkle with parsley and cheese, if desired.

Granola

6 cups rolled oats
1/2 cup brown sugar
1 cup coconut
1/3 c. sesame seeds
1/4 cup sunflower seeds
1/2 cup dried cranberries (or dried cherries are extra yummy)
1 cup almonds (sliced or whole – you decide how chunky you want it)

Mix all ingredients together except for the craisins.

In a separate bowl, whisk together:
1/2 cup oil
1/3 cup honey
2 tsp. vanilla

Pour over dry mixture.  Stir and coat thoroughly. 

Spread on a cookie sheet and bake at 350 degrees for 30 min.  Stir frequently to insure even baking.  Add craisins or any other dried fruit you’d like during the last 5 min. of baking.  It is important to watch this baking process very carefully.  The cereal should be golden brown.  Do not over-bake.
Makes 8 cups.

Orzo with Parmesean and Basil

3 tbsp. butter
1 ½ cups Orzo
3 cups chicken or vegetable stock
6 tbsp fresh basil
3/4 to 1 cup grated Parmesan cheese
Salt/pepper to taste

Melt the butter over medium heat. Add the orzo and saute for a few minutes, until the orzo start to get golden brown.  Add the broth and cover and simmer for 20 minutes, until all the broth has been absorbed. Remove from the heat, add the basil and Parmesan and salt/pepper to taste.

Note: I do with long grain rice and works just as well.

Orange Jello Salad

2 pkgs vanilla tapioca pudding (3 oz.)

1 pkg (3 oz.) orange jello
3 c hot water
1 can mandarin oranges
8 oz cool whip
 

Mix jello, pudding, water and 1/4 cup juice from oranges. Heat until thick.  Stir constantly. (It takes awhile for it to thicken up). Cool, then add cool whip and oranges.  Chill.

 

Note:  This is SO good.  I could eat it all!

Raspberry Jello Salad

1 lrg pkg raspberry jello
1 pkg raspberries (I do more)
1 big cool whip
1 big cottage cheese

Mix together.  Refrigerate for at least 1 hour before serving.

You can do the same with mandarin oranges or mixed berries with coordinating jello. 

Shrimp Pasta Salad

4 C cooked pasta (shells or bow tie)
1 lb cooked shrimp, peeled and deveined
1 C frozen peas
1/2 C chopped gr. onions
1/4 C fresh parsley
1 C plain yogurt
1 C mayo
1/4 C lemon juice
2 T fresh dill
1/2 t salt
1/4 t pepper

Combine pasta, shrimp, peas, onions and parsley.  In small bowl combine yogurt, mayo, lemon juice, dill, salt and pepper.  Combine with pasta mixture.  Cover and refrigerate for 2 hours before serving.

Notes: Makes tons.  Definitely half for small family.  Who has fresh parsley?  Not me, just do it to taste.  I don't have fresh or dry dill...so I don't do that, but it would be good.  Who measures slat and pepper?  Not me.  Just do it to taste!

Easy Pretzle Turtles

Small pretzels
1 bag of Rolos
pecans, cashews, m&m's
Almond bark

Line cookie sheet with wax paper.  Pour pretzels on top and then place rolos on top of pretzels.  melt in oven for 3 minutes.  Squish with nuts.  Allow to cool, or even refrigerate.  Drizzle with bark.
http://www.ourbestbites.com/2009/12/easy-pretzel-turtles/

Banana Picnic Cake

1 1/2 C sugar
1/2 C shortening
2 large mashed bananas
2 eggs
1 t vanilla
2 t baking powder
2 C flour
1/4 t salt
1 t soda
2/3 C sour milk (sour by adding lemon juice and let sit)

Topping:
1/4 C brown sugar
1/4 C white sugar
1 C nuts (slivered almonds and pecans our favorite, walnuts good too)
8 oz. Chocolate chips or more :)

Mix ingredients and pour into 9x13 pan.  Sprinkle with topping.  Bake at 350 for about 40 minutes.  Serve with ice cream or whipped cream.  Great the day after too.

Note: This is a Cook Family favorite and was what Clayton always asked for on his birthday. 

