Grami made this really yummy teriyaki chicken salad when we were all at her house last summer and I loved it so much that I found myself craving it. But when I asked her for the recipe later, she couldn't find where she had put it. So I had to do a search online to find something similar and what I found is almost as good. Nothing beats Grami's, though. I think she cooks with more love than I do. :)
Teriyaki Chicken Salad
Teriyaki Vinaigrette
2/3 - 1 cup olive oil or canola oil
2/3 cup teriyaki sauce (less if you prefer a milder taste)
1/3 cup rice vinegar
1/3 cup cider vinegar
1/4 cup sugar
1 tsp salt
1/2 tsp pepper
Mix all ingredients together in a food processor until dressing is smooth and creamy looking.
Pasta
16 oz bow tie pasta, cooked, drained, and cooled
Mix half the dressing with the pasta and let marinate in the refrigerator for at least an hour.
Salad
1 bag (5-10 oz) fresh spinach
6 oz craisins
2 cans (8 oz) mandarin oranges, drained
1/4 cup sesame seeds, toasted
6 oz honey roasted peanuts (Grami used sliced almonds, so I did)
2 cups cold shredded chicken tossed with 2-3 tbsp teriyaki sauce
*note: the recipe I found also called for parsley, water chestnuts and green onions...I omitted these. The unadulterated version of the recipe I used is here. I also found a similar recipe with a slightly different construction here.
Toss all ingredients together with pasta and add remaining dressing to taste.
Wednesday, December 30, 2009
Sunday, December 13, 2009
Chocolate Chip Cookies
I know everybody has a chocolate chip cookie recipe, or several, but I got this recipe from a sister in my ward and they are fantastic. Probably the best chocolate chip cookies I have ever had.
Chocolate Chip Cookies
1 cup butter, softened
2 eggs
1 cup sugar
1 cup brown sugar
1 tsp vanilla
1 cup flour
2 cups wheat flour
½ tsp salt
1 ½ tsp baking soda
2 bags chocolate chips
1 candy bar, shredded
Heat oven to 350 degrees.
Beat butter, eggs, sugars and vanilla together until creamy. Sift together flours, salt and baking soda. Add to first mixture and stir well. Add chocolate chips and shredded candy bar and stir until combined.
Form ¼ cup dough into tall tower shapes and place well spaced on cookie sheets. Bake for 10-20 minutes or until cookies look not quite done. Let them cool on cookie sheets for 5-10 minutes where they will finish cooking and settle into delicious cookies.
Makes about 3 dozen
Chocolate Chip Cookies
1 cup butter, softened
2 eggs
1 cup sugar
1 cup brown sugar
1 tsp vanilla
1 cup flour
2 cups wheat flour
½ tsp salt
1 ½ tsp baking soda
2 bags chocolate chips
1 candy bar, shredded
Heat oven to 350 degrees.
Beat butter, eggs, sugars and vanilla together until creamy. Sift together flours, salt and baking soda. Add to first mixture and stir well. Add chocolate chips and shredded candy bar and stir until combined.
Form ¼ cup dough into tall tower shapes and place well spaced on cookie sheets. Bake for 10-20 minutes or until cookies look not quite done. Let them cool on cookie sheets for 5-10 minutes where they will finish cooking and settle into delicious cookies.
Makes about 3 dozen
Friday, December 4, 2009
RECIPE NEEDED
Does anyone have an amazing Fudge recipe?!?!??! I've been on a quest for years trying to find a creamy, melts in your mount fudge recipe!!!! If you have one "I NEED IT"!!!!
Thanx,
Chelsi
Thanx,
Chelsi
Creamy Sweet Potato Pie
4-5 yams or sweet potatoes
1/4 cup butter
1/4 cup brown sugar
1/2 cup half'n half
1 bag mini marshmallow
*Peel yams and cut into big chunks. Cook yams, by boiling, baking, steaming or pressuring. (I pressure cooked my sweet potatoes for about 15 minutes. It seems to me to be the best way to cook them because you don't boil all the flavor out of them. Place cooked yams in a baking dish, add butter, brown sugar and half'n half (note: I am not sure of the exact measurements that I used but this seemed to be about right... you can add more or less to the ingredients.)
