blonde rocky road

I stumbled across this recipe in the blog-o-sphere and knew it was something I had to try. Check out the original recipe HERE.

I modified it slightly to fit my preferences. To me it tastes like those yummy peanut butter butterscotch chocolate rice crispy squares... minus those pesky rice crispies!

Here is my SLIGHTLY modified recipe

makes 25 pieces

1 12-oz. bag butterscotch chips
1/2 cup creamy peanut butter
1/2 cup unsalted butter, cut into tablespoon-sized pieces
1/2 teaspoon vanilla extract
1/8 teaspoon salt
1 1/2 cups mini marshmallows
2/3 cup salted peanuts (chopped)

1 cup semi-sweet chocolate chips

1 Tablespoon milk

2-3 tablespoons of butter (cut into chunks)

Line an 8×8-inch baking pan with foil. Set aside.

In a large microwavable bowl, combine the butterscotch chips, peanut butter and butter. Microwave on 50% power until melted, about 3 minutes, stopping to stir every minute. Stir until smooth.

Stir in the vanilla, salt ( I omitted the salt because my butter was salted and so were the peanuts), marshmallows and peanuts. Pour out into the prepared pan.

Then in a new bowl melt the chocolate chips, butter, and milk. I just used the microwave and watched it VERY carefully since the first batch I burned. Pour over the butterscotch mixture.

Chill until set - 15 minutes in the freezer or about an hour in the fridge.

Turn out onto a cutting board and cut into 25 pieces. (HAHAHAHAHA....more like 15...maybe)

This is amazing. I stored it in my fridge and I snuck a piece every single time I went into the kitchen. Very dangerous. Very addictive :)

red hot applesauce

This pink applesauce is one of my FAVORITES! It is super simple and easy and reminds me of home. My mom and grandma made it for me growing up, so when I need comfort food, this is what I make...

One regular size jar of applesauce (I use unsweetened)
1 cup of mini marshmallows
1/8-1/4 cup of red hot candies (to taste)

combine all of these over medium to low heat until the marshmallows and candy are melted. Enjoy hot or cold. And share with your kidlets, they will thank you for it.

new mama meal

My favorite thing to take to a new mommy and her family is ritz poppy seed chicken. Easy, creamy, and delicious. I always make a double batch so that I have a meal for my family too! This goes great with a green or fruit salad, some bread, and my favorite dessert...some of mommy's favorite ice cream to take the edge off of those crazy hormone fueled first few days. So make this yummy dish for a new mommy you know!

Ritz Poppy Seed Chicken

pre heat oven to 350

2 cups cooked and diced/shredded chicken
1 and 1/2 cups of sour cream ( use low fat)
1 can cream of chicken soup ( use low fat)

mix in a bowl and set aside

crush 2 sleeves of ritz crackers in a gallon size ziploc
add 1 tablespoon of poppyseeds
add 1/2 cup melted butter

mix approx 1/2 the cracker mixture into the chicken mixture. Place chicken mixture in a greased pan, then top with remaining cracker mixture and bake for about 30 minutes.

This may not be fancy, but it is popular with young kidlets and especially with nursing mothers. And my hubby loves it too.

not yo mama's nachos

I saw this nacho recipe on Taste and Tell today and knew I had to try it...


Quick Chicken Enchilada Nachos
From Real Mom Kitchen

Serves 6-8

Total time: 15 minutes

1 (15-oz) can corn, drained
1 (15-oz) can black beans, drained and rinsed
1 (12.5-oz) can Swanson Premium Chunk Chicken, drained and broken up
1 (10-oz) can enchilada sauce
1 (10.75-oz) can cream of mushroom soup
1 (4-oz) can green chiles
tortilla chips
cheese
any other additional topping you desire, such as fresh chopped cilantro, diced avocado, diced green onion, sliced olives, etc.

In a large sauce pan, combine corn, beans, chicken, enchilada sauce, mushroom soup, and green chiles. Cook over medium heat while stirring. Cook until heat through.

Serve over tortillas chips and top with any desired toppings.


OH MY HECK!

So good.
So easy.

