Blueberry Cinnamon Rolls

I saw this recipe on Pinterest.  I love cinnamon rolls and blueberries so why not combine them.  They were awesome!  Even my oldest, who hates blueberries, couldn't eat enough of these. 

Dough:
2 cups whole milk
1/2 cup vegetable oil
1/2 cup sugar
2 1/4 tsp active dry yeast
4 cup flour
1/2 cup flour
1/2 heaping tsp baking powder
1/2 scant tsp baking soda
1/2 tbsp salt

Blueberry Filling:
1 pint blueberries  (I used 2 C. frozen blueberries)
3 tablespoons granulated sugar
2 teaspoons cornstarch (I wanted my filling a little thicker so I used a little more cornstarch)
2-3 teaspoons lemon juice
3/4 cup water

Additional Blueberries for Sprinkling:
1 pint blueberries (I didn't use these extra blueberries)
2 Tbsp sugar
4 Tbsp cinnamon
2 Tbsp flour

Prepare Blueberry Filling: In a small saucepan, combine 1 pint of the blueberries, sugar and cornstarch. Stir in lemon juice and water. Turn heat to medium and cook, stirring often, until mixture begins to thicken slight. Remove from heat and allow to cool.

Prepare the Dough: Mix whole milk, vegetable oil and sugar in a pan. Scald to 150 degrees. Let cool until lukewarm (~45 minutes). Sprinkle in yeast and let sit. Then add 4 C flour, stir mixture together. Cover and let sit for one hour.   Add 1/2 C flour, baking powder, baking soda, and salt. Stir mixture together.  Divide the dough in half.

Sprinkle surface generously with flour and form into a rectangle, roll the dough thin, maintaining a rectangular shape. Spread half of the blueberry filling onto the dough. Sprinkle half of the additional blueberries for sprinkling on top. Roll the dough toward you. Pinch the seam to seal it. Grease foil cake or pie pans. Cut rolls 3/4 to 1 inch thick and lay in greased pans. Repeat with other half of dough and blueberry filling.  Cover the rolls and let sit for 30 minutes. Bake at 375 for 15 to 18 minutes.    We frosted ours with cream cheese frosting!  Yummy!

Mediterranean Pork with Cous Cous

I saw this recipe on Kitchen Cafe.  My kids love cous cous and pork so I thought it was good combination for them.  I was a little worried about  the spices being to strong, but they were perfect.  All my kids had seconds so I consider that a hit. 

2 to 2 1/2 pounds boneless pork loin, trimmed of fat
2 tablespoons olive oil
3/4 cup chicken broth
1/2 tablespoons paprika
1/2 tablespoons garlic powder
2 1/4 teaspoon dried sage
1/4 teaspoon dried rosemary
1/4 teaspoon dried marjoram
1/4 teaspoon dried thyme
1 teaspoon oregano
1 teaspoon basil
1-2 cups couscous, prepared according to package directions

In a liquid measuring cup combine the oil, broth and spices. Cut small slits with a paring knife into the pork roast (or pork chops). Place the pork in a 4-quart slow cooker and pour the broth/spice mixture over the top of the pork. Cover the slow cooker and cook on low for 7-8 hours until the pork is tender.  Remove the pork from the slow cooker and shred into pieces. Return the shredded pork to the slow cooker and toss with the juices/liquid. Serve the meat/juices over couscous.

Baked Creamy Taquitos

This was a recipe I saw on Pinterest.  It came from Our Best Bites.  It looked really easy and simple.  I did find that I used more chicken and cheese than the recipe called for and so I had to double the sauce.  They were delicious.  My 18 month old, who doesn't have a very adventureous appetite, loved these.  She ate a whole one by herself. 

1/3 cup (3 oz) cream cheese
1/4 cup green salsa
1 Tablespoon fresh lime juice
1/2 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
3 Tablespoons chopped cilantro
2 Tablespoons sliced green onions
2 cups shredded cooked chicken
1 cup grated pepperjack cheese (I just used shredded colby jack and it was still delicious)
about 12 small corn or flour tortillas (I used whole wheat flour tortillas)
kosher salt
cooking spray

Preheat the oven to 425 degrees. Line a baking sheet with foil and lightly coat with cooking spray.  Heat cream cheese in the microwave for about 20-30 seconds so it's soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and garlic powder and mix well. Add cilantro, green onions, chicken and pepperjack cheese and combine well.

The corn tortillas are harder to roll without cracking. For the corn tortillas: work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking. It helps to place them between damp paper towels. Usually 20-30 seconds will do it. If you find yours are cracking when you roll them or come unrolled right away, just try heating them longer and try the paper towel thing.  Place 3 Tablespoons of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges. Then roll it up as tight as you can.

Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray or an oil mister and sprinkle some kosher salt on top.

Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown. Makes around 12 taquitos.  We dipped our taquitos in a green salsa/sour cream mix.

Mexican Chicken Chowder

 I got this recipe from a friend in Washington when we lived there.  I love when the weather turns a little colder so I can make this recipe.  I love this soup recipe.  It is a nice change from the typical soup recipe and the spice seems to warm me up even more. 

2 1/2 C. cooked, shredded chicken
1 11 oz. can whole kernel corn with sweet peppers, drained
1 10 3/4 oz. can cream of potato soup
1 4 oz. can diced green chilies
2 T. fresh cilantro
1/2  packet of taco seasoning
3 C. chicken broth
16 oz. sour cream
8 oz. Velveeta cheese spread with jalapenos, cubed

In a crock pot, combine chicken, corn, potato soup, undrained chili peppers, cilantro, and taco seasoning mix.  Stir in broth.  Cover.  Cook on high heat for 4 hours, or low for 8 hours.  Stir about 1 C. hot soup into bowl of sour cream.  Stir sour cream mixture and cheese into the crock pot.  Cover and let stand 5 minutes.  Stir until combined.  Serve with tortilla chips.

Slow Cooker Chicken Caesar Sandwiches

I love love love recipes that have a few ingredients and can be easily be prepared.  This is one of those recipes. I found it on The Girl Who Ate Everything and I couldn't resist.   It was so tasty and a quick inexpensive meal. 

2 pounds boneless skinless chicken breast or thighs
1/2 to 1 cup of your favorite Caesar dressing
1/2 cup shredded Parmesan cheese
1/4 cup fresh chopped parsley (if you don't have fresh use around 2 teaspoons of dried parsley)
1/2 teaspoon ground pepper
2 cups shredded romaine lettuce
12 slider buns or 4-6 regular sized hamburger buns  (I used multi-grain ciabatta rolls from Sam's Club)

Place chicken in a 3-4 quart slow cooker with 1-2 cups of water, cover and cook on low heat for 4-6 hours.

 Remove chicken from cooker using a slotted spoon and drain the water from the slow cooker. Place chicken on a cutting board and pull chicken into shreds, discarding any fat.

Place chicken back in the cooker and pour dressing, Parmesan cheese, parsley, and pepper over the top. I really make sure that I discard any fat pieces so by the time I was done I only used about 1/2 cup of dressing but you make need more if you have more chicken. Stir until mixed evenly. Cover and cook on high heat for 30 minutes or until mixture is hot.

Spoon 1/4 cup mixture onto each slider bun if you are making sliders or more for regular sized buns. Top with extra shredded Parmesan cheese and lettuce to serve.  