*Bake at 350 F for about 15 min or until bubbly. Top with marshmallows, broil for a minute or 2 until marshmallows are golden brown!
CHEF'S NOTE: During this past Thanksgiving, I was trying something new with the sweet potato pie by adding the cream. The sweet potato pie was amazing! I think between pressure cooking the potatoes and adding cream made this Thanksgiving's Sweet Potato Pie a hit!! I wanted to added it to our recipe site so that I wouldn't forget how to make it for next time!!!
1/4 cup butter
1/4 cup brown sugar
1/2 cup half'n half
1 bag mini marshmallow
*Peel yams and cut into big chunks. Cook yams, by boiling, baking, steaming or pressuring. (I pressure cooked my sweet potatoes for about 15 minutes. It seems to me to be the best way to cook them because you don't boil all the flavor out of them. Place cooked yams in a baking dish, add butter, brown sugar and half'n half (note: I am not sure of the exact measurements that I used but this seemed to be about right... you can add more or less to the ingredients.)
*Bake at 350 F for about 15 min or until bubbly. Top with marshmallows, broil for a minute or 2 until marshmallows are golden brown!
CHEF'S NOTE: During this past Thanksgiving, I was trying something new with the sweet potato pie by adding the cream. The sweet potato pie was amazing! I think between pressure cooking the potatoes and adding cream made this Thanksgiving's Sweet Potato Pie a hit!! I wanted to added it to our recipe site so that I wouldn't forget how to make it for next time!!!
Reese Bars
1 cup butter
2 cup peanut butter
4 cup powder sugar
1 package crushed graham crackers or 1-1/2 cup crumbs
1 package chocolate chips
*Cream butter, peanut butter, and powder sugar. Add crushed graham crackers. Press mixture into cookie sheet. Melt chocolate chips. Spread over peanut butter mixture and chill until firm. Refrigerate left overs, if any :)
2 cup peanut butter
4 cup powder sugar
1 package crushed graham crackers or 1-1/2 cup crumbs
1 package chocolate chips
*Cream butter, peanut butter, and powder sugar. Add crushed graham crackers. Press mixture into cookie sheet. Melt chocolate chips. Spread over peanut butter mixture and chill until firm. Refrigerate left overs, if any :)
French Loaf Bake
1 loaf of French bread
1 dozen eggs
1/3 cup of milk
1 cup syrup
2 tsp. Pumpkin pie spice (or cinnamon)
1 8 oz. package cream cheese
powder sugar (optional)
*Pre-heat 350 F
*Gently beat eggs in a large bowl. Add milk, syrup, and spices to eggs. Cube cream cheese and add to egg mixture. Tare bread into pieces and add to egg mixture. Mix until bread is saturated. Pour and press into a cake pan. Bake for 1 hour. Check to make sure eggs are cooked before finished cooking. Sprinkle powder sugar over French loaf bake. Serve warm!
Optional topping: syrup, jam, jelly, fruits, whip topping...be creative!!!
CHEF'S NOTE: You can prepare this the night before and let soak in refrigerator overnight. Helps save time in the morning since it does take a little longer to cook.
1 dozen eggs
1/3 cup of milk
1 cup syrup
2 tsp. Pumpkin pie spice (or cinnamon)
1 8 oz. package cream cheese
powder sugar (optional)
*Pre-heat 350 F
*Gently beat eggs in a large bowl. Add milk, syrup, and spices to eggs. Cube cream cheese and add to egg mixture. Tare bread into pieces and add to egg mixture. Mix until bread is saturated. Pour and press into a cake pan. Bake for 1 hour. Check to make sure eggs are cooked before finished cooking. Sprinkle powder sugar over French loaf bake. Serve warm!
