Thai Chicken Pasta

Over the course of cooking for my family I feel like I've got a pretty good eye for determining at a glance whether or not we would like a recipe, before even making it.  Of course, sometimes things don't turn out quite the way you expect, but for us  there are certain ingredients that guarantee almost a sure-fire success.  Peanut butter, cilantro, or pasta  are some of those winning combinations for us and this recipe from the latest Taste of Home magazine has all three.   Not surprisingly it was a hit for everyone.  Even my four-year-old picky girl loved it and came back for seconds! 

Click here for printable recipe.

The ingredients:

12 oz. uncooked whole wheat spaghetti noodles (or fettuccine)
2 cups salsa
1/2 cup peanut butter
1/4 cup orange juice
2 Tbs. honey
4 tsp. soy sauce
4 cups chicken breast, cubed and cooked
1/4 cup chopped peanuts
1/4 cup minced fresh cilantro

Directions:  Cook pasta according to package directions.  Meanwhile in large sauce pot, combine the salsa, peanut butter, orange juice, honey, and soy sauce.

Heat until sauce thickens and add chicken;

heat through.  Drain pasta.  Serve with chicken mixture.  Garnish with peanuts and cilantro. Makes 8 servings.   Enjoy!

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Turkey Tacos

Even though we didn't prepare a Thanksgiving feast this year, we still cooked a turkey because we couldn't miss out on our favorite leftover: Turkey Tacos!! By now, your turkeys may already be gone, but just in case anyone is cooking a turkey for Christmas, I thought I'd get this recipe up so you can enjoy the leftovers too!

Click here for printable recipe. 

Turkey Tacos
by Trisha

The Ingredients:


Cooking Oil (vegetable or olive oil is up to you)
Leftover turkey, shredded (a mix, but mostly dark meat for flavor)
3 medium potatoes, diced
1 medium yellow onion, chopped
*salt & pepper  (SEE NOTE BELOW)

*cumin  (SEE NOTE BELOW)

*poultry seasoning (SEE NOTE BELOW)
sharp cheddar cheese
taco shells (home fried or store bought)

*NOTE:  If you're not confident adding these spices to taste, you can just use a store-bought taco seasoning packet instead. 

I use my Cuisinart to quickly shred the leftover turkey. Remember that the dark meat is the best for flavor because it has the most fat in it.

Begin by frying the potatoes and onion in oil at medium high heat.

When browned and almost cooked through (about 15 minutes), add seasonings to taste. 

*NOTE FROM LARA:  I like to add 3/4 cup water and a taco seasoning packet at this point.  I found the water made it nice and moist while the potatoes finished cooking. 


Add the turkey to the browned potato and onion mixture and fry the turkey (close up photo gives a visual of how browned I like it) until the potatoes are cooked through.

Preheat oven to 400 degrees. Remove taco meat from heat, scoop into taco shells, and top with cheese.

Place a single plate of tacos or a large bar pan of tacos into the oven to melt cheese and brown taco shells. It only takes a few minutes, so keep an eye on it.


Serve it up and enjoy your leftovers!! (can be served as seen or add lettuce and tomato or salsa).

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Roasted Cauliflower

I'm normally not a big cauliflower fan, but roasted up like this--  I can't get enough.  Even my veggie wary husband will eat this up without complaint, if that says anything.  

Click here for printable recipe. 

 

Roasted Cauliflower
by Mom

The ingredients:

5 to 6 cups cauliflower florets, cut into bite-sized pieces (the smaller the better)
1/4 cup extra virgin olive oil
1 Tbs. sliced garlic
2 tsp. lemon juice
1 tsp. salt
1/2 tsp. black pepper
2 Tbs. freshly grated Parmesan cheese

In a large bowl, mix olive oil, garlic, lemon juice, salt, and pepper.  Add cauliflower and stir well. Pour cauliflower mixture evenly over large baking sheet and bake at 500° (that's not a misprint) for 10-15 minutes (or until light golden brown), stirring occasionally.  Serve warm with freshly grated Parmesan cheese.  Enjoy!

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Grandma's Saltine English Toffee Recipe

Salty and sweet....my favorite combination !  The saltines add just the right balance of crispy lightness to the richness of the toffee and chocolate.  This toffee recipe from my mother-in-law (Grandma Sandy to the kids) is truly addicting....so much so that my friend calls it "Christmas crack" and I usually end up making several batches each holiday season.  If you haven't tried this yet...now's the time!  

Click here for printable recipe. 

The ingredients:

1 cup butter
1 cup sugar
1 Tbs. light Karo syrup
1/4 cup water
saltine crackers
1 cup chocolate chips
1/2 cup sliced almonds (optional)

To prepare: Arrange saltines salty side up on cookie sheet. Have the chocolate chips measured and nearby. Have a glass with cold water right next to the stove, ready to test the stage of the candy.

Combine the butter, syrup, sugar, and water and stir constantly on medium heat until boiling. Boil until it reaches the hard crack stage (when dropped into the cold water it will crack and break easily) and the mixture will be brown (no longer golden). It took about 15-20 minutes for me to reach this point. NOT READY YET!!!