**I added fresh tomato to the sandwich.

Rootbeer Cookies

My friend Meggan posted this recipe on her facebook account.  My mouth started watering.  I made these for a family night treat.  I have to say they are delicious.  I think they are the best after the frosting and the cookies cool down.  The frosting hardens and it is awesome!

Cookies:
2 C brown sugar
1 C softened butter
1/2 C buttermilk (or 1 1/2 t lemon juice or white vinegar and enough milk to make 1/2 C)
2 eggs
2 T root beer extract (this sounds like a lot, but it really isn't)

Mix until blended.  Add:

4 C flour (I ended up doing about 3/4 C more flour and I would recommend that)
1 t soda
1 pinch salt

Drop by rounded teaspoons on cookie sheet.  Cook at 350 for 10-12 mins.

Frosting:
1/2 cube butter softened
1 T root beer extract
3 1/2 C powdered sugar
approx 5 T milk

Cajun Chicken Pasta

I got this recipe from the Pioneer woman.  I adjusted it a little to fit my life.  It was good.  My kids were on the fence because they don't like spice, but it can easily be adjusted for your spiciness level.   It was a good dish to indulge in.



3 whole Boneless, Skinless Chicken Breasts
3 teaspoons Cajun Spice Mix, More To Taste
1 pound Fettuccine or linguine  (I used whole grain)
1 Tablespoons Olive Oil
1 Tablespoons Butter
1 whole Green Bell Pepper, Seeded And Sliced
1 whole Red Bell Pepper, Seeded And Sliced
1/2 whole Large Red Onion, Sliced
3 cloves Garlic, Minced
4 whole Roma Tomatoes, Diced
2 cups Low Sodium Chicken Broth
1/2 cup White Cooking Wine (If you don't want to use the wine, just add more broth)
1 cup Heavy cream
Cayenne Pepper To Taste
Freshly Ground Black Pepper, To Taste
Salt To Taste
Chopped Fresh Parsley, To Taste

Place chicken in crockpot and season with cajun seasoning.  Cook in crockpot on low for 6 to 8 hours or high for 4 hours.  take out of the crockpot and shred.  Cook pasta according to package directions. Drain when pasta is still al dente; do not overcook!

Add olive oil and butter. When heated, add peppers, onions, and garlic. Sprinkle on remaining Cajun spice, and add salt if needed. Cook over very high heat for 1 minute, stirring gently and trying to get the vegetables as dark/black as possible. Add tomatoes and cook for an additional 30 seconds. Remove all vegetables from the pan.

With the pan over high heat, pour in the wine and chicken broth. Cook on high for 3 to 5 minutes, scraping the bottom of the pan to deglaze. Reduce heat to medium-low and pour in cream, stirring/whisking constantly. Cook sauce over medium-low heat for a few minutes, until cream starts to thicken the mixture. Taste and add freshly ground black pepper, cayenne pepper, and/or salt to taste. Sauce should be spicy!

Finally, add chicken and vegetables to sauce, making sure to include all the juices that have drained onto the plate. Stir and cook for 1 to 2 minutes, until mixture is bubbly and hot. Add drained fettuccine and toss to combine.

White Castle Sliders

I saw this recipe on Favorite Family Recipes and had to try it.  When I was a kid, my dad always made hamburgers with cooked onions and I loved those burgers.  This recipe reminded for some reason reminded me of being a kid.  These burgers were awesome and my kids were begging for more.

1 1/2 pounds hamburger
1 onion, finely chopped
1 package Lipton onion soup mix
1 tablespoon peanut butter
1/2 cup milk
Sara Lee Classic Dinner Rolls (I just used regular hamburger buns)
Cheese slices (I just used shredded colby jack that I had on hand)

In a large bowl mix (with your hands or a spoon) the hamburger, Lipton onion soup mix, peanut butter, and milk. Spread the meat mixture on a cookie sheet with a lip. Use a cup or rolling pin to roll over the meat to smooth it out.  Put it in a 350 degree oven for about 10 minutes. The meat will shrink. Take it out of the oven and put the diced onions all around the edges to flavor the meat. Place back in the oven for about 15 minutes.Take it out of the oven. If you want onions on your sliders then spoon them onto the meat from the sides. Add your cheese slices. Put it back in the oven for 7-10 minutes (until cheese is melted). Then add the tops of your rolls (the bottom part of the rolls will just sit on the counter) and place back in the oven for about 5 more minutes. Take it out of the oven. Slice the meat with a pizza cutter and pick up the slider/top bun with a spatula and set it on the bottom bun.

Slow Cooker Honey Garlic Chicken

We have been so busy at our house lately that I have been using my crockpot almost 3-5 times per week.  It has been my sanity at dinnertime.  I found this recipe at a Year of Slow Cooking and I adapted it a little for my family.

3-4 boneless, skinless chicken breast
1 teaspoon dried basil
1/2 cup soy sauce
1/2 cup ketchup
1/3 cup honey

Put the chicken into your crockpot. In a small bowl, combine the rest of the ingredients, then pour evenly over the top.  Cook on low for 6 hours or high for 3-4.  Shred or slice the chicken and serve with rice and steamed or roasted vegetables.

Cuban Chicken Salad

I saw this recipe on The Happy Housewife.  I altered her recipe a little to fit into my life.   This recipe is so easy and so good.  My kids will eat this everytime!  It is perfect for these hot days we have been having lately.

Cuban Chicken Salad

1 Head romaine lettuce
1 Can black beans
1 Can corn
1 Bunch green onions

Dressing:

2 Tablespoons lime juice
1/4 Cup cilantro
1 1/2 tsp sugar
1/2 tsp minced garlic
1/2 tsp chili powder
1/2 tsp salt
1/4 tsp pepper
1/3 cup extra virgin olive oil

Put chicken in crockpot seasoned with your choice of spices.  I like mexican flavored spices to season the chicken for this recipe (cumin, chili powder, garlic powder, onion powder, red chili flakes).  Cook chicken on low for 6-8 hours or high for 4 hours.  After chicken is done shred with a fork.  In a bowl combine the black beans, corn, and onions. Toss 2 T. of the dressing with black bean mixture.  On a bed of lettuce spoon the black bean mixture then top with chicken.

To make the dressing combine all the ingredients in a food processor or blender.   Top the salad with the dressing and serve.

Bloomin' Pizza Bread

I saw this recipe on The Girl Who Ate Everything.  She has a bloomin onion bread that looks delicious and I thought why not try this one.  We have some form of pizza at least once a week at our house.  It is usually a Friday night pizza party.  I get really tired of the same old pepperoni pizza.  This was a nice easy change.  I even forgot to add the last ingredients and it still turned out good.

1 unsliced round loaf sourdough bread
12-16 ounces mozzarella or Provolone cheese, thinly sliced (I just used what I had)
1 (3.5 ounce) package pepperoni, halved
3 Tablespoons butter, melted
1/2 teaspoon garlic powder
1/2 teaspoon Italian seasonings
2 Tablespoons Parmesan cheese
pizza/marinara sauce for dipping

Directions:
Preheat oven to 350 degrees.

Cut the bread lengthwise and widthwise without cutting through the bottom crust. This can be a little tricky going the second way but the bread is very forgiving.