I followed the recipe exactly, but let it simmer for abour 35 minutes (waiting for Christian to come home since he had to stop and pick up cheese for the nachos) which I think helped all the flavors blend together.

We threw some chips on a plate, then a little cheese, then some of the mix, then a little more cheese, microwaved them for 30 seconds to melt the cheese, then topped with yummy sour cream, salsa, and avocado. Yum. I think we each ate 2 servings worth. I wasn't really expecting much, but it was just a fabulous weeknight dinner.

(For Mason I took out some beans, corn, and chicken and made a quesadilla. But he ended up stealing nachos off my plate and loved them)

Hope you get a chance to try this, it was really yummy!

i'm still cooking...Thai Peanut Chicken

It has been a busy few months and I have been neglecting my cooking blog (mainly because I assumed no one actually reads it) but I have some new recipes that I want to post and not forget :)

Here is one of my most recent finds...Thai Peanut Chicken

Christian was skeptical, but I combined a few recipes I found on the Internet to come up with one that we both really like, (in fact he actually used his finger to get the last bit of sauce)so here it goes...

Thai Peanut Sauce

1/2 cup creamy peanut butter

1/2 cup water

3 Tablespoons soy sauce

1 Tablespoon Rice Vinegar

5 minced garlic cloves

The juice of one large lime

2-3 Tablespoons brown sugar (to taste to balance out the acidity)

1 tsp ground ginger

1/2-1 tsp crushed red pepper flakes (depending on how hot you want it)

Combine everything in a small saucepan and cook, stirring continuously, over medium heat until well combined.

Taste.

Adjust seasoning as needed. Sometimes I feel like it is too thick or too "peanuty" so I add a few more shakes of rice vinegar and soy sauce. Or it is too acidic, so I add a little more brown sugar. Or it doesn't have enough kick...add some more crushed red pepper.

AND, just in case you don't have rice vinegar, you can most definitely use all soy sauce and it tastes just fine. In fact you can barely tell a difference.

From here, things can get pretty versatile. We have always made this with chicken tenders or chicken breasts sliced into tender size pieces. Here are a few ideas we have tried...

- make this sauce the night before and marinate your chicken in half the sauce, then grill

-grill chicken on grill pan and baste with sauce until cooked through

-cook chicken in a frying pan or grill pan, then put in a pyrex with some sauce in a 250 degree oven to keep warm until ready to serve

-make chicken skewers and serve with sauce as a dipping sauce

Last night I grilled the chicken and threw it in the oven with some sauce, it turned out great, and it was way easier to get everything hot and to the table at the same time.

If you want to serve the chicken over something, you have a lot of options...

-rice noodles

-angle hair pasta

-rice

or our personal (CHEAP) favorite...

- ramen noodles!

Here is how I usually make the ramen...

boil water, throw in ramen. As soon as the ramen is almost done, I throw in a handful or too of shredded veggies (usually carrots, but you could do broccoli spears or zucchini shredded). Then I strain everything as soon as I stir in the veggies (they cook quickly and you want them pretty crisp) and throw it all back in the pot to stay warm.

To serve, throw the noodle/veggie mix in a bowl and top with chicken and sauce. Then serve with some (or all) of the following toppings...

- fresh chopped cilantro

- a slice of lime (to squeeze on top)

- bean sprouts

- thinly sliced green onions (green part too)

- chopped salted peanuts

- shredded cabbage

- extra red pepper flakes

My personal favorite combo is cilantro, fresh lime, and peanuts. Christian likes his plain with no add ins. So you can go all out or just basic and still have a great meal.

And did I mention it is even better the next day?!?

I hope you enjoy this adventure in "Thai" food as much as we do. I make it at least once a month, and my mouth is already watering anxious for leftovers today for lunch.

Cafe Rio Chicken

I went to Cafe Rio last month and remembered how much I LOOOOOVE eating there. Mmmmm. So good.

Ok, back to reality, I can't fly to CA or UT everytime I want some of that goodness, so I have my stand by recipes that I love (click here) and I recently found this one for the shredded chicken...