Optional topping: syrup, jam, jelly, fruits, whip topping...be creative!!!
CHEF'S NOTE: You can prepare this the night before and let soak in refrigerator overnight. Helps save time in the morning since it does take a little longer to cook.
Green Chili Sause
2-3 boneless pork chops (or stewed pork meat)
garlic salt
6-8 cups green chili
1-2 cans of diced tomatoes (with green chilies; optional but best) with juice
2-3 cans of El Pato sauce, any kind (optional but adds great taste and spiciness)
1 tsp ground coriander
1-2 garlic cloves, finely chopped
2 chicken bouillon cubes
1-2 tbsp. of lard (olive oil works but bacon grease is best for taste)
2 heaping tbsp. of flour
2 heaping tbsp. of cornstarch
2-3 cups cold water
*In a pot, boil pork meat for 1-2 hours on low with garlic salt. Mean while chop green chili and put into a large pot on medium heat. Add diced tomatoes with juice, el pato sauce and coriander. Add enough water to cover chili and tomatoes.
*Once pork meat is cooked, finely chop pork meat and return back into pot (note: I like to use my little food processor to really shred the meat). Add fresh chopped garlic and chicken bouillon cubes. Make sure meat is covered with water. Cook meat until water is gone. Add lard to meat, cook on medium heat until meat browns nicely. Add 2 heaping tbsp. of flour and brown for 1 minute. Add meat to chili sauce. Mix cornstarch with water and then added to chili sauce. Bring chili to a boil, then reduce and let simmer. If you would like your sauce to be thinker just add more cornstarch...but be sure to disolve your cornstarch in water before adding to chili sause or you will have lumps! Add water if you desire to have thinner or if needed.
CHEF'S NOTE: This recipe makes a pretty large batch of chili sauce so once it cools I like to divide the sauce into our family's serving size in freezer containers and freeze until ready for use. We use it in Chili Beans, Stews, Navajo Tacos, Enchilladas, smother burritos with it, or on anything else that we want to give a little kick too! Also play with the recipe...this is my base version, you can give it your own personal flare and add new things. Just promise me that when you do add your own personal flare and it makes the chili sauce unbelievable, that you must share your secrete with me!!!
garlic salt
6-8 cups green chili
1-2 cans of diced tomatoes (with green chilies; optional but best) with juice
2-3 cans of El Pato sauce, any kind (optional but adds great taste and spiciness)
1 tsp ground coriander
1-2 garlic cloves, finely chopped
2 chicken bouillon cubes
1-2 tbsp. of lard (olive oil works but bacon grease is best for taste)
2 heaping tbsp. of flour
2 heaping tbsp. of cornstarch
2-3 cups cold water
*In a pot, boil pork meat for 1-2 hours on low with garlic salt. Mean while chop green chili and put into a large pot on medium heat. Add diced tomatoes with juice, el pato sauce and coriander. Add enough water to cover chili and tomatoes.
*Once pork meat is cooked, finely chop pork meat and return back into pot (note: I like to use my little food processor to really shred the meat). Add fresh chopped garlic and chicken bouillon cubes. Make sure meat is covered with water. Cook meat until water is gone. Add lard to meat, cook on medium heat until meat browns nicely. Add 2 heaping tbsp. of flour and brown for 1 minute. Add meat to chili sauce. Mix cornstarch with water and then added to chili sauce. Bring chili to a boil, then reduce and let simmer. If you would like your sauce to be thinker just add more cornstarch...but be sure to disolve your cornstarch in water before adding to chili sause or you will have lumps! Add water if you desire to have thinner or if needed.