Place bread on a foil-lined baking sheet and insert cheese slices and pepperoni between cuts. Combine butter, garlic powder, and Italian seasonings. Drizzle or brush over bread with a pastry brush. Sprinkle bread with Parmesan cheese.

Wrap bread completely in foil and bake at 350 degrees for 15 minutes. Unwrap the bread and bake 10 more minutes, or until cheese is melted and pepperoni is a little crispy.

Oatmeal Coconut Chewies

Usually I am not a fan of cookies that don't have frosting or chocolate in them.  I saw these one evening on Sisters Cafe and they seemed simple and easy.  They rocked!  I couldn't eat enough.  I love that they are chewy, but still have some crispness. I even made my kids eat store bought cookies so I could have the last three.   Delicious!

1 cup granulated sugar
1 cup brown sugar
2 eggs
1 cup (2 sticks) butter, softened to cool room temperature
2 teaspoons vanilla
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 1/2 cups flour
1 cup shredded, sweetened coconut
1 cup quick oats

Preheat the oven to 350 degrees. In a large bowl cream together the sugar, eggs, butter and vanilla until light and fluffy. Add the dry ingredients and mix until combined. Drop by tablespoonfuls onto a greased or lined baking sheet. Bake at 350 degrees for 9-11 minutes, until the cookies are set but not overly browned (bake a few minutes longer for a crispier version).

Chocolate Peanut Butter Trifle

I found this recipe on Tasty Kitchen.  My husband wanted something with chocolate and peanut butter that was a dessert and not a cookie.  It was delicious and so easy. 

1 box Devil's Food Cake Mix (18 Ounce Box)
1 package Instant Vanilla Pudding (3.9 Oz)
1 package Instant Chocolate Pudding, 3.9 Oz
3 cups Cold Milk, Divided
1/4 cup Peanut Butter
1 tub Whipped Topping (8 Oz), Defrosted, Divided
1 package Mini Peanut Butter Cups (12 Ounce Package, Chopped)

Prepare cake mix as directed by combining the mix with the additional required ingredients specified in cake mix package (typically water, eggs and oil). Bake in 9 x 13 pan at the time/temp required by the package instructions. Cool. Cut into 1 inch cubes.
Empty pudding packages into separate bowls. Add 1 1/2 cups of milk to each bowl. Beat with whisk for two minutes. Add peanut butter to the vanilla pudding. Mix until combined. Stir 1/2 cup whipped topping into each bowl.

 Layer half of the cake cubes into trifle bowl. Cover with chocolate pudding, half of the remaining whipped topping and half of the chopped peanut butter cups. Add the rest of the cake cubes, the vanilla pudding mixture and the remaining whipped topping.

 Top with remaining chopped peanut butter cup candies.

Beef Pepperoncini Sandwiches

I had a roast that I needed to use and I found this recipe on Tasty Kitchen.  It was so easy and so good!    I couldn't believe how much flavor it had and I ate way more than I should have.  I also made this recipe again and substituted the beef for chicken.  It was equally delicious!

4 pounds Beef Pot/Rump Roast
2 Tablespoons minced garlic
1 jar Pepperoncini's, sliced
Italian Hoagie Rolls
Sliced or shredded cheese of your choice
Mayonnaise

With a sharp knife, puncture holes around roast multiple times. After each time you pull the knife out, use your finger to stuff the garlic deep into the roast. If you love garlic make lots of punctures, if not then do less.

Place the roast into a crock pot. Dump juices from the pepperoncini jar over the roast.  Throw the sliced pepperoncini’s in the crockpot with the beef and juice.
Cook roast on high for 5 hours or low for 8 hours until you can easily shred the beef.  Toast rolls.  Add cheese and mayo if desired. Fill with beef and enjoy warm.

Grilled Poblano and Avocado Salsa

One of our meals this last week was shrimp tacos from a website call Eat, Live, Run.  The tacos were yummy, but the best part of the dinner was this salsa.  I have seen lots of salsa recipes with grilled corn and pepeprs and I have never tried them.  I just wanted to eat the salsa and skip the shrimp.  My little one year old couldn't get enough.  She kept yelling for more.    This salsa tasted like summertime!  Delicious!

1 ear corn, husked
6 scallions, white and light green parts only
1 poblano chile
1 cup cherry tomatoes, halved  (I used two roma tomatoes instead)
1 large (or 2 small) haas avocado
1 small bunch cilantro, minced
juice of two small limes
1 clove garlic, minced
1./2 salt
1 T olive oil

Heat your grill up to medium high.

Brush corn, green onions and poblano chile with olive oil and place on grill. You want everything to have a nice char to it—to chile should be black and the corn and onion should be charred. This will take about five minutes, flipping occasionally with tongs.

When done, remove veggies from grill and let cool on a plate. When cool, peel the now black skin off the pepper, remove the seeds and chop into small dice. Run your knife down the corn to remove the kernels from the cob and place into a bowl with the pepper. Chop onion and place into bowl as well.

Add chopped avocado, tomatoes, and cilantro to the bowl and add lime juice and salt.

Huevos Rancheros

My friend in CA always talked about making Huevos Rancheros, but I always thought it sounded a little strange.  I obviously didn't know what I was talking about.  I made these tonight, and I had to force myself to only eat one.  They were a hit.  My boys ate them so fast.  Some in my family aren't runny yoke kind of folks, so I made them scrambled eggs or hard cooked eggs.  I loved the runny yoke and thought it was perfect!   I saw this recipe on Skinnytaste.com and thought it looked awesome. 

2 tsp oil

1 onion, minced
2 medium tomato, minced
1can chopped green chiles
oil spray
salt and pepper
pinch cumin (optional)
large eggs
shredded lettuce
shredded cheese
chopped cilantro
olive oil spray
corn tortillas

Heat oil in a small pan.  Add onions and cook one minute, add tomatoes, chilies, cumin, salt and pepper and cook another few minutes. Set aside and keep warm.  In another medium non-stick pan, lightly spray the tortillas with oil on each side and heat a few minutes on both sides until tortillas gets crispy and pockets or air bubbles start to form inside.  Set aside.  In the same pan, lightly spray more oil and add eggs, salt and pepper. Cover and cook until sunny-side up or to your liking. To serve, place a tortilla on each plate, top with egg, tomatoes, lettuce, cheese and cilantro. 

South Indian Style Chicken Curry

I saw this recipe on Good Things Utah.  I love curry and I thought the peanut butter and coconut was a nice touch.  This was really delicious and it made a ton.  My kids loved it too.

1 lb. boneless skinless chicken breasts
1 Tbsp. oil
½ yellow onion, diced
1 clove garlic, minced
2 tsp. chopped fresh ginger
2 cups water
½ cup unsweetened coconut
¼ cup creamy peanut butter
¼ tsp. cinnamon
¼ tsp. nutmeg
¼ tsp. cardamom
¼ tsp. cumin
¼ tsp. black pepper
¼ tsp. turmeric
½ cup yogurt
1 Tbsp. lime juice
Salt to taste
1 jalapeño pepper, minced (optional)

In an 6 qt (or larger) stock pot combine oil and onions over medium low heat. Cook until onions start to turn translucent. Add garlic and ginger and cook until fragrant.  Add water, chicken, jalapeño and cover. Simmer until chicken is cooked through.  In a frying pan over medium heat, add coconut and cook until golden brown, stirring frequently throughout the cooking. Remove from heat. Add peanut butter, cinnamon, nutmeg, cardamom, cumin, black pepper, turmeric, yogurt and lime juice.  Once chicken is completely cooked, add peanut/coconut mixture to the chicken and stir well.  Add salt to taste before serving.