NOW IT'S READY!

When you've reached the hard crack stage--pour and spread quickly covering the saltines. Immediately pour the chocolate chips over the hot mixture and spread them covering the toffee (they will melt themselves when they touch the hot toffee). Spread the sliced almonds over the top, pushing them down slightly with the back of the spoon. Allow to cool and set. Break apart into bite size pieces.

Enjoy!


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Come back every day through December 2010 for a new holiday goody recipe! 
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Award Winning Chili

Chili may not be the most glamorous of dinner foods, but it sure is hard to get just right.  Ever since I was married 16 years ago I've been on the hunt for the perfect chili recipe.  I've read articles, bought strange ingredients, asked friends for recipes, and have invariably always ended up disappointed.  It would be too spicy, or too wimpy, or too unpredictable, or too runny, or whatever.  I may be picky, but I don't think I've ever made the same chili recipe more than twice.  

Our church has a chili cook-off every year and four out of the last 7 or 8 have been won by Bruce Nielson with the same recipe.  I have asked him for the recipe several times over the years in hopes of adopting it as my own, but he has been a zealous defender of his title of Chili King and would never even give hints on how to make it, let alone actually share the recipe....until now.  

Our church congregation is doing a cookbook and he decided that due to its historical importance in our congregation's gustatory legacy that he would finally share it.  The cookbook isn't due out for a while yet, but I have managed to secure my own advance copy of the infamous recipe and he has given me permission to share it with the rest of the world!  I've made it three times now and it's the same exact chili every time---perfectly seasoned, slightly smoky, hearty, and totally delicious.    Enjoy!    

Click here for printable recipe. 

The ingredients:

2 lbs. ground beef
1 lb. pork smoked sausage (They look like a pack of little wienies--see ingredient picture above)
2 onions, chopped
2 cloves garlic, minced
1/2 tsp. ground black pepper
1 jalapeno pepper, diced
1 tsp. salt
1 can (14-oz) sliced stewed tomatoes
1 (1.75-oz.) envelope of chili seasoning  (I used 3 Tbs. chili powder, 1 Tbs. cumin, 1 Tbs. garlic powder, 1 Tbs. oregano, and 1 Tbs. salt)
1 cup water
2 cups ketchup
1 can (16-oz.) cut green beans, drained
1 can (7-oz.) diced green chilies
1 can (15-oz.) kidney beans, drained
2 cans (15-oz. each) pinto beans, drained
Garnishments:  Sour cream, shredded cheese, crackers

In large skillet, brown beef and smoked sausages with onion.

Drain off drippings.  Add garlic cloves, pepper, jalapeno, salt, stewed tomatoes, chili mix, and one cup water.  Simmer 15 minutes.  While tomato/meat mixture is simmering, combine beans, chilies, green beans, and ketchup into a large stock pot (or crock pot).  Add the tomato/meat mixture to the beans/ketchup mixture in the large pot and simmer for 2 hours, stirring frequently.  Serves 8-9.

Top each serving with  sour cream and/or shredded cheese.  Enjoy!

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Pumpkin Bread Pudding with Caramel Sauce

Need something warm and comforting for a cold autumn night?  This Pumpkin Bread Pudding is just the thing!  I'm normally not a huge fan of either pumpkin pie or bread pudding, but this was absolutely delicious.  I loved the smooth texture and elegant presentation and the decadent caramel topping made it just out of this world!  This is definitely going on  my favorite list!

This picture does not do this dish justice.  I am in serious need of a photography light box now that my natural light is gone so early!

 Click here for printable recipe. 

The ingredients:

Bread Pudding
2 cups half and half
1 (15-oz.) can pure pumpkin
1 cup (packed) plus 2 tablespoons dark brown sugar
2 large eggs
1-1/2 tsp. pumpkin pie spice
1-1/2 tsp. ground cinnamon
1-1/2 tsp. vanilla extract
1/2 cup golden raisins
10 cups (1/2-inch) cubes egg bread (about 10-ounces) (I used challah bread from the bakery, but my friend just uses an oat nut variety from the grocery section and swears it works great)

Caramel Sauce
1-1/4 cups (packed) dark brown sugar
1/2 cup unsalted butter
1/2 cup whipping cream
Powdered sugar (for sprinkling)

For bread pudding: 
Preheat oven to 350°.  Whisk half and half, pumpkin, dark brown sugar, eggs, pumpkin pie spice, cinnamon, and vanilla extract in large bowl to blend.  Fold in bread cubes.  Stir in golden raisins.  Transfer mixture to 11x7-inch glass baking dish.  Let stand 15 minutes before baking.  Bake about 40 minutes, or until toothpick inserted in center comes out clean. 

For caramel sauce:  While bread pudding is baking, whisk brown sugar and butter in heavy medium saucepan over medium heat until butter melts.  Whisk in cream and stir until sugar dissolves and sauce is smooth, about 3 minutes. 

Sift powdered sugar over bread pudding.  Serve warm with caramel sauce. 

Enjoy!

