Tuesday, July 31, 2007

Chicken with Artichokes

Boneless, skinless chicken breast half (6 ounces) - i did 3, i think anywhere between 2 and 4 would work fine
salt and pepper
1 tablespoon all-purpose flour
4 sun-dried tomatoes packed in oil, drained, and slivered
4 teaspoons olive oil
1 can artichoke hearts packed in water, drained, rinsed, and halved
3 scallions, green and white parts separated, thinly sliced
2 garlic cloves, thinly sliced

  1. Place chicken between 2 sheets of plastic wrap or waxed paper. With the flat side of a meat mallet or a small skillet, pound to a 1/2-inch thickness. To soften noise, place chicken in plastic on a folded kitchen towel when pounding.
  2. In a medium skillet, heat 3 teaspoons of the oil over medium-high heat. Season chicken with salt and pepper. Coat chicken in flour, shaking off excess. ( i actually just put chicken, salt, pepper, and flour in a bag and shook it up, worked great) Sauté until golden brown and cooked through, 1 1/2 to 2 minutes per side. Remove.
  3. To pan, add garlic, scallions, and 1/2 cup water; bring to a boil, scraping up browned bits. Add artichokes, sun-dried tomatoes, and remaining teaspoon oil; season with salt and pepper. Cook until artichokes are heated through and sauce has reduced slightly, about 1 minute. Spoon mixture over chicken.
  4. I served it all over couscous. I just get the 'instant' kind that comes flavored in a box, its really easy and cooks in about 5 minutes, i like Parmesan flavored.
    I think next time i would add something crunchy like pine nuts.

German Chocolate Cake

here's my opinion on home made cake....it's good if you have the time and want to make something a little more special, but after making numerous home made cakes, i will probably just use the box cakes from now on. Home made cakes are just a little better, but box cakes are good enough for me.
If you are feeling motivated, here is the recipe for the home made version of German chocolate cake....
1 Bar (4 oz) Bakers German Sweet Chocolate
1/2 cup boiling water
1 cup butter
2 cups sugar
4 egg yolks, unbeaten
2 1/2 cups cake flour
1/2 tsp salt
1 tsp baking soda
1 cup buttermilk
1 tsp vanilla
4 egg whites stiffly beaten
Melt the chocolate in boiling water. Set aside to cool. Cream butter and sugar until fluffy. Add egg yolks one at a time beating well. Add cool chocolate mix and vanilla. Sift flour and other dry ingredients into the mixture. Add the buttermilk and beat until smooth. Fold in egg whites. Divide batter into 3 9 inch round pans ( i only use two because that's all i have, but they get pretty full and you may have to leave a little batter out), bottoms greased and floured. Bake 350 for 30-40 minutes.

This is the part that really makes this cake, it is delicious!
1 cup sugar
1 cup evaporated milk
3 egg yolks
1 1/2 cup shortening
Cook and stir on medium heat until mixture boils. Remove from heat and add:
1 tsp vanilla
2 cups coconut
1 1/3 cups pecans

Monday, July 30, 2007

Oatmeal Chocolate Chip Bars

I got this recipe through my mother in law. It's kind of a family staple at get-togethers now.

1 cup sugar
1 cup brown sugar
1 cup butter
2 eggs
1 tsp vanilla
3 cups instant oats
2 cups flour
1/2 tsp salt
1 tsp baking soda
1 tsp baking powder
1 cup chocolate chips

Press into ungreased jelly roll pan, bakeat 350 for 15-17 minutes. When cooled, combine 1 cup powdered sugar and 1 1/2 TB water, and drizzle over cooled cookies.

**DO NOT overbake these. Watch them carefully as cooking times vary. For some reason they are not good if they are too brown.