**I doubled everything except the chicken, onion,  and jalapeno.

Pasta with Italian Turkey Sausage, Peppers, and Kale

This dish was awesome.  I got the recipe from Gina's Skinny Recipe.  I changed it a bit for my taste and what I could find in my stores.    I ate a lot of it, but it was healthier than other alternatives so I didn't feel quite so guilty.

12 oz whole wheat penne pasta 
1 tsp olive oil
1 medium onion, chopped
1 roasted red pepper, chopped  (I used a roasted red pepper)
5 cloves garlic, chopped
1 lb Italian turkey sausage, removed from casing
1 bunch of kale, slice
1/4 cup grated Parmigiano Reggiano
1/4 tsp crushed red pepper
salt and fresh pepper to taste

Rinse kale and  tear into bite sized pieces.  Cook pasta in a large pot of salted water.  Reserve 1 cup water before draining.  While pasta water boils, heat a large non-stick skillet on medium heat. Add olive oil; when hot add onions, peppers, garlic, salt and pepper.   Cook until soft, about 4-5 minutes.  Add sausage, breaking up with a wooden spoon and cook until golden, about 6 to 8 minutes.  Add kale, cover and cook 2 minutes; remove the cover, stir and cook about 3 more minutes or until wilted. Adjust salt and pepper to taste.  Add cooked pasta, red pepper flakes, reserved water and Parmigiano Reggiano, toss well and transfer to a large serving bowl. Serve immediately.

Crispy Coconut Chicken Fingers

I am kind of going through a coconut obsession right now.  The bags of coconut creme kisses I have downed could prove that.  These chicken fingers from Our Best Bites are awesome.  They are crispy and they have a little kick from the curry and the cayenne.  My five year old ate four of them.  He kept begging for more!  Port ate them over a salad with a honey dijon dressing.  They were delicious!!

12 chicken tenders
2 eggs
1/2 C flour
1 C sweetened coconut flakes
1 C panko bread crumbs
1 1/2 tsp garlic powder
3/4 tsp table salt
3/4 tsp curry powder
1/4 tsp onion powder
1/8 tsp cayenne pepper (you can leave this out if you want to skip the spice for the kiddos)

Preheat oven to 450 degrees.  Give coconut a rough chop so it’s about the same size as the panko pieces.  Combine it with Panko and spices in a shallow dish. Mix well to distribute all of the spices.  Place the flour in another shallow dish, and the egg in another. Give the egg a quick beating.  Working with one chicken tender at a time, dredge in flour.  Dip in egg.  Finally coat in the coconut Panko mixture. Press in with your fingers to make sure the entire thing is well coated. 

Place chicken tenders on a foil-lined baking sheet that has been sprayed with non-stick cooking spray.

Bake in your 450 degree oven for about 20 minutes or until juices run clear. Tenders can be overcooked easily, so watch them closely.  The coconut will be nice and golden and the panko crisp, but light in color still.

Bunny Buns

I was thumbing through the Friend magazine looking for a FHE lesson and I saw this cute recipe.  I thought it was a great idea for a family night treat and I love orange rolls.  My kids thought it was cool, but Port couldn't seem to see the bunny aspect of it.  They were delicious and I had to cut myself off before I downed more bunnies than I should have. 

1 package active dry yeast  or 2 1/4 tsp. yeast
1/4 cup warm water
1 cup milk, warmed not quite to boiling
1/3 cup sugar
1/2 cup shortening
1 teaspoon salt
2 eggs, beaten
1/4 cup orange juice
2 tablespoons grated orange peel
5 1/2 cups flour, sifted
Glaze: 2 cups powdered sugar, 1/4 cup hot water, 1 teaspoon butter

1. Wash hands with soap and water.
2. Sprinkle yeast in the warm water and set aside.
3. In another bowl, blend milk, sugar, shortening, and salt. Cool until lukewarm, then add eggs, water with yeast, orange juice, and orange peel.
4. Stir in flour a few cups at a time to make a soft dough. Let stand for 10 minutes.
5. Knead dough 5–10 minutes on a lightly floured surface until dough is smooth and elastic. Place it in a lightly greased bowl, turning once to grease surface. Cover bowl with a clean towel and put it in a warm place. Let dough rise for 2 hours, or until double in size. Punch dough down and let stand for 10 minutes.
6. On a lightly floured surface, roll dough into a rectangle 1/2 inch thick. Cut dough into strips 1/2 inch wide and 14 inches long. Roll between hands into rounded snake shapes. Cut one strip into pieces 1/2 inch long, and roll into balls.
7. Place one long piece of dough on a greased cookie sheet. Place one end of the strip over the other to make a loop; bring the end that is underneath up and cross it over the other end. Place a ball of dough on top of the bottom loop.
8. Cover bunnies and let rise in a warm place for 45–60 minutes, until nearly double in size. Bake at 375ºF (190ºC) for 12–15 minutes.
9. For the glaze, stir powdered sugar, water, and butter together. Frost bunnies with the glaze while they are still warm.

Molten Chocolate Cake

My kindergartener received a coupon for a Domino's chocolate lava cake and we all sat around and watched him eat it.  I decided I was gonna try and make everyone else one.  I found this recipe from Betty Crocker and it was decadent and delicious.

Unsweetened baking cocoa
6 oz semisweet baking chocolate, chopped
1/2 cup plus 2 tablespoons butter or margarine
3 whole eggs
3 egg yolks
1 1/2 cups powdered sugar
1/2 cup all-purpose flour
Additional powdered sugar, if desired

1.Heat oven to 450°F. Grease bottoms and sides of six (6-oz) custard cups with shortening; dust with cocoa. In 2-quart saucepan, melt chocolate and butter over low heat, stirring frequently. Cool slightly.


2.In large bowl, beat whole eggs and egg yolks with wire whisk or eggbeater until well blended. Beat in 1 1/2 cups powdered sugar. Beat in melted chocolate mixture and flour. Divide batter evenly among custard cups. Place cups on cookie sheet with sides.

3.Bake 12 to 14 minutes or until sides are set and centers are still soft (tops will be puffed and cracked). Let stand 3 minutes. Run small knife or metal spatula along sides of cakes to loosen. Immediately place heatproof serving plate upside down over each cup; turn plate and cup over. Remove cup. Sprinkle with additional powdered sugar. Garnish with kumquats. Serve warm.

Chocolate Chip Cookie Dough Brownies

I was checking out Cooking Mama's Blog.  She posted this recipe.  I was so happy. She got it from an awesome mutual friend.  Kim made these for church activities and for some reason I never managed to get my hands on the recipe.  I have made these twice in two weeks.  I love how easy they are and so addicting!

Make one 9 X 13 pan of your favorite brownies.  Then add:

Cookie Dough Topping
1/2 c. butter, softened
1/2 c. brown sugar, firmly packed
1/2 c. granulated sugar
2 T. milk
1 t. vanilla extract
1 c. flour
Mini chocolate chips

Beat butter and sugars until light and fluffy. Add milk and vanilla. Mix well. Add flour and mix well. Spread over cool brownies.