Pumpkin Dessert

1 18 oz. yellow cake mix
1/4 C butter, melted
1 egg
1 29 oz can pumpkin pie mix
2 eggs
2/3 C milk

1/4 C butter, chilled
1/4 C sugar
1/4 C cinnamon
nutmeg to taste

Set aside 1 C cake mix.  Combine remaining cake with butter and egg and spread in 9X13 pan.  Combine pumpkin, milk and eggs and pour of cake spread.  Combine topping and sprinkle over top.  Bake at 350 for 45 minutes.  Serve with whipped cream. 

Notes:  I like this more than pumpkin pie.  It's SO good and easy.

Whole Grain Banana-Pecan Muffins

3/4 c. all-purpose flour
1 1/4 c. whole wheat flour
3/4 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
3/4 c. sugar
1/4 c. honey (you can substitute 1/4 c. sugar here if you prefer)
1/4 c. butter, softened
2 large eggs
1 1/2 c. mashed very ripe banana (about 2 large bananas or 3 smaller ones)
1/3 c. low-fat sour cream or plain yogurt
1 tsp. vanilla extract
1/4 c. pecans, chopped

Preheat the oven to 350. Line a muffin tin with liners–you’ll need about 15-16. Whisk together the flours, baking soda, salt, and cinnamon. Set aside. In a large mixing bowl, cream together the sugar, honey (if using), and butter. Add each egg in one at a time, combining completely after each addition but not over-mixing. Add the mashed banana, yogurt, and vanilla. Slowly add in the flour mixture and beat until just combined (don’t over-mix).

Divide the batter evenly (so the cups are about 2/3 full) among 15-16 muffin tins. Combine the chopped pecans and brown sugar and sprinkle them on top of the batter. Bake for 23-28 minutes or until a toothpick inserted into the center of a muffin comes out clean. Remove from oven and allow to cool for 5-10 minutes and then transfer to a cooling rack and allow to finish cooling. Serve with breakfast or as a snack.

I LOVE these.  They're so nummy.

Jenna's White Bread

2 T yeast
2 1/4 C warm water*
5 1/2 C flour
1/4 C crisco
1 T sugar
1 T salt

Add warm water to yeast and mix until all the yeast is wet.  Add sugar, salt, crisco and 3 cups of flour and mix until combined.  (you may need to scrape down sides).  Add remaining flour 1/2 C at a time, until combined.  When dough sticks to hook and cleans sides of bowl, knead for 5 minutes.  Let rise in Kitchen Aid till doubled (45 min).  Knead 3 minutes on oiled surface (I spray Pam on counter).  Shape in loaves and place in greased bread pans.  Let rise till doubled (30 min).  Bake @ 400 for 20 minutes. 

Makes 2 9 inch loaves.

*Notes: This recipe freezes awesome and is great sandwhich bread. Absolutely delicious hot out of the oven with Jam. I use it for all my cinnamon rolls and scones.  Warm Water means 110-115 degrees.  Our water heater is set to 110, so I just let the water run on it's hottest for a few minutes before putting it in.  I don't usually like using Crisco, but haven't found a healthier loaf that I like as much.  It's also pretty salty.  I've tried half the salt and it was still good.  I usually only do that much salt when I want it to taste it's best.  I've never made this without a Kitchen Aid, so I'm not sure how it would turn out.  Kneading it the second time is only until you no longer hear bubbles popping. 

Decadent Hot Chocolate

Decadent Hot Chocolate

Ingredients:

• 1/3 C unsweetened cocoa powder
• 1/2 C sugar
• 1 pinch salt
• 4 C milk
• 3/4 t vanilla extract

Directions:
Blend all ingredients in blender until frothy and combined. Warm in microwave in individual cups until desired temperature (this is easier for us because the boys like it much cooler than I prefer mine). Alternatively, you can do this on the stovetop. Makes four 1-cup servings. 

Notes:
This is rich, especially if you use whole milk and top with whip cream! I love the simple packets of hot chocolate myself, but this is great for special occasions - like Christmas tree decorating tonight!

Picture from and recipe adapted from: http://allrecipes.com/recipe/creamy-hot-cocoa/detail.aspx

Thanksgiving 2012

Thanksgiving 2012

I wanted to put the recipes I used this year all in once place for easy reference in the future.