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Mulled Cranberry and Orange Punch

One of my favorite parts about the onset of cooler weather each year is the perfect excuse I have to get warmed back up again with a  comforting mug of hot cider.  I love the flavor of this recipe I got from my friend Heather--it's not too sweet and not too sour and looks so festive with its red/pink color!  We served this up as part of our Thanksgiving dinner and the kids liked it just as much as the adults. 

Click here for printable recipe. 

The ingredients:

2 cups water
4 cups cranberry juice
1 cup orange juice
1/2 cup lemon juice
1/2 cup sugar
2 cinnamon sticks
1 tsp. whole cloves

Combine everything together and heat until boiling.  Simmer on stovetop or mull in crockpot for 1 hour.  If desired, strain punch before serving to remove cloves and cinnamon sticks.  Serve hot. 
Enjoy!

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M&M Coconut Cookies

  Whenever I start to feel stressed and overwhelmed I tend to crave cookies.  They're easy to make and oh so comforting.  So when my friend Clarinda posted this recipe on her awesome new food blog  right in the middle of some big stressors in my life, I started obsessing about these cookies.  I literally saw the recipe, started drooling, and within 24 hours had gone to the store for the missing ingredients.  With coconut and chocolate it was just the stress relieving pleasure I was looking for and my kids loved the fun, bright colors.     Hope you have a happy and relaxing Thanksgiving! 

The ingredients: 

3/4 cup shortening

3/4 cup sugar

3/4 cup brown sugar

2 eggs

1 tsp. vanilla

1-3/4 cup flour

1 tsp. baking soda

3/4 tsp. salt

2 cups coconut

2 cups  plain M & M's

Preheat oven to 350° .  Cream shortening, sugar and brown sugar.  Add eggs and vanilla.  Sift dry ingredients together and add to shortening mixture.  Stir in coconut and M&Ms.

Be careful...the dough is addicting!

Spoon dough on to ungreased baking sheets.  Bake at 350°  for 7-10 minutes.   Enjoy!

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Layered Chicken and Black Bean Enchilada Casserole

The last few weeks I have found myself neck deep in way too many projects.  One of the things I've been missing out on while I've been so busy is trying out new recipes.  My old favorite recipes have been gracing our table  more and more lately and I am thankful to my "sisters" who have stepped up in publishing their own recipes, so this blog doesn't fall by the wayside.  It's honestly how I envisioned this blog in the first place--all four of us sisters, two sisters-in-law, a cousin, and my mom all taking turns sharing their favorite recipes--and how I hope it to stay in the future.  

This recipe encapsulates well what my family likes to eat on a daily basis.  It's Mexican, oozing with cheese and cilantro, and easy to make.  I envision this one becoming one of those old favorites in the future!

Click here for printable recipe.  

The ingredients:

2 cups chicken breast, cooked and diced (out of sheer laziness I used a can of Costco chicken)
1/2 tsp. ground cumin
1/2 tsp. ground coriander
2 Tbs. chopped fresh cilantro
1 can (15-oz.) black beans, rinsed and drained
1 can (4.5-oz.) diced green chili peppers
1 can (10-oz.) red enchilada sauce
8 (6-inch) corn tortillas (no substitutions)
2 cups shredded Mexican blend cheese
1 container (8-oz.) low-fat sour cream

Preheat the oven to 375°. Heat a large skillet over medium heat, and spray with vegetable cooking spray. Saute chicken with cumin and coriander until chicken is cooked through. Transfer to a medium bowl. Stir in the cilantro, black beans, and green chili peppers.

Spread half of the enchilada sauce over the bottom of an 11x7-inch baking dish. Place 4 tortillas over the sauce, overlapping if necessary. Spoon half of the chicken mixture over the tortillas, and sprinkle with half of the cheese and half of the sour cream. Spoon the remaining enchilada sauce over the cheese, and make another layer of tortillas. Layer the remaining chicken mixture over the tortillas.

Cover dish with a lid or aluminum foil. Bake for 30 minutes in the preheated oven.
Remove the cover, and sprinkle the remaining cheese over the top and dot with sour cream. Continue cooking, uncovered, for an additional 5-10 minutes, or until cheese melts.

Let stand 10 minutes before serving. Makes 8 servings.

Enjoy!

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Avocado Smash

I heard about this recipe from my sister-in-law, Karey. I tried it and loved it! Karey told me she found it on the Food Network website.  (Note from Lara:  AnnaLisa made this for our family and it was gobbled up in no time flat. I was also impressed with how quick and easy to make it was. )

Click here for Printable Recipe.

Avocado Smash
from AnnaLisa

1 avocado
2 tbsp. chopped cilantro leaves
3 scallions - thinly sliced
1 lime - juiced
1 cup sour cream
salt and pepper
1 plum tomato - finely chopped

Remove one avocado flesh to a bowl. Add the cilantro and scallions. Pop the lime in the microwave for a few seconds. Add the juice of one lime, the sour cream and season with salt and pepper. With a fork or spoon smash up the mixture, leaving chunks for a good consistency. Chop and seed the plum tomato and fold into avocado. Serve with chips or crackers. Enjoy!

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