**This recipe could be doubled to fill an entire sheetcake pan.

Raspberry-Basalmic Glazed Chicken



This was a nice simple recipe.  I saw this on a website call Recipe Exchange.  I didn't want to spend the extra money for seedless raspberry preserves, but I wish I would have.  The seeds were the only thing I didn't like about this chicken.  It had great flavor.

1 tsp vegetable oil
Cooking spray
1/2 cup chopped red onion
1/2 tsp dried thyme
1/2 tsp salt divided
4 chicken breast halves
1/3 cup seedless raspberry preserves
2 tbs balsamic vinegar
1/4 tsp pepper

Heat oil in a large nonstick skilled coated with cooking spray over medium-high heat until hot. Add onion; sautee 5 minutes. Combine thyme and 1/4 tsp salt; sprinkle over chicken. Add chicken to skillet; sautee 6 minutes on each side or until done. Remove chicken from skillet; keep warm. Reduce heat to medium-low. Add 1/4 tsp salt, preserves, vinegar, and pepper, stirring constantly until the preserves melt. Spoon raspberry sauce over sliced chicken. Makes 4 servings.

Chicken Cheese Steaks

2-3 Boneless skinless chicken breast
1 green pepper, sliced
1 red or yellow pepper, sliced
1 small onion, sliced
1/2 lb. button mushrooms, sliced
sliced pepperjack cheese
hoagie rolls or sandwich thins

Place chicken in crockpot, season with desired seasonings, (I used garlic powder, salt, pepper, and ginger) and cook on high for 4 hours or low for 8.  Shred chicken when finished cooking.  Place veggies in nonstick skillet with a little butter or oil.  Cook until tender.  Mix chicken in with veggies to get hot.  Place chicken and veggies on desired bread choice and top with slice of cheese.  I would toast my sandwich in the broiler until melted.  Enjoy!

Lentil Tacos

Okay, I don't know if anyone else feels the same way I do, but lentils have intimidated me for awhile.  I have a bunch of bags of these things in my food storage, but I have never attempted to use them because I didn't know what to do with them.  Now I do.    These tacos were great.  We didn't miss the meat and my kids (minus one legume hating child) ate these up.  This recipe could be made into macho nachos or any other variation.

From Healthy Mom's Kitchen

Step 1

1 small Onion, finely chopped
1 teaspoon Extra Virgin Olive Oil
1 teaspoon Minced Garlic
 
Saute onion and garlic in olive oil until tender.
 
Step 2
 
1 cup Dried Lentils, rinsed
1 tablespoon Chili Powder
2 teaspoons Cumin
1 teaspoon Oregano
2 1⁄2 cups Chicken Broth
 
Add the lentils and spices; cook and stir for 1 minute. Add chicken broth and bring to a boil. Reduce heat, cover and simmer for 25-30 minutes or until the lentils are tender (depending on the lentils you use, this could take longer - some may choose to soak their lentils in water for a few hours before making this recipe. I used red lentils and the time was fine for me). Uncover and cook for a few more minutes until the mixture is thickened. Mash lentils slightly.
 
Make tacos, taco salad, or any variation you like with all your favorite taco toppings (tomatoes, avocados, cheese, etc...)

Berry Oat Bars

I saw this recipe and thought it looked delicious.  I had all the ingredients in my pantry.  I used frozen mixed berries (blackberries, blueberries, and raspberries).  I was determined to not to have more than one of these.  I ate one and then froze the rest.  They were delicious warm and frozen (yes I couldn't stay away from them).

Adapted From Put A Lyd On It

1-1/2 cups flour
1-1/2 cups quick cooking oats
1-1/2 cups sugar, divided
½ teaspoon baking soda
¾ cup cold butter
4 cups fresh or frozen blueberries or mixed berries
4 tablespoons cornstarch
4 tablespoons lemon juice

In a bowl, combine flour, oats, 1 cup sugar and baking soda. Cut in butter until the mixture resembles coarse crumbs. Reserve 2 cups for topping. Press remaining crumb mixture into a greased 13-in. x 9-in. x 2-in. Baking pan; set aside.

In a saucepan, combine blueberries, cornstarch, lemon juice, and remaining sugar. Bring to a boil;  boil for 2 minutes, stirring constantly. Spread evenly over the crust. Sprinkle with the reserved crumb mixture. Bake at 375° for 25-28 minutes or until lightly browned. Cool before cutting.  We ate ours a little warm and they were delicious.

Turkey, Squash, and Spinach Saute

1 cup slivered almonds
1 pound ground turkey (or ground beef seasoned with sage, fennel, etc.)
2 tablespoons butter
3 tablespoons minced garlic
1 red onion, sliced in half moons
3 yellow or green zucchini
1/4 cup chicken stock
4 cups baby spinach leaves
1 cup dried cranberries
1 tablespoon chopped parsley leaves (1 tsp. of dried parsley)
1 teaspoon kosher salt
1 teaspoon cracked black pepper

In a large deep saute pan over medium-high heat, add the almonds. Toast, tossing frequently, until lightly browned, approximately 1 to 2 minutes. Remove the almonds from the pan and set aside.

In the same pan, add the turkey. Cook, while breaking it up with a wooden spoon, until browned through, about 5 to 6 minutes. Set turkey aside . Add 2 tablespoons of butter to the pan and let the butter brown for 1 minute. Add the garlic and onion and cook until softened, about 1 to 2 minutes, then add the squash. Cook until the squash begins to color, about 5 to 6 minutes. Stir in the chicken stock and continue cooking until the squash is tender, about 7 to 8 minutes. Add the spinach, cranberries, parsley, salt and pepper and toss to combine. Return the sausage and the almonds to the pan. Toss well and heat through. Transfer the mixture to a serving bowl and serve.

Asian Turkey Meatballs with Lime Sesame Dipping Sauce

I found these on one of my new favorite websits called skinnytaste.com.  She makes healthy food that is delicious.  We made these meatballs last night and they were so great!  The meatballs were fantastic, but the sauce sent them over the edge.

From Gina's Skinny Recipes

1/4 cup panko crumbs (I just used rolled oats)
1-1/4 lbs 93% lean ground turkey
1 egg
1 tbsp ginger, minced
1 clove garlic, minced
1/2 tsp salt
1/4 cup chopped fresh cilantro
3 scallions, chopped
1 tbsp low sodium soy sauce
2 tsp sesame oil

Dipping Sauce

4 tbsp low sodium soy sauce
2 tsp sesame oil
2 tbsp fresh lime juice
2 tbsp water
1 chopped fresh scallion

Preheat oven to 500°F.
Mix ground turkey, panko, egg, salt, scallions, cilantro, 1 tbsp soy sauce, and 2 tsp oil and mix with your hands until combined well. Shape meat mixture into a ball of desired size and transfer to a baking dish. Repeat with remaining mixture. Bake until cooked through, about 15 minutes.

For the dipping sauce mix together lime juice, water, soy sauce, and remaining 2 teaspoons of oil in a bowl. Add scallions.  Transfer meatballs to a serving dish. Stir sauce, then drizzle meatballs with 1 tablespoon sauce.  Serve meatballs with remaining sauce, about 1 tbsp per person. Chances are you won't use all the dipping sauce.

Lemon Bars

I saw this recipe on Cooking Mamas and have wanted to try them for awhile.  They are awesome and easy.  