1. Appetizer: Spinach Phyllo Triangles

Ingredients

• 1 T olive oil
• 1/2 C chopped onion
• 1 clove garlic, minced
• 10 oz package frozen chopped spinach
• 1 1/2 C finely crumbed feta cheese (6 oz)
• 1/2 t dried oregano, crushed
• 12 sheets frozen phyllo dough (18x14-inch rectangles), thawed
• 1/2 butter, melted (or more as needed)

Directions:
1. Saute onion and garlic in olive oil until tender. Add spinach and cook until heated through. Drain in colander, using spoon to press out excess moisture.  Combine spinach mixture with the feta cheese and oregano.
2. Place one sheet of phyllo dough on a cutting board or other flat surface (clean counter top). Lightly brush to edges of dough with some of the melted butter. Place another sheet of phyllo on top; brush with butter. (Keep remaining phyllo sheets covered with plastic wrap until needed, they dry out super fast as they are so thin!).
3. Cut the 2 layered phyllo sheets crosswise into 6 equal strips, each 14 inches long. Spoon 1 well-rounded teaspoon of filling about 1 inch from end of each dough strip.
4. To fold each strip into a triangular bundle, first bring a corner over the filling so the short edge lines up with the side edge. Continue folding the triangular shape along the strip until the end is reached. Use additional brush of butter to secure edges at end of triangle if needed. Repeat with remaining phyllo, butter, and filling until filling is used up.  (Makes 36 triangles if 12 sheets are used. I had enough filling to make 42 triangles, using 14 phyllo sheets).
5. Place triangles on a baking sheet; brush with butter. Bake in a 375F oven 15 minutes or until slightly browned.

Make ahead directions: Prepare phyllo triangles through step four. Place unbaked triangles in a covered freezer container; freeze for up to 2 months. Do not thaw the triangles before baking. I place on a cookie sheet and freeze and then place in a ziplock bag.

Notes
I started making these in England as an appetizer for Thanksgiving, as we were invited somewhere and it was the only thing I had to make that year. Although simple, they are quite time intensive due to all the butter brushing of each sheet and rolling into little triangles. However, they freeze great! I like to make them in advance and then they are ready to just pop in the oven before the meal. They are crispy and delicate and yummy. I am sure you could also do a sweet version with pie filling or the like inside. I froze half of mine for Christmas dinner appetizers!

From Better Homes and Gardens Cook Book, 12th edition

2. Condiment/Appetizer trays: I have these little appetizer trays with 6 places for different items. This year we had the following in them: Spinach Phyllo Triangles, Dubliner cheese slices (my favorite!), olives, baby dill pickles, and Wensleydale cheese with cranberries.

3. Slow Cooker Stuffing

Ingredients:

• 2 T olive oil
• 1 C chopped onion
• 1 C chopped celery
• 1/2 C chopped fresh parsley
• 1 clove garlic, minced
• 6 oz mushrooms, sliced (I used 10 oz because I love mushrooms!)
• 6 C dry bread crumbs (I used 6 or 7 pieces of whole wheat bread, I cut them into cubes and left them uncovered overnight to dry out).
• 3/4 t dried sage
• 1/2 t dried thyme
• 1/4 t dried marjoram
• 3/4 t salt
• 1/4 t ground black pepper
• 2 1/4 cups chicken broth, or as needed
• 1 egg, beaten

Directions:
1. Over medium heat in a skillet, sauté onion, celery, mushroom, parsley, and garlic in olive oil, stirring frequently. (I did this on Wednesday so I could just throw it all in the crockpot on Thanksgiving Day).
2. Spoon cooked veggies over bread crumbs in a large mixing bowl. Season with herbs and seasonings listed. Pour enough broth to moisten and mix in beaten egg (I added 1 1/2 C broth to start). Transfer mixture to slow cooker and cover.
3. Cook on low for 3-4 hours, stirring each hour and adding additional broth as needed. (I added a total of 1/2 C more of broth throughout cooking time). I checked each hour just to make sure it was okay as this was a new recipe, but you could probably be fine adding all the broth at the start and not worrying about it until serving time! The amount of broth needed will probably depend on the type of bread you use and how dry it is.
4. Alternatively: The site says you can of course do this in the oven as well, just place in 9x13 baking dish and bake uncovered for 45 minutes-1 hour at 350F.

Notes:
I was a little wary of this but wanted an option in a slow cooker so that I could have more oven space for other items. It actually worked out very well! The recipe isn't exact yet, as I stirred it a few times and added additional broth as needed, but the taste is what I wanted and was familiar to what I ate growing up.