Café Rio Chicken

1 small bottle Kraft Zesty Italian Dressing
1 T chili powder
1 T cumin
3 cloves garlic, minced
3 lbs. Chicken breast-rinsed and fat cut off

Cook all in crock pot for 4-5 hours on low. Shred meat and cook an additional hour.


**MANDY'S NOTES**

I thought that a whole tablespoon of each of these seemed like, well, a lot. SO, i modified it slightly and added a scant 1/2 tablespoon each of cumin and even less of chili powder and then added a tablespoon of taco seasoning. It turned out so fabulous. That extra last hour is really important, it lets the chicken soak up all the yummy juices and flavors.

We love this wrapped in tortillas with rice and beans, in quesadillas, or over nachos. I made Martha's cilantro lime rice and my favorite black beans to serve along with this, but I think it would also be yummy in a salad or in enchiladas or just about anything else!

brinner...creme brulee french toast

I LOVE to make breakfast for dinner. Sometimes it just fills in the "what should I make tonight?" gap, and other times you have missionaries who request it! Although good old fashioned pancakes or waffles are fine, sometimes you need something extra special and extra easy. I love that you make this in advance and that you can have french toast for a crowd ready all at the SAME time! This recipe is delicious and impressive and will make people love you.


CREME BRULEE FRENCH TOAST

1/2 cup butter
1 cup packed brown sugar
2 tablespoon corn syrup
1 loaf Texas (*woot woot*) toast or any extra thick bread slices (about 12-15)
5 eggs
1 1/2 cups half and half cream
1/4 teaspoon salt
1 teaspoon vanilla
1 recipe syrup better

In a small saucepan melt butter, brown sugar, and corn syrup over medium heat until smooth, stirring occasionally. Pour mixture onto large, greased jelly roll pan (18x13x1). Spread to cover surface. Place 12 slices (or however many you can fit) in a single layer to cover the pan.

Mix together eggs, cream, salt, and vanilla. Spoon mixture over each piece of bread until all the mixture is gone. Cover and refrigerate overnight. Bake uncovered at 350 degrees for about 30 minutes. Remove from pan and serve. If not serving IMMEDIATELY, turn each slice over (this will prevent bread from sticking). Serve with syrup butter.

Makes 12 servings (hahaha....yeah right)


**MANDY'S NOTES**

First off, this does NOT serve twelve. I think six, is probably a more reasonable estimate. I fed this to the missionaries and between the two of them and the three of us there was half a piece of toast left.

Second...I didn't have cream OR corn syrup OR karo syrup. So I used whole milk in the egg mixture and used a little more butter and a little bit of water in the sugar/butter mixture.

Thirdly...I didn't think about this until the day off, so I made it about 4 or 5 hours in advance and then just put it in the fridge until it was time to bake. Still turned out delish.

And last but not least...I like this the best if you turn it over immediately after it comes out of the oven. This way the yummy yummy sugary goodness gets on both sides and you are not scraping toast off your pan. Oh yes, and PAM the heck out of the pan or else you will be sorry.

and now for reals last...make the syrup butter. Just do it, it really takes this dessert up a level.



SYRUP BETTER

1 1/2 cups butter
3 cups maple syrup

Melt together and serve over toast

(I halved this recipe and it was plenty for the batch)



*****both recipes from The Essential Mormon Cookbook by Julie Badger Jensen*****

the rib recipe that is almost too good to share

So I hesitated about posting this rib recipe because it is really really good...and yet ridiculously easy. Fortunately no one really reads this blog, but, if you do, you have to promise to still be impressed when i make these ribs for you. I mean you have to lay it on thick "oooh so yummy, better than Tony Roma's Mandy"...the whole nine yards. Ok? Well now that we have that out of the way, here is the REALLY yummy and REALLY easy rib recipe :)

DONNA'S PORK RIBS

4lbs. Pork Ribs
1 bottle hickory BBQ sauce
1/2 tsp Salt & Pepper

P;ace ribs in a shallow baking pan, sprinkle with salt and pepper. Cover completely with foil to seal in the juices. Cook at 300 degrees for 2-3 hours or until meat practically falls off the bone. Remove foil, discard juices. Liberally spread sauce on one side of ribs, place in broiler until sauce begins to bubble. Repeat on other side of ribs.