For the Bottom Layer you will need:


1 Box Lemon Cake mix
1 Stick of Butter (softened)
1 Egg

Mix together and pat down in a 9x13 pan

For the filling you will need:
3 3/4 cups powdered sugar (doesn't need to be level)
1 8oz pkg cream cheese softened
2 Eggs
1 Tablespoon Lemon Extract

Beat together & pour over cake mix & Bake @ 350 for 25 mins or longer, just make sure and watch the top for it to be a light brown color, dust with powdered sugar as soon as they come out of the oven. Make a day ahead if you can they seem to set up a little better.

Cheddar and Herb Biscuits

These taste like the biscuits from Red Lobster.  They were great.

From Mel's Kitchen Cafe

2 cups all-purpose flour

1 tablespoon baking powder
1/4 teaspoon garlic powder
1/2 teaspoon salt
2 tablespoons shortening
3 tablespoons butter, cold
1 cup buttermilk
1 1/4 cups grated sharp cheddar cheese

Preheat oven to 425 degrees. In a medium bowl, combine flour, baking powder, garlic powder and salt. Cut in shortening and butter until coarse crumbs are formed. Lightly mix in grated cheese. Mix in buttermilk just until moist (dry spots here and there are ok – the biscuits will be tough if they are overmixed). Drop the biscuits onto a greased or lined baking sheet. Bake for 12-14 minutes, until browned and golden. While the biscuits are baking, in a small bowl combine three tablespoons melted butter, 1/4 teaspoon dried parsley flakes, 3/4 teaspoon garlic powder and a pinch of salt. Right when the biscuits come out of the oven, brush the butter/herb mixture over the biscuits evenly (alternately, you can dip the top of the biscuit into the butter mixture). Serve immediately.

Crockpot Lasagna

I have always been a little skeptical of crockpot lasagna recipes.  I love lasagna and I thought throwing everything in a crockpot would just make it soupy and overcooked.  I was totally wrong.  I tried this recipe from Tasty Kitchen and it was delicious and so easy.  I chose to eat this over going out to a restaurant for my birthday. 

1 pound Lean Ground Beef
1 jar Spaghetti Sauce
2 cups Cottage Cheese
2 cups Shredded Mozzarella Cheese  (I used a cheddar jack blend)
½ cups Parmesan Cheese, Shredded
6 whole Lasagna Noodles, Regular, Uncooked  (I used 8 noodles)
¼ cups Water

In frying pan, brown ground beef and drain fat.  Add water and pasta sauce, reserving a small amount of sauce to line bottom of crock pot. Stir until well blended.  Line bottom of crock pot with very thin layer of sauce, then top with 2-3 uncooked lasagna noodles that are broken to fit shape (some overlap is fine). Cover noodles with half the cottage cheese, mozzarella cheese, and Parmesan cheese, then top cheeses with half of the meat mixture. Repeat layers with the other half of the ingredients. Cook on low for 4 hours.

Easy One Pot Tortilla Soup

We generally aren't big soup eaters at our house.  I love soup, but my kids tend to not eat soups well.  This last week when the temperature didn't get above zero, I decided to make soup.  I found this recipe on Tasty Kitchen and thought it looked easy and good.  I was pleasantly surprised.  It was great.  My kids of course looked at it and claimed they didn't like it, but to my surprise, they ate it!

2 Tablespoons Olive Oil
1 whole Medium Onion, Chopped
1 whole Red Pepper Chopped
3 cloves Garlic, Minced
1 teaspoon Cumin
1 pinch Of Cayenne Pepper
2-3 whole Skinless, Boneless Chicken Breasts, cooked and shredded
32 ounces, fluid Low Sodium Chicken Stock
⅓ cups Enchilada Sauce
¼ cups Sour Cream
1 can Green Chilis (4oz)

In a large pot, add olive oil and heat on medium heat. Add onion and pepper and saute until soft, about 5 minutes. Add garlic and sprinkle in cumin and cayenne and stir. Add shredded chicken.  Pour in chicken stock, chilis and enchilada sauce. Bring to a boil, reduce and simmer for 30 minutes (or longer if you want). Right before serving, stir in sour cream. Serve and garnish with tortilla strips, avocado, cheese, sour cream, lime, and cilantro.

**I also added salt and pepper to taste.

Overnight Monkey Bread

I made this for my kids for a Sunday morning breakfast treat.  I regretted it about halfway through our first meeting of church when they were all a little wired.   Otherwise this was a delicious treat if not a little rich. 

From Cook's Illustrated

Dough


2 tablespoons unsalted butter, melted
1 1/3 cup milk, warm (about 120 degrees)
1/3 cup water, warm (about 120 degrees)
1/4 cup granulated sugar
2 teaspoons table salt
1 package rapid-rise yeast (or instant)
3 1/4 cups all-purpose flour , plus extra for work surface

Brown Sugar Coating

1 cup packed light brown sugar
2 teaspoons ground cinnamon
8 tablespoons unsalted butter (1 stick), melted

Glaze

1 cup confectioners’ sugar
2 tablespoons milk

Butter a 12-cup Bundt pan generously with softened butter. Set aside.  In large measuring cup, mix together melted butter, milk, water, sugar, and salt. Stir to dissolve.

Mix 2 1/2 cups flour and yeast in stand mixer fitted with a beater blade. Turn machine to low and slowly add the milk mixture. After the liquids are incorporated, switch to the dough hook, increase the speed to medium and gradually add the remaining flour (add more or less as necessary) until dough clings to the hook and almost cleans the sides. Knead until the dough is shiny and smooth, 6 to 7 minutes.

Turn dough onto lightly floured counter and knead briefly to form smooth, round ball. Coat large bowl with nonstick cooking spray. Place dough in bowl and coat surface of dough with cooking spray. Cover bowl with plastic wrap and allow to rise in a warm, draft free place until dough doubles in size, 50 to 60 minutes.
While dough is rising, mix brown sugar and cinnamon together in bowl. Place melted butter in second bowl. Set aside for the sugar coating.
Remove dough from bowl, and pat into rough 8-inch square. Using bench scraper or knife, cut dough into 64 pieces.
Roll each dough piece into a ball. Working one at a time, dip balls in melted butter, allowing excess butter to drip back into bowl. Roll in brown sugar mixture, then layer balls in Bundt pan, staggering seams where dough balls meet as you build layers.

Cover Bundt pan tightly with plastic wrap and place in refrigerator overnight.

Approximately one hour before you want to bake your Monkey Bread, remove it from the refrigerator and let the dough come to room temperature and the dough will begin to rise. (It should have risen some in the refrigerator overnight.)

Heat oven to 350 degrees. Unwrap pan and bake until top is deep brown and caramel begins to bubble around edges, 30 to 35 minutes. Cool in pan for 5 minutes, then turn out on platter and allow to cool slightly, about 10 minutes.

For the glaze: While bread cools, whisk confectioners’ sugar and milk in small bowl until lumps are gone. Using whisk, drizzle glaze over warm monkey bread, letting it run over top and sides of bread. Serve warm.

Spicy Green Beans and Pork

This recipe comes from Prudence Pennywise.  It was really delicious and worth all the ingredients!