Recipe adapted from and pic accessed from: http://allrecipes.com/recipe/slow-cooker-stuffing-2/detail.aspx?scale=8&ismetric=0

4. Cranberry Sauce

I used this recipe (and pic) from ourbestbites (http://www.ourbestbites.com/2008/11/cranberry-sauce/) that was similar to many I had seen. I used a sprinkling of cinnamon instead of the stick. I made it the day before and mashed the cranberries, as I like it a bit chunky. Sadly, I'm the only one in my family who likes cranberry sauce! Gratefully, our guests did, too. I confess, in terms of amounts, I like it more as side dish then a condiment!:)

5. Garlic-Herb Scalloped Potatoes

Again, ourbestbites to the rescue! Recipe and picture accessed here: http://www.ourbestbites.com/2008/11/garlic-herb-scalloped-potatoes/

I am not a fan of mashed potatoes, sad, huh? My family is though, but this year a guest offered to bring veggies and mashed potatoes. So I made these instead! On non-holidays, I hardly ever cook with white potatoes but it's fun to use them for special occasions. I used whole milk as well because nutrition is not something you worry about on holidays, right?:) I halved the recipe and I made these the day before and placed uncooked in the fridge over night. I simply cooked them an hour before the meal and it worked out great! Rich and creamy and savory!

6. Vegetables: Grilled Portabello Mushrooms and Breaded Veggies

I had everything to make these, but one of our guests insisted on bringing four different fabulous veggies. But these two recipes are our go-to holiday veggies. I think I might make the breaded veggies and freeze on a baking sheet before cooking, place in zip lock bag, and then have ready to cook for Christmas! (With the baby coming, I'm trying to see what I can do now!).

7. Meat: The ham I bought is now in the freezer waiting for Christmas due to a overly-generous guest who insisted on bringing the turkey! Pretty amazing! One day I will try and do a turkey again the right way. I have only done one once before in England and it didn't turn out too fabulous. Currently I am without a roasting pan, baster, or meat thermometer, so I will have to get geared up for this in the future!

8. Dessert! 2 Pumpkin pies (just using the regular Libby's pumpkin pie recipe). One pumpkin roll, which I love!! And one Crumb Topped Apple Pie from ourbestbites. I made everything the day before so I didn't have to worry about it on Thanksgiving. I did warm up the Apple Pie for a bit in the oven before serving. We really liked this alternative to Apple Pie, it was similar to a crumble and not overly sweet. My pumpkin roll didn't turn out perfectly (kind of was lopsided as it settled in the fridge from its nice round shape) but it tasted yummy and reminded me of holidays growing up. Pumpkin rolls also freeze wonderfully, so I will freeze the 1/2 that we did not eat and save for Christmas!

9. Cop outs this year: rolls and pie crust. I used the packaged pillsbury dough crescent rolls and also bought frozen pie crusts for the pumpkin pies. You have to go easy somewhere right? In talking to my mom though, she said the crescent rolls I grew up with freeze very well so my plan is to make some and freeze for Christmas. She freezes them on a baking sheet before rising and then places them in a ziplock bag. She takes them out 4-5 hours before cooking and they thaw and rise! We will see if I have less "cop outs" next year:) I can't seem to get myself to buy LARD though for pie crusts. But Mom Toone, they are so good!

10. Finally, drinks. I love to have a variety of drinks for the holidays, since we usually just have milk and water the rest of the year. I haven't discovered any amazing homemade varieties, but here's what we tried this year: Martinelli's Sparkling Cider (got one with cranberry apple this year, too) served in fancy glasses (borrowed from our neighbor), soy nog (I love this lighter variety of egg nog although Jordan hates all nog!), and pumpkin spice coconut milk! I love all things pumpkin spice so we got this just to try. It was quite thick and sweet and I think I prefer the pumpkin spice soy nog, but it was tasty nonetheless!

I'd love to hear your holiday treats and tricks! I have found the more I do ahead of time, the more I enjoy the day itself. I can get easily stressed while trying to get a meal on the table in a certain time frame. So the more I can do ahead of time the better. I spent all day on Wednesday cooking and it made for a thoroughly enjoyable and relaxing Thanksgiving Day with my boys! (Jordan had to work but made it home by 3:30 for our meal!!). We also enjoyed the meal and evening with two beautiful friends. I do wonder in the future though, how does one do a turkey that takes up the oven all day and also cook the other items without two ovens? It is a mystery to me!