Serve with lots of napkins :)

**NOTES**

I made two racks of ribs since we were having the missionaries over and I knew that they would scarf these puppies down. I also seasoned the ribs with my latest kitchen find, McCormick Grill Mates Hamburger Seasoning. Sounds strange, but that stuff is seriously so good. I sprinkle it on anything I grill or use BBQ sauce on and it really adds a nice flavor. Trust me. It is awesome on BBQ chicken especially. Back to the ribs...I also covered my baking sheet with foil so clean up was easier. The meat is SO tender it really does fall off the bone, so I found it easiest to flip and serve the ribs using kitchen tongs. An for BBQ sauce I HIGHLY advise spending an extra dollar and getting the Sweet Baby Rays original sauce. Mmmmm. But if you must, the KRAFT version is also acceptable.

Side note...

just so you know, the elders, my husband, and even Mason all LOVED these ribs. I don't think we will ever go out to eat for ribs again. They are that good.

Now go make them, then bask in the warm glow of compliments while everyone worships you as a kitchen goddess. Then giggle because only you and I know how easy this recipe really is.

So don't spoil it by sharing the secret with just anyone ;)

best peach cobbler ever.

Every summer I make this peach cobbler at least a dozen times. It is Christian's favorite food. Our favorite way to enjoy it is warm and topped with vanilla ice cream. However Christian also claims that it is wonderful cold for a mmidnight snack and then breakfast. Hence that fact that I make it at least a dozen times, one pan doesn't last long at our house!

Fresh Peach Cobbler (from the LA Times)

Preheat oven to 350

3 1/2 (or a little more) cups of fresh peaches, cut and peeled. (I always add a little more because I like it extra peachy, this time I used about 4 peaches minus the pieces I ate)

1/2 cup sugar

1/2 tsp cinnamon

*Spread peaches in the bottom of a 9x9 square pan and sprinkle with sugar and cinnamon*

1/2 cup butter

1/2 cup sugar

4 oz cream cheese

1 tsp vanilla

1 egg

1 cup Bisquick

* Blend slightly melted butter, cream cheese, and vanilla until fluffy. Add egg and beat well. Add Bisquick and mix in thoroughly. Spread over the peaches.

Bake for 40 minutes or until lightly browned and set.

Mmmmm. Enjoy.

**note: Doubling this recipe is really easy. I usually double it and bake in a 9x13 pan. Just make sure you have lots of peaches, probably 8-10.**

**other note: Peeling peaches has been a piece of cake since I discovered this little tip... put the peaches in boiling water for one minute and then drop them in ice water for 2 minutes before peeling. This sounds like more work but saved me so much time.**

hot hot hot hot hot hot hot

that sums up my thought process at about 4pm every single afternoon. it is only JUNE people. HOW can it be SO HOT already?

With this heat we try and avoid turning on our oven in the evenings, so we have been doing a lot of skillet stuff and grilling on the BBQ. Here is my personal favorite summer grill recipe.

Teryaki Chicken Burgers

4 Boneless Skinless Chicken Breasts
1 can pineapple rings (or fresh pineapple sliced into rings)
1 bottle teryaki sauce/marinade (we LOVE the Lawry's brand with pineapple juice)
4 slices provolone cheese (or whatever you have on hand, i just prefer provolone)
4 hamburger buns
iceberg lettuce, tomatoes, and mayo for topping

Place chicken breasts in a ziploc bag and cover with marinade. Reserve about a half cup or so for basting while grilling and topping your sandwich at the end. Let sit in fridge for at least 1 hour or up to overnight.

Heat BBQ or grill pan to high.

Place chicken on grill, turn once to get some nice score marks. Then turn down the heat and let the chicken cook through, basting with reserved sauce periodically.

Once the chicken is done, remove from heat, cover with cheese if desired, and tent with foil to keep warm.

Heat the grill back up to high. Once the grill is hot place the pineapple rings on the grill and let them cook until they get nice and caramelized on each side. This take about 5-8 minutes, watch them carefully.

Towards the end of your pineapple cooking time slide the buns on to get nice and toasty. If you don't have room for them, wait until the pineapple is done, then place the buns on the grill.