1 pound pork tenderloin
3 tablespoons soy sauce
2 tablespoons rice wine (I used cooking sherry, but also could have used chicken stock)
1/4 teaspoon black pepper
1/4 cup chicken stock
1 tablespoon spicy bean sauce (I left this out)
1 tablespoon hoisin sauce (I used BBQ sauce)
1 1/2 teaspoons chili garlic sauce
1 1/2 teaspoons sugar
1 teaspoon sesame oil
2 teaspoons cornstarch
1/4 cup peanut or vegetable oil
1 pound green beans, trimmed and snapped in half  (I just thawed a bag of frozen green beans)
3 garlic cloves, minced
1 (1-inch) piece of fresh ginger, peeled and minced
4 green onions, thinly sliced
1/4 cup toasted white sesame seeds

Cut pork into the thin possible slices. (I froze my tenderloin.) In a small bowl, toss the shaved pork with 2 tablespoons of soy sauce, 1 tablespoon of rice wine, and the pepper. Marinate the pork at room temperature while assembling the rest of the ingredients.

In a separate bowl, combine the remaining tablespoon of soy sauce, the remaining tablespoon of rice wine, the stock, spicy bean sauce, hoisin, chili garlic sauce, sugar, sesame oil, and cornstarch, and set aside.

Heat a wok or large frying pan over medium-high heat and add the oil. When the oil is hot, add the beans and stir-fry them until they begin to brown or blister, about 10 minutes. Remove the beans from the pan using a slotted spoon and pour off all but 2 tablespoons of the oil.

Return the pan to the heat and add the pork, garlic, and ginger. Stir-fry the mixture until the pork is no longer pink, about 3 minutes. Add the green onions and cook for 1 minute.

Add the reserved sauce and green beans, mix well, and cook until the sauce begins to thicken, about one minute. Finally, sprinkle with the sesame seeds before serving. Makes about 5 cups.

Pork Carnitas

So I found this recipe on Tasty Kitchen.  I really like shredded pork tacos.  I love the Cafe Rio version, but most times I don't have all the ingredients to make it.  I saw this recipe and thought it looked delicious.  It was awesome!  I actually liked it a little better than the Cafe Rio recipe. 

3 pounds Boneless Pork Shoulder, Cut Into Cubes
3/4 cups Fresh Squeezed Orange Juice
½ whole Lime, Juiced
7 cloves Garlic
1 Tablespoon Kosher Salt
1 Tablespoon Cumin
¼ cups Cilantro, Chopped
¼ cups Chicken Or Beef Stock
2 Tablespoons Olive Oil

In a slow cooker, combine all ingredients (except olive oil) and stir. Arrange the pork so it sits as a single layer at the bottom of the pot. Set slow cooker to High for 4 hours or Low for 8 hours. 

Once the pork is done, it should be tender enough that you can shred it with a spoon. Heat a pan with the olive oil. Using a slotted spoon, transfer the pork from the pot to the pan. Fry the pork until brown and crispy, breaking it up as you fry it.

Serve on tortillas garnished with chopped onions, avocado, fresh cilantro and lime wedges.

Heath Bar Cake

I saw this on Mel's Kitchen Cafe awhile ago, but we have been avoiding treats at our house since the holiday overload and the extra pounds that came with that overload.  I thought this recipe looked great.  I finally broke down and made this for a family night treat.  It was super easy and was done in no time.  I was of course going to have all the will power in the world and not eat any.  Ha Ha!  I of course couldn't resist taking a bite.  It was so worth it!!!!  I couldn't stop at one bite.  The cake part is really moist and the top has a great crunch!  This is definitely a keeper.

1 cup packed light brown sugar
1/2 cup granulated sugar
2 cups flour
8 tablespoons (1 stick) butter, softened
1 cup buttermilk (I used 1 C. of milk mixed with 1 T. of lemon juice)
1 large egg
1 teaspoon vanilla
1 teaspoon baking soda
1/2 teaspoon salt
5-6 chocolate covered toffee bars, chopped (I just used the chopped toffee bits from the baking aisle)

Preheat the oven to 350 degrees and center a rack in the middle of the oven. Lightly grease a 9X13-inch pan and set aside.  In a large bowl, combine the brown sugar, white sugar, flour and butter. Crumble these ingredients together with a pastry blender, whisk or two forks until the mixture is crumbly and coarse. Remove 1/2 cup of the crumbs to a small bowl and set aside. To the large bowl with the remaining crumbs, add the buttermilk, egg, vanilla, baking soda and salt. Mix well.  Pour the batter into the prepared pan, smoothing it to the edges. Sprinkle the top of the cake with the reserved crumbs and chopped Heath bars. Bake for 25-30 minutes until the center is no longer gooey but a toothpick inserted comes out with moist crumbs. The cake may fall slightly in the center leaving the edges raised. It will still be delicious.

Maple-Pecan Chicken

This was a good breaded chicken recipe.  It is slightly sweet, but just the right amount.

From The Double Dipped Life

4 boneless skinless chicken breasts

1/4 cup maple syrup
2 TB mayonnaise
1/2 cup Panko crumbs (a lighter, crunchier bread crumb. Found by the regular bread crumbs in the baking aisle.)
1/2 cup finely chopped Salty pecans.

Heat oven to 400. Line baking sheet with foil; spray with cooking spray.  Between pieces of waxed paper, or in a ziploc bag, place each chicken breast smooth side down. Gently pound with flat side of meat mallet or rolling pin to about 1/2 inch thick. This will make the chicken cook evenly.  In a shallow dish, mix together the maple syrup and mayo. In another dish, mix together panko and pecans. Dip chicken into syrup mixture, and then into the panko. Place on baking sheet. Spray top of chicken with cooking spray.  Bake 15-20 minutes, turning once, until juice of chicken is clear and coating is golden brown.

Shanghai Sweet and Sour Pork

We had a pork tenderloin sitting in our freezer that was calling my name!  I adapted this from Good Things Utah.  Their recipe called for spare ribs.  It was a hit and great on salad or rice.

2 lbs. Pork tenderloin, cubed

½ tsp. Salt
1 Tbsp. Dry Sherry or rice wine
1 tsp. Corn starch
¼ cup Canola Oil

Sauce:
¼ cup Sugar
3 Tbsp. Rice wine vinegar
1 Tbsp. Soy sauce
1 Tbsp. Ketchup
1 tsp. Corn Starch

1. Combine salt, sherry and corn starch, and mix well. Add sparerib pieces, toss to coat and marinate for 30 minutes. 2. Heat oil in a wok over medium heat to about 250?F, or until small bubbles appears around a piece of green onion, or ginger tossed into the oil. 3. Add the spareribs and deep-fry until crisp, stirring to keep them from sticking together, 2 to 3 minutes. Remove from oil and drain. 4. Reset wok on high. Heat oil to 375?F or until a piece of green onion or ginger sizzles noisily and quickly turned brown. Return pork and deep-fry until golden brown, 30 seconds to 1 minute. Remove and drain well on absorbent towels. Pour oil out of wok. 5. Stir sauce to blend and pour into wok, cook, stirring, until thickened. Return pork to wok and stir well until each piece is coated with sauce. Serve hot.

Pull Apart Pizza

Every Friday night at our house is a pizza party.  We either buy pizza, go get pizza, or make pizza.  I saw this recipe on Good Things Utah and thought it was a cute idea.    I made my own wheat dough and I think next time I will either buy the Rhodes dough or make white dough.  This was a fun change of pace.