Love you all and Happy Holidays! We are excited to get up our Christmas tree and decorations tonight, listen to Christmas music, and have hot chocolate. I will post the recipe we've been using lately for that as well!

Grilled Portobello Mushrooms

Grilled Portobello Mushrooms

Ingredients:

• 3 Portobello mushrooms
• 1/8-1/4 C canola or olive oil (I use olive)
• 3 T finely chopped onion
• 4 cloves garlic, minced
• 4 T balsamic vinegar

Directions:
1. Clean mushrooms and remove stems. Place caps on a plate with the gills up.
2. In a small bowl, combine the oil, onion, garlic and vinegar. Pour mixture evenly over the mushroom caps and let stand for 1 hour.
3. Grill over hot grill for 10 minutes. Serve immediately. (I usually use our little George Foreman Grill, but I'm sure you could also broil).


Notes:
We make this for special occasions as well, as these mushrooms are amazing but pricey. I've made them for Valentine's Day and an Anniversary before. It is on our menu for Thanksgiving this year! 

Picture and recipe adapted slightly from: http://allrecipes.com/recipe/grilled-portobello-mushrooms/detail.aspx

Baked Breaded Veggies

Baked Breaded Veggies

Ingredients:

• 1/2 C seasoned fine dry bread crumbs (can also make your own from whole wheat bread)
• 1/4 C freshly grated parmesan cheese
• 1/4 t black pepper
• 1 T milk
• 1 egg
• 4 cups veggies (per your preference): cauliflower florets, broccoli florets, whole fresh button mushrooms, and/or small baby carrots (halved if thick)
• 1 T butter or margarine, melted

Directions:
1. Lightly grease a 15x10x1 inch baking pan (cookie sheet); set aside. In a plastic bag, combine bread crumbs, parmesan cheese, and pepper. In a small bowl, combine egg and milk.

2. Add veggies to large bowl and first toss in egg and milk mixture. Then add crumb mixture and toss. (Alternately, can do in 1 cup at a time in a large ziplock bag). 

3. Spread out veggies into single layer onto baking sheet and drizzle with melted butter (or spray with olive oil PAM). Bake at 400F for about 20 minutes or until golden brown, stirring twice. 

Notes:
We like to use this recipe to dress veggies up for a special occasion, like holidays. It is simple, fast, and yummy. My favorite is the mushrooms and sometimes I just do those on their own! We will be making these for Thanksgiving this year.

Recipe adapted from Better Home and Gardens Cook Book

Grilled Salmon

Grilled Salmon

Ingredients:

• 4 (4 ounce) fillets salmon
• 
1/8 cup peanut oil (if you must, can substitute olive oil)
• 
2 tablespoons soy sauce
• 2 tablespoons balsamic vinegar
• 
2 tablespoons thinly sliced green onion
• 1 1/2 teaspoons brown sugar
• 1 clove garlic, minced
• 3/4 teaspoon ground ginger
• 1/4 teaspoon crushed red pepper flakes
• 1/2 teaspoon sesame oil
• 1/8 teaspoon salt

Directions: 

Whisk together peanut oil, soy sauce, balsamic vinegar, green onions, garlic, brown sugar, ginger, red chile flakes, sesame oil, and salt. Place fish in a glass dish, and pour marinade over all. Cover with plastic wrap, and refrigerate for 4 to 6 hours.

Preheat barbecue or gas grill.

Oil the grill rack, and adjust height to 5 inches from coals. Remove salmon from marinade, and place on grill. Grill for 10 minutes per inch of thickness, measured at thickest part, or until fish just flakes when tested with a fork. Turn halfway through cooking.

Alternatively, use broiler on high on broil for 8-10 minutes, depending on thickness of fish. (As I don't currently have a grill, this is the way I cook it the most. I love how fast fish cooks!).

Notes:

This is my favorite way to eat salmon. We try to eat fish about once a week and this is my favorite way to eat it! I serve this with brown rice and a side of broccoli or asparagus. I have also used this marinade for veggies or chicken on the grill, a nice "asian" flavor. (Although Anny, I know you can teach me more about that!). 