Thursday, July 26, 2007

Zesty Spinach Artichoke Dip

Zesty Spinach Artichoke Dip

2 10 oz packages frozen chopped spinach, thawed and drained
2 8 oz packages cream cheese, softened
2 cups shredded Monterey jack cheese
1 cup freshly grated parmesan cheese
1 small onion, chopped
1 14 oz can artichoke hearts, drained and chopped
2 10 oz cans rotel, drained
2 tsps cumin
2 tsps chili powder
1 tsp garlic powder

Combine and place in a greased 2-½ quart baking dish. Bake uncovered at 350 for 30 minutes or until bubbly.
A couple of notes about this recipe…it makes quite a bit, so if you are making it for a smaller crowd, I would consider halving it. Also, for the artichoke hearts, I like to get the marinated ones, but non-marinated works fine, too. I got this recipe from my friend Marlo, who is a great cook! I usually change recipes when I make them, but this one does not need a bit of tweaking, it is perfect just how it is!

Friday, July 20, 2007

Whole Wheat Waffles

My mom made these for us when I was growing up, and now I'm making them for my kids. They are absolutely delicious when served with 100% pure maple syrup. They are really light and fluffy, so kids don't notice they are "wheat". They also can be made with white flour and are really delicious.

3 eggs, separated
1 cup milk
1/2 cup oil
1 cup flour (wheat or white)
1/2 tsp salt
2 tsp baking powder

Beat whites until light and fluffy and soft peaks form
Combine wet ingredients. Combine dry ingredients, then combine with wet. VERY GENTLY fold in whites. Cook on hot waffle iron.

{Picture from http://recipes.lovetoknow.com/wiki/Category:Waffle_Recipes}

Tuesday, July 17, 2007

Tortellini with Fresh Tomato Basil Sauce

-1 package (20 ounces) uncooked refrigerated cheese-filled tortellini

-6-8 medium tomatoes, seeded and coarsely chopped (3 cups)

-3 tablespoons snipped fresh basil leaves

-1 teaspoon balsamic vinegar

-1/2 teaspoon salt

-1/4 teaspoon ground black pepper

-2 tablespoons olive oil

-1 large garlic cloves, pressed

-1/4 cup (1 ounce) grated fresh Parmesan cheese

1. Cook tortellini according to package directions.
2. Core tomatoes and coarsely chop; place in small bowl.
3. Add basil, vinegar, salt, olive oil, garlic and black pepper to tomatoes.
4. Add tortellini and tomato mixture; toss gently.
5. Top with grated parmesan cheese.

Sunday, July 15, 2007

Monkey Bread

I hear that this is real Utah favorite, although I had never even heard of it until a month ago. It's really simple!

3/4 stick butter, melted
1/2 pkg butterscotch pie filling (not instant)
pinch of cinnamon
1/2 cup brown sugar
18-20 frozen rhoades rolls

Butter bundt pan. Mix pie filling, cinnamon, and brown sugar in a bowl. Dip each roll first in butter, then in dry ingredients, then place in bundt pan. Pour any extra dry ingredients and melted butter on top of rolls. Spray saran wrap with "Pam" (ha ha) and place on top of bundt pan. Let rise over night. In the morning, bake at 350 for 30-35 minutes. Invert pan on large platter.

Monday, July 9, 2007

Sweet Tomatillo Salsa

I don't know if any of you remember a Mexican restaurant in Provo called Rosa's....anyway, they had the most fabulous tomatillo salsa. In fact, loved it so much, that when Jared proposed to me, he brought this salsa. So, I've been trying to recreate it, and here's what I've come up with. Pretty good if I do say so myself!

10 tomatillos, husked
1 small onion, chopped
2 cloves garlic, chopped
1 small can diced green chiles
1/4 - 1/2 cup cilantro (depending on how much you like cilantro, i love it and say,the more the better)
2 tsps lime juice
3-4 tblspns brown sugar (depending on how sweet you like things, and again, for me, the more the better)
2 tsps white sugar
salt to taste

Place tomatillos in a saucepan with enough water to cover. Bring to boil. Simmer until tomatillos soften and begin to burst, about 10 minutes.
Drain tomatillos and place in a food processor or blender. Add back to saucepan with remaining ingredients, except cilantro. Cook a short time, just until it boils. Remove from heat and stir in the cilantro.
I like it on chips, on tacos, burritos, etc.