CHEF'S NOTE: This recipe makes a pretty large batch of chili sauce so once it cools I like to divide the sauce into our family's serving size in freezer containers and freeze until ready for use. We use it in Chili Beans, Stews, Navajo Tacos, Enchilladas, smother burritos with it, or on anything else that we want to give a little kick too! Also play with the recipe...this is my base version, you can give it your own personal flare and add new things. Just promise me that when you do add your own personal flare and it makes the chili sauce unbelievable, that you must share your secrete with me!!!
Tossed Strawberry Salad
6 cups torn mixed greens
1/2 cup shredded montery jack cheese
1/2 cup shredded cheddar cheese
2-1/2 cups sliced strawberries
1/2 cup sugared almonds (see below for sugared almond recipe)
Toss all of the salad ingredients with desired amount of the Poppy Seed dressing. (see below for poppy seed dressing recipe)
Serves 6-8
Sugared almonds
1 egg white
1 tablespoon water
2-1/4 cups chopped almonds
3/4 cup sugar
Spray a 15x10x1 pan with pam. Beat egg white and water together till blended - add chopped almonds and coat well. Pour 1/2 cup sugar over almond mixture. Stir and spread onto prepared pan. Sprinkle with remaining sugar. Bake at 325 for 10 minutes. Remove from oven and stir. Bake an additional 10 minutes - Remove from oven and cool before adding to salad.
Poppy Seed Dressing:
2 cups sugar
1-1/4 cups white vinegar
2 teaspoon dried mustard
1 teaspoon salt
3 tablespoons poppy seeds
1/4 cup dried onion flakes
1/4 cup orange juice
3-1/3 cups vegetable oil
Mix all ingredients except oil in blender/food processor. Blend well -add oil very slowly and blend well. Store in refrigerator until ready to use. Keeps up to 3 weeks.
Makes 6 cups!!!
1/2 cup shredded montery jack cheese
1/2 cup shredded cheddar cheese
2-1/2 cups sliced strawberries
1/2 cup sugared almonds (see below for sugared almond recipe)
Toss all of the salad ingredients with desired amount of the Poppy Seed dressing. (see below for poppy seed dressing recipe)
Serves 6-8
Sugared almonds
1 egg white
1 tablespoon water
2-1/4 cups chopped almonds
3/4 cup sugar
Spray a 15x10x1 pan with pam. Beat egg white and water together till blended - add chopped almonds and coat well. Pour 1/2 cup sugar over almond mixture. Stir and spread onto prepared pan. Sprinkle with remaining sugar. Bake at 325 for 10 minutes. Remove from oven and stir. Bake an additional 10 minutes - Remove from oven and cool before adding to salad.
Poppy Seed Dressing:
2 cups sugar
1-1/4 cups white vinegar
2 teaspoon dried mustard
1 teaspoon salt
3 tablespoons poppy seeds
1/4 cup dried onion flakes
1/4 cup orange juice
3-1/3 cups vegetable oil
Mix all ingredients except oil in blender/food processor. Blend well -add oil very slowly and blend well. Store in refrigerator until ready to use. Keeps up to 3 weeks.
Makes 6 cups!!!
Pumpkin Cake Roll
Cake Mix:
3 eggs
2/3 cup canned pumpkin
1 cup sugar
3/4 cup floor
1 tsp. baking soda powder sugar
1 tsp. cinnamon
powder sugar
Filling:
8 oz cream cheese
2 tbsp. butter
1 cup powder sugar
1 tsp. vanilla
chopped nuts (optional)
Pre-heat 375 F
*Prepare Cake: Prep cookie sheet by lining it with parchment paper and spraying parchment paper with a non stick spray. Combine all of the cake mix ingredient together except for powder sugar. Mix well. Spread batter into the prepared lined cookie sheet. Bake for 12-15 min or until done. Cool for 5 min. Using a nice clean towel (actually I have found that the parchment paper works even better...but towel is traditionally used) coat with powder sugar. Roll cake in towel (or parchment paper). Let cool completely.