Adapted slightly from: http://allrecipes.com/Recipe/Grilled-Salmon-II/Detail.aspx?src=etaf

Baked Fish Sticks with Tartar Sauce and Sweet Potato Fries

Baked Fish Sticks with Tartar Sauce and Sweet Potato Fries

Ingredients: 

Fish Sticks:

• 1 lb white fish such as cod, halibut, or tilapia (I used halibut)
• 1 Tbs canola oil
• 1-2 eggs
• 6 Tbs flour
• 1 tsp seasoned salt
• 1/2 tsp black pepper
• 1/2 tsp paprika
• 1/2 C panko bread crumbs
• 1/2 C unseasoned breadcrumbs

Tartar Sauce:

• 1/2 C mayonaise
• 2 Tbs sour cream
• 1/4 tsp dried dill
• 1/2 tsp dried parsley
• 1/2 Tbs finely minced onion
• 1 T minced dill pickle
• 1 pinch seasoned salt
• 1 tsp fresh lemon juice

Directions:

Tartar Sauce: Mix all tartar sauce ingredients and stir well to combine. Chill for at least one hour before serving. (The longer the better, make ahead if you can!)

Fish Sticks: Preheat oven to 450 degrees. Brush canola oil on a rimmed baking sheet and set aside.

Crack egg(s) into a shallow dish and beat lightly (start with one egg and crack another if you run out). In a separate shallow dish combine flour, seasoned salt, pepper, and paprika. In one more shallow dish combine panko and bread crumbs.

Cut fish into sticks about 3-4 inches long and 1/2-1 inch tall.

Working with a few pieces of fish at at time, dredge first in flour and then shake off excess. Then dip each piece in the beaten egg, and finally the bread crumb mixture. Make sure all sides are well coated with bread crumbs and then place fish on the baking sheet.

When all pieces are on baking sheet, place in oven and cook for about 10 minutes. Cool for a few minutes and then serve with tartar sauce for dipping.

Baked Sweet Potato Fries

Ingredients:

• 1 lb peeled sweet potatoes cut into 1/4″ match-sticks
• 2 T extra virgin olive oil
• 1/2 t cumin
• 1/2 t oregano
• 1/2 t coriander
• 1 t kosher salt
• 1 t parsley
• 1/8 tsp black pepper

*you want 1lb sweet potatoes after they are peeled, sliced, etc. If you weigh them at the store make sure you have a little more than a pound to allow for the peeling, and tossing of small pieces.

Directions:

Preheat oven to 425 degrees.  In a small bowl combine cumin, oregano, coriander, salt, parsley, and pepper. 

Place sweet potatoes in a pile directly on baking sheet and drizzle with olive oil.  Use hands to toss until all pieces are well coated.  Sprinkle seasoning mixture on top and toss again with hands to coat. 

Arrange sweet potatoes in a single layer so that pieces are not touching each other.  Place pan in oven and bake for 15 minutes.  Use a metal spatula to gently flip fries and then return pan to oven. Cook for an additional 15-20 minutes or until fries are starting to lightly brown and crisp.  Remove pan from oven and cool 5 minutes.  Serve immediately.

Notes:

We love ourbestbites at our house! I guess this should really be a summer post, but we inherited some free halibut from a friend's brother who lost electricity during hurricane Sandy and couldn't keep the fish he caught in Alaska frozen. I don't often make breaded items just because to make enough for our family it is kind of time intensive. However, because the cooking time is only 10 minutes, it makes up for some of the three-dipping prep work. We also LOVE sweet potato fries at our house, and this is one of the best recipes I have tried! I haven't tried the honey-lime dip (see link below) but I'm sure it's great, too. The tartar sauce was great, but I may adjust it to my tastes (like make with plain yogurt instead of mayo). These could've been two separate posts, but I like to put like things together. We make sweet potato fries as a side to all sorts of dishes though. The boys thought it was great that I gave them permission to use their fingers at this meal - they loved picking everything up and dipping it in a sauce! 

As you know, I like to do most of my prep work in the morning. So I cut up the fish into appropriate sizes, mixed the tartar sauce, and mixed up the flour and bread crumb mixtures. That allowed me just to bread the fish and pop it in the oven that night! 