Sunday, July 8, 2007

Fruit Pizza

So, I got this great recipe from my friend, Kim. It's not like any other fruit pizza recipe you've used before, the crust is the secret. I made it yesterday, and it was delicious. Jared's parents were here and his mom couldn't stop talking about how wonderful it was! Thanks Kim for the yummy recipe!

1 yellow cake mix
4 Tbsp. butter, melted, or really soft
1 C chopped pecans
4 Tbsp water
4 Tbsp brown sugar
2 eggs

Mix all ingredients in a large bowl. Spread mixture into greased jelly roll pan or large cookie sheet with sides. Bake at 375 for 15 minutes. Let crust cool completely.

Mix well and top with seasonal fruits and pecans.
16 - 24 oz cream cheese (when Kim made it for us, she used 24oz and it was good, but b/c i don't love cream cheese, i prefer a little less, so i used 16 oz and it was plenty for me)
1 cup sugar
2 tsp vanilla

Saturday, July 7, 2007

Coconut Korma

Maybe if Pam and I had had this recipe back then we wouldn't have had to spend so much money at Bombay House. It takes a little effort to find a couple of these ingredients, but it is delicious.

1 lb. chicken
1 yellow onion
2 Tbsp. butter
1 Tbsp. cumin
1 tsp. coriander
1/2 tsp. tumeric
1/2 tsp. fengreek (I had to find this at a local health food store in the bulk spices)
2 crushed cardomoms
1 to 2 tsp hot chili powder (to taste)
3 Tbsp. powdered coconut (I couldn't find this so I took unsweetened coconut and put it through the food processor. I haven't tried looking at a foreign foods store, maybe they have it available)
2 Tbsp. white sugar
1 c. cream
3 c. vegetables (I've used carrots, mushrooms, squash/zuchinni, bean sprouts)
1 c. chicken broth

Cook chicken with spices in butter until browned. Add harder vegetables and chicken broth; simmer until vegetables start to become soft, and add softer vegetables, cream, sugar, and coconut. Simmer on low heat until mixture thickens. Serve over rice.

I couldn't really get the mixture to thicken like I wanted it to, so I ended up putting everything through my food processor in portions so that it turned into more of a sauce like you get at Bombay House. It's pretty tasty.

Thursday, July 5, 2007

The Very Best Cinnamon Rolls Ever

I don't mean to brag, but these really are the Very Best Cinnamon Rolls Ever. Enjoy!

1 cup warm milk (110 degrees F/45 degrees C)
2 eggs, room temperature
1/3 cup margarine, melted
4 1/2 cups bread flour
1 teaspoon salt
1/2 cup white sugar
2 1/2 teaspoons bread machine yeast

1 cup brown sugar, packed
2 1/2 tablespoons ground cinnamon
1/3 cup butter, softened

Frosting (this is the best part)
1 (3 ounce) package cream cheese, softened
1/4 cup butter, softened
1 1/2 cups confectioners' sugar
1/2 teaspoon vanilla extract
1/8 teaspoon salt


1. Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start. I actually do mine without a bread maker and just mix the ingredients in my kitchen aid with the dough hook, then just let it rise under a towel.
2. After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar and cinnamon.
3. Roll dough into a 16x21 inch rectangle. Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough and cut into 12 rolls. Place rolls in a lightly greased 9x13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees .
4. Bake rolls in preheated oven until golden brown, about 15 minutes. While rolls are baking, beat together cream cheese, 1/4 cup butter, confectioners' sugar, vanilla extract and salt. Spread frosting on warm rolls before serving.