15 Rhodes Dinner Rolls
2 Tbsp. Melted Butter
1 tsp Garlic Salt
1 tsp Oregano
1½ - 2 cups pizza sauce
2 cups shredded cheese
pizza toppings

Directions:
Coat a 9x13 baking dish with non-stick cooking spray. Cut thawed dough into halves or fourths.  Place cut up roll dough evenly over the bottom of the baking dish.  Combine melted butter, garlic salt and oregano - brush mixture over roll dough.  Sprinkle 1 cup cheese over dough, add sauce, and layer on your favorite pizza toppings and top with remaining cheese.  Cover baking dish with plastic wrap and allow dough to rise for 2 ½ - 3 hours.  Place in a 350 degree oven and bake for 30-35 minutes.  Remove from over, let sit for 5 minutes, serve and ENJOY!

Ginger-Orange Glazed Chicken Wings

In Utah there is a fun show called Good Things Utah.  They have a segment which is local recipes either from restaurants or from bloggers.  I found this recipe on their website.  It is from a local BBQ restaurant called Q4U.  I thought these wings looked delicious and they didn't disappoint.  My kids loved them and they were covered in sauce when they got done!  I am pretty sure these will be on our Superbowl menu.

2 lbs. (24) chicken wings
½ C. orange concentrate juice
3 Tbsp. fresh lemon juice
¼ cup Hoisin sauce (I just used regular BBQ sauce)
1 Tbsp. canola oil
¼ cup sugar
3 Tbsp. fresh ginger minced
3 fresh garlic cloves
3 scallions, slivered

Grill chicken wings until juices run clear.  Combine all ingredients mix well and add to pan except for chicken and scallions.  Place pan over medium heat.  Stir constantly when sauce begins to simmer, and add chicken wings when it begins to boil.  Coat chicken wings with sauce and remove pan from heat. Plate and dress with scallions and serve.  

Lime-Chili Rubbed Steak

This is another recipe from Our Best Bites.  Once again it was a winner.

1 t chili powder

1 t granulated garlic
1/2 t cumin
1/2 t coriander
1/2 t oregano
1/8- 1/4 t cayenne pepper
3/4 t salt
1/4 t black pepper
1 lime (about 2 T lime juice)
1 T extra virgin olive oil
1-2 lbs. flank steak

Juice the lime into a small bowl. Add spices and oil and stir to combine. Some limes have more juice than others, so sometimes the mixture will be more liquid-y and sometimes it will be more pasty. Place the steak in a shallow dish and pour the spice mixture on top. Use your hands to massage it in there. Let it sit for 15 minutes. During that time preheat your grill.  Place meat on hot grill (bbq is best, but an indoor grill pan or broiler will work just fine too). If you're using flank steak it should take about 5-7 minutes on each side. When steak is finished, remove from grill and let sit for 5 minutes before cutting into it. Slice in strips against the grain.

Spicy Honey Chicken

I just got this recipe off of Our Best Bites and adapted it for our situation.  I just discovered this site and I love it.  This chicken was so easy and it was delicious.  We ate it on a salad and we didn't need much else besides the lettuce and the chicken.

3-4 boneless skinless chicken breasts
2 t vegetable oil

Rub:
2 t granulated garlic
2 t chili powder
1/2 t onion powder
1/2 t coriander
1 t kosher salt
1 t cumin

Glaze:
1/2 C Honey
1T Cider Vinegar

Combine the rub spices in bowl and mix well.  Use kitchen shears to trim off any excess fat from the chicken pieces. Pat dry. Place chicken in ziploc bag and add oil and spices.  Make sure chicken is thoroughly coated.  Grill chicken for 3-5 minutes on each side, until cooked through.  I used my George Forman.  While chicken is cooking, warm honey in the microwave so it's not so thick. Add the vinegar and combine well. Reserve 2T honey glaze for later. Take the rest and brush on chicken (both sides) in the final moments of grilling.  Drizzle the extra glaze on the chicken just before serving.

Turkey pozole soup with green chilies

I saw this recipe on the Today Show yesterday.  I haven't tried it yet, but it looked delicious and not like a typical soup.  Matt Lauer even said later in the show that he couldn't believe how good it tasted. I will be trying this soon to try and warm up from our frigid temps.

2 pounds turkey meat cut into 1 inch cubes  (Pork or chicken would also be good)
1/4 cup olive oil
2 large onions, peeled and chopped
2 red peppers, seeded and chopped
1 small jalapeño pepper, seeded and chopped
2 tablespoons ground cumin
2 tablespoons Ancho chili powder
2 tablespoons peeled, chopped garlic
1 15 ounce can chopped green chilies (I would use less.  This seems a little too spicy)
1 cup crushed tomatoes
2 quarts chicken broth
1 28 ounce can golden or white hominy
1/4 cup roughly chopped cilantro leaves
1/2 cup chopped scallions
Sour cream
Sea salt and freshly ground black pepper

Pour the oil into a large, heavy-bottomed pot and heat over medium heat.  Season the turkey with salt and pepper. Add to the pot and sauté in until well-browned. Using a slotted spoon, transfer the turkey to a bowl and set aside.  Add the onions, red pepper and jalapeño to the pot and brown until golden, which takes approximately seven minutes.  When the onion begins to caramelize, return the turkey to the pot, sprinkle with the cumin and Ancho chili powder, stir in the garlic, green chilies and tomatoes.  Add the chicken broth plus 2 cups of water, stir and bring it to a boil over high heat. Lower then heat and let the chili simmer, partially covered, for one hour. Add the hominy. Continue to cook until the turkey is tender, which takes approximately 15 minutes.  Taste and adjust the seasoning and serve with cilantro, scallions and sour cream as a topping.  Makes 3 to 4 quarts.

Ginger Chicken w/ Shitake and Button Mushrooms

I found this recipe on Sook Cook  and adapted it for what we needed or could find.  In an effort to eat more healthy after a month of complete, unashamed, blissful holiday binging, this recipe seemed to have a lot of flavor and not a lot of junk in it!  It did not disappoint.  All my kids ate it and Port asked me later how hard it would be for me to make the sauce for him to take to work.  I consider that a success.

2 tablespoons oil
2 garlic cloves, finely chopped
2-inch gingerroot, finely chopped
3-4 boneless, skinless chicken breast, thawed and diced
2 cups shitake mushrooms, thinly sliced
1 cup button mushrooms, thinly sliced
4 tablespoons soy sauce
4 tablespoons rice wine or mirin  (I didn't have this so I used chicken broth)
1 tablespoon brown sugar
1 teaspoon cornstarch
2 tablespoons water
3 tablespoons chopped fresh cilantro
2 green onions, cut into 2-inch long pieces
rice sticks, cooked

In a large skillet, heat oil over medium high heat. Add the garlic and ginger and stir well. When the garlic starts to get golden brown, add the chicken and stir well. Once the chicken starts to cook (about 5-7 minutes after), stir in with the shitake and button mushrooms and continue to cook, about 3-5 minutes. Add the sauce ingredients: soy sauce, rice wine (or mirin), and brown sugar. Continue to cook until the mushrooms soften or reach your desired texture, about 5 minutes. In a small bowl, mix cornstarch and water and stir well to mix. Pour the cornstarch mixture into the skillet and stir well, until the sauce thickens slightly. Add the cilantro and green onions and serve with rice stick noodles.