Assemble your delish burger with your desired toppings. We love to mix the teryaki sauce with a little mayo, then the chicken, cheese, pineapple, and some fresh iceberg lettuce. YUM!

We make these several times a summer either on the bbq or just in the grill pan. So yummy and a great summer dish!

i cook barefoot

which is about the only thing i can think of that i have in common with one of my favorite chef's, Ina Garten, the barefoot contessa. LOVE her. Love her recipes. I was watching her show the other day and she made these zucchini pancakes and I knew the perfect way to use the fresh zucchini in my fridge. Here is the recipe from the Food Network website...


Ingredients

2 medium zucchini (about 3/4 pound)
2 tablespoons grated red onion
2 extra-large eggs, lightly beaten
6 to 8 tablespoons all-purpose flour
1 teaspoon baking powder
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Unsalted butter and vegetable oil

Directions

Preheat the oven to 300 degrees F.

Grate the zucchini into a bowl using the large grating side of a box grater. Immediately stir in the onion and eggs. Stir in 6 tablespoons of the flour, the baking powder, salt, and pepper. (If the batter gets too thin from the liquid in the zucchini, add the remaining 2 tablespoons of flour.)

Heat a large (10 to 12-inch) saute pan over medium heat and melt 1/2 tablespoon butter and 1/2 tablespoon oil together in the pan. When the butter is hot but not smoking, lower the heat to medium-low and drop heaping soup spoons of batter into the pan. Cook the pancakes about 2 minutes on each side, until browned. Place the pancakes on a sheet pan and keep warm in the oven. Wipe out the pan with a dry paper towel, add more butter and oil to the pan, and continue to fry the pancakes until all the batter is used. The pancakes can stay warm in the oven for up to 30 minutes. Serve hot.

**NOTES**

I followed this recipe exactly but I did only have salted butter which made them a little salty for me. I probably will cut out some of the salt next time or use unsalted butter to fry them up in. Also, the oil/butter has to be REALLY hot or you get a greasy blobby mess. YUCK. But when they do turn out well, they are simply scrumptious. Even great warmed up in the toaster the next day. Christian and I both agreed that even though they were yummy, they needed a little something. A dipping sauce or some cheese mixed in the batter would have been a good addition. I whipped up some fry sauce, and that kinda helped, but I will have to think about another alternative sauce before I make these again. Either way this is now my 2nd favorite way to enjoy zucchini.

Fried Rice Grandma Lou Style

Although I was never much of a fried rice fan growing up, this recipe has become one of my favorites recently. It is so fast and easy and a great way to take boring rice and make it something delish! I love to serve it with the orange chicken curry, but it would be great with just about anything.

2 eggs slightly beathn
4 Tablespoons oil (divided)
1/2 cup chopped green onions
4 cups COLD cooked rice
1/2 tsp sugar
2 Tablespoons soy sauce (or a little more to taste)

Scramble eggs slightly in 1 Tablsp oil. Remove from pan and set aside. Heat remaining oil and add green onions, mixing a few times. Ad rice and fry a few minutes, mixing well. Add sugar and soy sauce (more soy sauce may be added to taste) Stire well. Then add eggs and break into small pieces while mixing.

serves 4-6

NOTES:

Be sure your rice is REALLY COLD. I make mine (just the boil in the bag kind) in the morning and then leave it in the fridge all day long so it is ready for dinner. You can also do half brown rice and half white rice to make this dish a little healthier. Either way it is a great side dish!

curry in a hurry

So I don't like curry. BUT my mom made this dish for me while I was in CA and I actually really really loved it! It was savory and a little sweet, and the curry was there, but not overwhelming. Seriously so good.

This recipe is from All Recipes, but I altered it a little based on the reviews and my own preferences.

THIS is the link for the original recipe.

And here is how I made it work for me:

1 1/2 cup orange marmalade
1 tablespoon curry powder
1 teaspoon salt
1/4 cup water
1 dash of soy sauce
4 boneless skinless breasts cut into strips or about 8 or so chicken tenders


1.Preheat oven to 350 degrees

2.In a sauce pan over meium low heat combine the marmalade, curry powder, soy sauce, salt and water. Mix together. Place chicken pieces in a lightly greased 9x13 inch baking dish and pour marmalade mixture over chicken.