Recipe and pictures from: http://www.ourbestbites.com/2010/04/baked-fish-sticks-with-tartar-sauce/ and http://www.ourbestbites.com/2009/03/baked-sweet-potato-fries-with-honey-lime-dip/

Pumpkin Rolls

Ingredients:

• 3/4 cup pumpkin
• 3 T oil
• 3 eggs
• 1 tsp baking powder
• 1 cup sugar
• 1 cup flour
• 1/2 tsp cinnamon
• 1/2 tsp salt
• 1 T lemon juice

Directions:

Beat eggs and sugar and add lemon juice and pumpkin.  Sift dry ingredients and add to the mixture. Bake at 375 for 13 minutes in a greased cookie sheet lined with wax or parchment paper.  Cool on a flour sack dish cloth covered with powdered sugar, spread filling on top and roll (from long side to long side). Refrigerate for at least an hour before cutting with a sharp knife. Recipe fills one cookie sheet.

Filling

Ingredients:

• 8 oz cream cheese
• 1 cup powdered sugar
• 1 1/2 tsp vanilla
• 2 T soft butter

Directions:

Mix together well.

Notes:

In the pumpkin mix recipe, I like to add two extra T of lemon extract, and also some lemon zest.  I also like to add about 1/2 tsp. of nutmeg, ground cloves, and ginger. If you don't have any wax paper, you can just butter your pan to death and sprinkle flour liberally on top to cover the whole pan, and then poor the pumpkin mix over that.  It comes out pretty easily when you flip it over on the cloth with powdered sugar.  

- Adapted from Sister Malan, picture from here

Black Bean Brownies

Black Bean Brownies (Gluten-free)

Ingredients:

• 1 (15-ounce) can no-salt-added black beans, drained and rinsed (I only had a regular can on hand so I left out the salt)
• 3 large eggs 
• 1/3 cup melted butter 
• 1/4 cup cocoa powder 
• 1/8 teaspoon salt (if using no-salt-added black beans)
• 2 teaspoon gluten-free vanilla extract 
• 1/2 cup plus 2 tablespoons sugar 
• 1/2 cup gluten-free semi-sweet chocolate chips (I used mini, added some to batter and sprinkled some on top).
• optional: 1/3 cup finely chopped walnuts (I omitted this)

Directions:

Preheat oven to 350°F. 

Butter or grease an 8-inch baking pan. Place the black beans, eggs, melted butter, cocoa powder, salt, vanilla extract and sugar in the bowl of a food processor or blender and blend until smooth. Remove the blade and gently stir in the chocolate chips and walnuts. Transfer mixture to the prepared pan. Bake the brownies for 30 to 35 minutes, or until just set in the center. Cool before cutting into squares. 

Notes:

I started making these when some of my young women in Orem had Celiac's and could not have flour. This has a different consistency than usual brownies (denser) but I think are quite tasty! Even though I can tolerate gluten just fine, I like the idea of having extra nutrients and protein from the black beans in there! Definitely a nice option for those who cannot tolerate gluten. 

Recipe from wholefoods.com

Lemon Muffins

Lemon Muffins

Ingredients:

First bowl, whisk together: 

• 1 ¾ C all-purpose flour
• ¾ C sugar
• 2 teaspoons baking powder
• ¼ teaspoon salt
• I Tablespoon poppy seeds 
• 2 teaspoons finely shredded lemon peel (I usually use the zest from an entire lemon) 

Second bowl: 

• 1 beaten egg
• 1 C milk
• ¼ C cooking oil or melted butter
• 1 Tablespoon lemon juice

Topping:

• 1/3 C sugar
• juice from one lemon

Directions: 

Line/grease muffin pan (each of 12 individual tins). Preheat oven to 400F. 

Add the wet ingredients of the second bowl all at once to the dry ingredients of the first bowl. Stir just until moistened, batter may be lumpy.

Fill each muffin tin about ¾ full, dividing all the batter evenly.

Bake at 400F for 20 minutes or until slightly browned and toothpick inserted near center comes out clean. Remove muffins from tins and cool on wire rack. 

After muffins have cooled for a few minutes, dip tops in lemon juice and then roll lightly in the sugar. Serve immediately. 

Notes:

I started making these in England while pregnant with Jeffrey (not sure where I got the recipe) and they became one of our favorite breakfasts. They are not super healthy or nutrient packed, but just a simple, light, and lemony breakfast treat. Mom Toone taught me the topping and it's the perfect combination of zestiness and sweetness!