*Prepare Filling: Mix all filling ingredients together except for the nuts (optional).
*Unroll cake, leaving on towel (or parchment) and spread filling onto cake. Sprinkle nuts on top. Roll cake back into its original roll. Dust roll with powder sugar. Keep refrigerated.
Serves 12
3 eggs
2/3 cup canned pumpkin
1 cup sugar
3/4 cup floor
1 tsp. baking soda powder sugar
1 tsp. cinnamon
powder sugar
Filling:
8 oz cream cheese
2 tbsp. butter
1 cup powder sugar
1 tsp. vanilla
chopped nuts (optional)
Pre-heat 375 F
*Prepare Cake: Prep cookie sheet by lining it with parchment paper and spraying parchment paper with a non stick spray. Combine all of the cake mix ingredient together except for powder sugar. Mix well. Spread batter into the prepared lined cookie sheet. Bake for 12-15 min or until done. Cool for 5 min. Using a nice clean towel (actually I have found that the parchment paper works even better...but towel is traditionally used) coat with powder sugar. Roll cake in towel (or parchment paper). Let cool completely.
*Prepare Filling: Mix all filling ingredients together except for the nuts (optional).
*Unroll cake, leaving on towel (or parchment) and spread filling onto cake. Sprinkle nuts on top. Roll cake back into its original roll. Dust roll with powder sugar. Keep refrigerated.
Serves 12
Tuesday, December 1, 2009
Pulled Pork Sandwiches
This is from the Martha Stewart magazine.
1 pork roast (shoulder or rump; about 5 lbs)
3 tbsp paprika
2 tbsp minced garlic
1 tbsp brown sugar
1 tbsp ground mustard
3 tbsp coarse sea salt
6 rolls or buns
Stir together paprika, garlic, b sugar, ground mustard, and salt in a small bowl. Rub mixture all over pork. Cover with plastic wrap and refrigerate at least 3 hours (I have never done this :)
She says to cook pork in 300 degree oven for about 6 hours but I just throw it in the crock pot for 8. Transfer roast to cutting board and let rest 10 min. Pull with fork.
I take the juice out of the bottom of the pan and mix them with barbeque sauce in a pan and cook it til it thickens up again. Serve pork on buns with sauce.
Almond Cake
This is a simple dessert that always turns out nice
Melt: 1 stick of butter
Add: 1 c sugar-beat together with butter
2 eggs-beat til creamy
1 tsp almond extract-beat well
1 c flour-incorporate carefully. Don't over mix.
Pour into greased and floured 8x1.5 in round pan (my mother-in-law lines the pan with parchment paper)
Top with sliced almonds
Bake: 350 for 28-32 min
After cake is baked, cool on wire rack. Turn onto a plate and sprinkle powdered sugar on top.
Frog Eye Salad
This is our families version:
1 pkg pistachio pudding (you can use vanilla for the original version)
1 can crushed pineapple (save juice)
1 container cool whip
1/2 pkg acini di pepe pasta
1 1/2 c mini marshmallows
1 small can mandarin oranges
Cook the pasta, drain and rinse. Set aside. Put pudding in a bowl and pour pineapple juice over it. Mix it well. Add cool whip. (You might want to start out using half and see how much you like. Our family likes the whole thing) Mix well again. Add the rest of the ingredients and chill for at least an hour.
Caesar Salad Dressing
I make this for my Chicken Caesar Salad and it's super yummy!!
1/4 cup fresh lemon juice
1/4 cup reduced-fat mayonnaise
1/4 cup finely grated Parmesan cheese
1 small garlic clove
*Serve on top of 1 package of romaine lettuce hearts and strips of cooked chicken
serves: 4
1/4 cup fresh lemon juice
1/4 cup reduced-fat mayonnaise
1/4 cup finely grated Parmesan cheese
1 small garlic clove
*Serve on top of 1 package of romaine lettuce hearts and strips of cooked chicken
serves: 4
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