3.Bake uncovered at 350 degrees for about 30 minutes, flipping the chicken over and spooing the sauce over it about half way through the cooking time.

4.Serve sauce hot with the chicken. (which tastes especially good with fried rice)

texas and tex mex (chilaquiles)

So we are now Texans! We are officially all moved into our new home in Allen, TX. It has been a crazy time getting settled since we were visiting family and then just trying to unpack and me getting over my denial about the fact that we are actually living here and not moving back to Virginia.

In celebration of Christian's new job, I grilled up some steaks in my fancy grill pan that i got for Christmas. Yum! If you don't have a grill pan yet, it is a must have. I use mine all the time. It is like your own personal indoor BBQ but way easier to use and way less messy. LOVE it. You can buy them just about anywhere. This probably doesn't even qualify for a recipe since I just used lemon pepper and garlic salt to season them and grilled them up. YUM! I also made "funeral potatoes" which we both love. But everyone seems to have a recipe for those already. SO, I will post about our second real meal that I made in our new home...


CHILAQUILES!


This recipe comes from my mom via somewhere or someone else, but since I got it from her she gets the credit. It is SO yummy. In two days Christian and I polished off a full 9x13 pan. (oink oink) This is more of a chilaquile casserole, since traditional chilaquiles are made on a stovetop and have way more fat. But don't worry if you top this healthy version with a little sour cream and cheese like I did it boosts that fat content right back up again!


Chilaquile Casserole

2 cups cooked shredded chicken

1/2 cup chopped green onions

1/2 cup shredded pepper jack cheese (I used Monterey Jack because that is what I had)

2 Tblsp grated Parmesan cheese

1/4 tsp salt

1/4 tsp black pepper

1 tsp chili powder

3/4 cup milk

1/4 cup chopped fresh cilantro

1 (11oz) can tomatillos, drained

1 can chopped green chiles

12 (6 inch) corn tortillas

Cooking Spray

1. Preheat Oven to 375

2. Combine chicken, onions, half the cheese, Parmesan cheese, chili powder, salt and pepper in a medium bowl. Place milk and next 3 ingredients (through chiles) in a food processor or blender; process until smooth.

3. Heat the corn tortillas according to package directions (I did this in the microwave) pour some of the sauce on the bottom of an 11x7 pan coated with cooking spray. Arrange four tortillas in the bottom of the dish and top with half the chicken mixture. Repeat layers ending with tortillas.

4. Pour remaining tomatillo sauce over tortillas and sprinkle with remaining cheese. Bake at 375 for 20 minutes or until bubbly.

**NOTES**

This is worth the extra effort of making your own yummy tomatillo sauce. YUM YUM YUM! Like I said, I used extra cheese and threw some in between the chicken mixture and the tortillas. Also, I baked it a little longer so that the cheese was all bubbly and delish. Serve with salsa or sour cream or guacamole or all three! Enjoy!

excuses excuses

we traveled to to Texas to find a new home

we came back and we were all sick sick sick.

then we packed, and packed, and packed some more.

now Wegman's cooks most of our meals since my kitchen is in boxes.

sigh.

i am ready to be settled again. even if it means living in TX.

i love martha

Martha Stewart has an application for the iPhone! Seriously! I used it to make a yummy dinner the other night and just had to share the recipes. They were SO yummy.

Cilantro Lime Rice

Ingredients
Serves 4
1 cup long-grain white rice
Coarse salt
1/2 cup fresh cilantro
2 tablespoons fresh lime juice
1 tablespoon olive oil
1 garlic clove

Directions
1.In a medium saucepan, bring 1 1/2 cups water to a boil. Add rice and 1/4 teaspoon salt; cover, and reduce to a simmer. Cook until water is absorbed and rice is just tender, 16 to 18 minutes.
2.Meanwhile, in a blender, combine cilantro, lime juice, oil, garlic, and 2 tablespoons water; blend until smooth. Stir into cooked rice, and fluff with a fork.

**NOTES**
My main complaint with most cilantro lime recipes is the fact that I have to chop up a ton of cilantro AND that I always end up with big pieces of the stuff and then it reheats all wilted. Blech. Using a blender or food processor eliminates annoying chopping, which is perfect if you are lazy like me. It also really adds a nice fresh flavor to the whole rice dish and allows for a really really great lime and cilantro flavor through the whole dish. Yum. If you are worried about the cilantro or lime being too overwhelming you can just make more rice. I used 1 1/2 cups of rice and it was perfect.

I served it with my favorite black beans which I make almost all the time.

Mandy's Black Beans (which are better than Martha's)

1 tsp Cumin
1 clove minced or crushed garlic
1 Tblsp Olive Oil
1 can Goya Black Beans (drained)
1 packet Sazon Goya Achiote y Culantro seasoning
1/2 can water
salt to taste

In a pan heat the olive oil on low heat. Add the cumin and garlic and stir until fragrant, but DO NOT BURN (I've burned my garlic before, it ain't pretty). So after not burning the garlic and cumin, add the drained black beans and about 1/2 a can of water. Then stir in the packet of seasoning and a little salt. Heat over medium/low heat and let boil for a little bit. Taste, marvel at the wonderfulness of the Sazon Goya, then add enough salt to suit your tastebuds. Serve over rice. Yum.

**NOTES**
This has become my comfort food since my mission. White rice and black beans. Happiness. And trust me on the Sazon Goya. It is seriously really really good.

Martha's Lime Marinated Skirt Steak

Ingredients

1/3 cup (about 4 limes) freshly squeezed lime juice
2 tablespoons soy sauce
2 scallions (about 1/3 cup), thinly sliced
2 tablespoons minced, peeled fresh ginger
1/2 teaspoon red-pepper flakes
1 1/2 pounds flank steak
Vegetable oil, for grates
Coarse salt and ground black pepper

Directions
1.In a resealable plastic bag, combine lime juice, soy sauce, scallions, ginger, and red-pepper flakes. Add steak, and seal bag (place in a dish to catch any leaks); marinate in the refrigerator, turning occasionally, up to 1 hour.
2.Heat grill to high; lightly oil grates. Remove steak from marinade, letting excess drip off (discard marinade); season with salt and black pepper. Place on grill; cover. Cook, turning once, until meat reaches desired doneness, 6 to 8 minutes for medium-rare. Let rest 10 minutes before slicing thinly.

**NOTES**
This is a yummy marinade and leaves the steak tender and very well seasoned without being overpoweringly lime-y or ginger-y. Just really really good. It did have to cook mine a lot longer, but I used a grill pan and didn't cover it. I imagine you could do this on a george foreman or bbq or whatever you happen to have on hand. I personally am in love with my new grill pan so I used that. It worked great and Christian could have his piece still moo-ing and I could have mine with only a tiny bit of pink. And yes, I am correcting Martha's recipe. I hope she doesn't smite me or hunt me down for this. I love you Martha!

sometimes blonde is better

I came across this great recipe for blondies the other day and I have made it twice this week. Simple, fast, and incredibly yummy. They basically taste like a super delish chocolate chip cookie with a very soft center. Mmmmm.

Blondies

8 Tblsp (1 stick) of butter, melted
1 cup brown sugar
1 egg
1 tsp vanilla
pinch of salt
1 cup of flour
*extra add ins* (I always use chocolate chips!)

1. butter an 8x8 pan
2. mix melted butter with brown sugar - beat until smooth. beat in egg and then vanilla.
3. add salt, stir in flour. mix in any additions.
4. pour into prepared pan. bake at 350 for 20-25 minutes, or until set in the middle. (err on the side of caution, they taste better a little underdone)

I always use chocolate chips because those are delish...but here are the other suggestions that the recipe listed:

- 1/2 to 1 cup chopped toasted nuts
- 1/2 to 1 cup chocolate chips
- 1/2 cup mashed bananas
- 1/2 cup of dried fruit

For an even more fattening and yummy twist...top with melted chocolate and peanut butter or buttercream frosting.


**NOTES**

Make them. I made a pan last night and I am eating the last one now. There is only one left because I hid it from Christian. Shhh....don't tell him.

pork chops lori

I am not really sure why these are called pork chops lori, but that is what they are. For those of you that have tried pork chops and found them dry or flavorless, just try this recipe and be converted to the joy of pork chops.

PORK CHOPS LORI

4-6 boneless pork chops
1 package pork stuffing mix (prepared according to package instructions)
1 can cream of mushroom soup
1 "can" milk

Salt and pepper chops and brown in a skillet with a little olive oil. Plave chops in a pyrex baking dish. (if you have a fancy stove top to oven dish then you can just make the whole recipe in one dish) Cover chops with the prepared stuffing. Mix cream of mushroom soup with one soup can of milk. Pour mixture over stuffing and chops.

Bake uncovered at 350 degrees for 45-55 minutes or until chops are cooked through.

**NOTES**

These are super moist and incredibly good. You also have stuffing which saves you having to make a side dish. I serve these with applesauce and some kind of veggie (tonight it was my orange glazed carrots). You get stuffing, meat, and a yummy gravy all at the same time. This is our FAVORITE way to eat pork chops, and it makes for great leftovers...except tonight we didn't have any!

apologies and yummy-ness

Sorry for the lack of recipes, I tore the nail off my right index finger and so I was having a hard time typing. But I have been doing quite a bit of cooking. For my Hubby I made his favorite, Chicken Rolls. I think every Mormon household has their own variation of these little yummys, but this is my personal favorite...


Grandma's Chicken Rolls

1 can (8) Pillsbury Crescent Rolls
1 3 oz package cream cheese, softened
2 Tblsps butter or margarine, softened
1/8 tsp pepper
1/4 tsp salt
1 Tblsp or a little more chopped green onions
1 Tblsp milk
a few fresh mushrooms thinly chopped
2 cups chicken (cooked, boned and diced) (can works too)

1/4 cup (or a little more) melted butter
Parmesan Cheese

Blend cream cheese, butter and milk until smooth. Add Salt, pepper, onions, and milk. Fold in chicken and sliced mushrooms. Unroll crescent rolls and separate into triangles. Spoon about 1 tablespoon of the chicken muxture onto the roll. Fold the ends of the rol around the chicken mixture, pinching to seal (part of stuffing may show). Rolli n melted butter and Parmesan cheese. (To cut down on fat you can just place them on a lightly sprayed baking sheet and brush with butter and sprinkle with the cheese).

Place on an ungreased baking sheet and bake at 350 F for 20 minutes or until golden brown. Serve with gravy made from diluted cream of chicken soup.


***NOTES***
These are so delicious. I usually use the big crescent rolls so that I don't have to make a million tiny rolls. I also sometimes play around with the amounts depending on my mood. Last time I used leftover rotisserie chicken and didn't quite have enough, so I added more mushrooms and more cream cheese. It is a flexible recipe. And these make for very yummy leftovers. Hope you enjoy!

comfort food

during this time of insane snow and frigid temperatures the thing i crave most is comfort food. things that are creamy and carb loaded. warm, nourishing, delicious, and most likely not too good for you. (ie the brownies and lemon bars we had last night). however with a few easy substitutions this dish fits my requirements for healthy and comforting.

Amy's Creamy Crockpot Italian Chicken

1 8oz package Cream Cheese (softened) (i use lowfat)

1 Can Cream of Chicken Soup (i use the healthy request lowfat/lowsodium)

1 coup can of water

1 packet of Good Seasons Italian Dressing mix

4 or 5 boneless/skinless chicken breasts

Mix all the above ingredients except chicken in a crockpot. Add chicken and cover with mixture. Cook on low for approx 6 hours or until chicken is cooked through. Once chicken is cooked, shred and let simmer on the low setting for a little bit to absorb all the yummy juicy goodness. Serve over rice, noodles, or pasta.

**NOTES**

We are big fans of this meal at our house. It is yummy and easy, and it makes a lot of food. We especially love how well it reheats for leftovers the next day. We have had it over egg noodles, rice, and pasta. My personal favorite is over angel hair pasta, but it is a really versatile dish. I personally love it because it tastes super creamy and warms me through and through :)